#cashewcream

[drippy-kitty]

Enjoy the creamy goodness of this raw caramel apple cheesecake. It's great for vegans and people who like eating raw foods. When you mix creamy cashew cream, sweet dates, and crunchy apples, you get a delicious treat that is both unhealthy and delicious.

Ingredients: 2 cups raw cashews, soaked overnight. 1 cup dates, pitted. 1/2 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 cup almond milk. 2 apples, thinly sliced. 1/2 cup almonds, crushed. 1/4 cup coconut sugar. 1 tsp cinnamon. Pinch of sea salt.

Instructions: Soak cashews and dates in water. Add coconut oil, maple syrup, and almond milk. Blend in a food processor until the mixture is smooth. To make the crust, press the mixture into the bottom of a springform pan. Put apple slices on top of the crust. Add coconut sugar, cinnamon, and a pinch of sea salt to a bowl and mix them together. Put the almond mixture on top of the apples. Put in the fridge for at least four hours, or until it sets. Cut it up and serve it cold. Have fun!

Prep Time: 20 minutes

Cook Time: 0 minutes

Teabowl National

[kingy0hanabi]

This gluten-free saffron-vanilla cheesecake is rich and creamy, with a filling made of creamy cashews and a crust made of crunchy almonds. This recipe is primal, doesn't use eggs, and can be made dairy-free by leaving out the cow's milk. Ingredients: 1 cup raw cashews, soaked overnight. 1/4 cup coconut cream. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/4 teaspoon saffron threads, dissolved in 1 tablespoon hot water. 1/2 cup almond flour. 1/4 cup pitted dates. 2 tablespoons coconut oil, melted. 1/4 teaspoon ground cinnamon. Pinch of salt. Instructions: In a food processor, blend soaked cashews, coconut cream, maple syrup, melted coconut oil, vanilla extract, and dissolved saffron until smooth and creamy. In a separate bowl, combine almond flour, pitted dates, melted coconut oil, ground cinnamon, and a pinch of salt. Mix until a sticky dough forms. Press the almond flour mixture into the base of a lined cake tin to form the crust. Pour the cashew cheesecake mixture over the crust and smooth the top with a spatula. Refrigerate the cheesecake for at least 4 hours, or until set. Once set, remove from the fridge, slice, and serve chilled. Enjoy your gluten-free saffron-vanilla cheesecake! Prep Time: 20 minutes Cook Time: 0 minutes

Custom Door and Window Blog

[nightvaleofcolor]

yasmine n majchrzak

[starwarsui]

The Roasted Garlic Cashew Cream goes great with these vegan maple mustard roasted carrots, making them a delicious side dish.

Ingredients: 1 lb carrots, peeled and trimmed. 2 tbsp olive oil. 2 tbsp maple syrup. 1 tbsp Dijon mustard. Salt and pepper, to taste. 1/2 cup raw cashews, soaked for 2-4 hours. 1/4 cup water. 1 bulb garlic. 1 tbsp lemon juice. 1/4 cup nutritional yeast. 1/4 tsp salt. 1/4 tsp black pepper.

Instructions: Turn on the oven and heat it up to 400F 200C. Put olive oil, maple syrup, Dijon mustard, salt, and pepper in a bowl and mix them together. Spread the carrots out on a baking sheet and mix them with the maple mustard mix. Roast the carrots for 25 to 30 minutes, or until they are soft and browned. While that is going on, wrap the garlic bulb in foil and put it in the oven for 30 minutes. Squeeze the roasted garlic cloves into a blender once it's cool enough to handle. Fill the blender with water, lemon juice, nutritional yeast, salt, and pepper. The cashews should already be soaked. If you need to, add more water and blend until it's smooth and creamy. The roasted garlic cashew cream should be drizzled over the roasted carrots when they are served.

Prep Time: 15 minutes

Cook Time: 30 minutes

Tir Tabandeh

[cowplants-in-space]

The Roasted Garlic Cashew Cream goes great with these vegan maple mustard roasted carrots, making them a delicious side dish.

Ingredients: 1 lb carrots, peeled and trimmed. 2 tbsp olive oil. 2 tbsp maple syrup. 1 tbsp Dijon mustard. Salt and pepper, to taste. 1/2 cup raw cashews, soaked for 2-4 hours. 1/4 cup water. 1 bulb garlic. 1 tbsp lemon juice. 1/4 cup nutritional yeast. 1/4 tsp salt. 1/4 tsp black pepper.

Instructions: Turn on the oven and heat it up to 400F 200C. Put olive oil, maple syrup, Dijon mustard, salt, and pepper in a bowl and mix them together. Spread the carrots out on a baking sheet and mix them with the maple mustard mix. Roast the carrots for 25 to 30 minutes, or until they are soft and browned. While that is going on, wrap the garlic bulb in foil and put it in the oven for 30 minutes. Squeeze the roasted garlic cloves into a blender once it's cool enough to handle. Fill the blender with water, lemon juice, nutritional yeast, salt, and pepper. The cashews should already be soaked. If you need to, add more water and blend until it's smooth and creamy. The roasted garlic cashew cream should be drizzled over the roasted carrots when they are served.

Prep Time: 15 minutes

Cook Time: 30 minutes

Tir Tabandeh

[bluemethy]

Indulge in the rich flavors of this vegan spiced cashew cream affogato, a dairy-free twist on the classic Italian dessert. Creamy cashew cream infused with warming spices like cinnamon, nutmeg, and cardamom pairs perfectly with a shot of strong espresso or coffee.

Ingredients: 1 cup raw cashews. 2 cups water. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cardamom. 2 shots espresso or strong brewed coffee.

Instructions: Soak cashews in water for at least 4 hours or overnight. The cashews should be drained and rinsed. Soak cashews in water, add maple syrup, vanilla extract, and spices. Blend these ingredients together in a blender. Use high speed to blend until smooth and creamy. If necessary, scrape down the sides. When it's frozen, put the cashew cream in an ice cube tray. After the cashew cream cubes have frozen, put them in a freezer bag to keep them fresh. Put two or three cashew cream cubes in a glass to make the affogato. On top of the cashew cream cubes, pour a shot of hot espresso or brewed coffee. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 5 minutes

kandyzz

[art-o-mancy]

The Roasted Garlic Cashew Cream goes great with these vegan maple mustard roasted carrots, making them a delicious side dish.

Ingredients: 1 lb carrots, peeled and trimmed. 2 tbsp olive oil. 2 tbsp maple syrup. 1 tbsp Dijon mustard. Salt and pepper, to taste. 1/2 cup raw cashews, soaked for 2-4 hours. 1/4 cup water. 1 bulb garlic. 1 tbsp lemon juice. 1/4 cup nutritional yeast. 1/4 tsp salt. 1/4 tsp black pepper.

Instructions: Turn on the oven and heat it up to 400F 200C. Put olive oil, maple syrup, Dijon mustard, salt, and pepper in a bowl and mix them together. Spread the carrots out on a baking sheet and mix them with the maple mustard mix. Roast the carrots for 25 to 30 minutes, or until they are soft and browned. While that is going on, wrap the garlic bulb in foil and put it in the oven for 30 minutes. Squeeze the roasted garlic cloves into a blender once it's cool enough to handle. Fill the blender with water, lemon juice, nutritional yeast, salt, and pepper. The cashews should already be soaked. If you need to, add more water and blend until it's smooth and creamy. The roasted garlic cashew cream should be drizzled over the roasted carrots when they are served.

Prep Time: 15 minutes

Cook Time: 30 minutes

Tir Tabandeh

[mrjoeldelrey]

Everyday Ignorances