Vegan Cashew Vanilla Icing
This vegan icing recipe is made using cashews and does not include any butter, oil or powdered sugar. It makes for a pourable icing that's thick, rich in vanilla flavor and healthier too. Use over cupcakes, cookies or spread over loaves. Fully dairy-free and naturally gluten-free.
Get the full recipe here:
HOW TO MAKE CASHEW CREAM + ways to use it
Here's how to make cashew cream! Cashew cream is the perfect replacement for heavy cream and other dairy products in most recipes! It's also super easy to make and can be used in everything from soups, coffee, desserts, and more!
✧ HOW TO MAKE CASHEW CREAM ✧
TIMESTAMPS:
0:00 - start
1:25 - how to make cashew cream
2:32 - pasta
2:58 - soup
3:34 - dips
4:01 - salad
4:12 - baking
✧ CREAMY CHICKPEA + PUMPKIN STEW ✧
✧ SLOW COOKER WHITE CHICKEN CHILI ✧
✧ VEGAN SPINACH ARTICHOKE DIP ✧
✧ CREAMY VEGAN BROCCOLI QUINOA SALAD ✧
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No-Oil Cilantro Cashew Cream Sauce
Get the full printable recipe here:
Nothing will bring you more success following a whole food, plant-based, high-nutrient vegan lifestyle than having an arsenal of SOS-free (that means no oil, sugar or salt) sauces!
Sauces deliver flavor and help you eat more of the good stuff: beans, greens and veggies!
Use this Oil-Free Cilantro Cashew Cream sauce with zoodles, bean pastas and your favorite Mexican dishes!
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Balsamic Strawberries with Sweet Cashew Cream
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How to Make CASHEW CREAM SAUCE - a LUXURIOUS CREAMY PASTA SAUCE without the CREAM!
If you're looking for ways to eat healthier by reducing saturated fat and going dairy-free then cashew cream sauce is the answer for you! This version with garlic is a bit tart and spicy and perfect for a rich creamy pasta sauce, but if you're not into that, just skip the clove and go with the rest. A high speed blender works best for short soak time but if it isn't in your kitchen, just soak them for a few hours and it will be just as dreamy.
INGREDIENTS
1 ½ cups raw cashews (or roasted if you really want the cashew flavor to shine through)
¾ cups boiling water
2 Tbsps lemon juice
2 Tbsps mild extra virgin olive oil
A pinch of salt
A clove of garlic (this is especially yummy if you're going to use this as a salad dressing, or a topper for a baked potato, or a pasta sauce base(
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ABOUT ME
By the age of 6, there was early evidence that food would play an important role in my life. Practicing penmanship and kitchen creativity, I co-authored my first recipe, “Ham Slam”, with one of my older siblings. It had all the makings of a classic 1960’s American kitchen treasure, featuring gourmet ingredients like Campbell’s cream of celery soup and Durkee’s canned French Fried onion rings. It’s no wonder my culinary career promptly took a diversion until around the age of 40.
But spending years as an executive in the business of marketing brands such as Apple, Microsoft, and Sony Pictures didn’t snuff out my lifelong passion for travel, food, and wine. I eventually found my way back to my culinary roots when I turned my attention to studying technique at Cordon Bleu Paris, exploring new foodie concepts around Europe and documenting them in words and pictures.
I’ve been privileged to pen articles and columns in many publications, including the Food52, Huffington Post, msn.com, Zester Daily, Santa Ynez Valley Journal, Michigan BLUE Lakestyle Magazine, Olive Oil Times and Olive Oil Source, the world’s top-ranked olive oil-related websites.
In the process, there was one more thing I learned. Despite the explosion of global cuisines in restaurants all across the U.S., you can’t fully experience the wide world of flavor all from your own backyard, Toto.
Following that thought put me and my partner, George on a plane to Alicante Spain in 2014 where we have lived ever since. Our mission is to explore the aromas, ingredients and collective imaginations that are all part of Spain’s vast culinary heritage.
Homemade Cashew Cream & Frosting
How to make cashew cream, both regular (a heavy cream replacement perfect for sauces, bakes, desserts, casseroles, and more) and sweet cashew cream (for vegan frosting, dipping, and spreading) with just a handful of ingredients and minimal effort! ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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Basic Cashew Cream:
1 cup (150 g) cashews
1/2 cup (120 ml) water or dairy-free milk
Salt to taste (optional)
Lemon juice to taste (optional)
Sweet Cashew Cream:
1 cup (150 g) cashews
1/2 cup (120 g) plant-based yogurt (e.g. coconut or soy)
3 Tbsp (60 g) maple syrup
1 1/2 Tbsp lemon juice or lime juice
3/4 tsp vanilla extract
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