Best 2 Whipped Cashew Cream Recipes
Indulge in the delectable world of whipped cashew cream, a versatile and luscious dairy-free alternative that will tantalize your taste buds. Crafted from the goodness of wholesome cashews, this creamy delight offers a rich and smooth texture, making it an ideal substitute for whipped cream in a plethora of culinary creations. Be it a dollop atop your favorite pie, a swirl in your morning coffee, or a luscious filling for delectable pastries, this whipped cashew cream promises to elevate your culinary adventures with its creamy elegance. Discover the culinary versatility of whipped cashew cream as you explore a collection of enticing recipes that showcase its transformative power. From the classic whipped cashew cream recipe to decadent variations infused with flavors like chocolate, vanilla, or tangy lemon, this article presents a symphony of flavors that will delight your palate. Embark on a culinary journey that unveils the endless possibilities of whipped cashew cream, transforming ordinary dishes into extraordinary culinary experiences.
Let's cook with our recipes!
CASHEW CRUSTED KEY LIME PIE WITH A WHIPPED CREAM FRUIT COULIS
Steps:
- Preheat the oven to 325 degrees F.
- Grease a 9-inch pie pan and set aside. In a small bowl, mix together the cashews, graham cracker crumbs, 1/2 cup sugar, and the melted butter (you may choose to process the cashews and graham crackers in a food processor to finely grind them). Press crumb mixture into the bottom and sides or pie pan.
- In a medium mixing bowl, combine the sweetened condensed milk and egg yolks until smooth, mixing either by hand or with an electric mixer. Slowly add the Key lime juice and mix to incorporate. Pour into the unbaked crust and bake for 50 minutes or until center is set. Cool pie to room temperature; then refrigerate for several hours.
- When pie is cool, make the whipped topping. In the bowl of an electric mixer, whip the heavy cream, orange zest, and remaining 2 ounces of sugar until it has reached the consistency of whipped cream. Spread whipped topping evenly over the cooled pie. The pie can be served immediately or allowed to set before serving.
WHIPPED CASHEW CREAM
This yummy cream stands in for dairy whipped cream. Adapted from Chef Tal who wrote The Conscious Cook. The raw cashews have no flavor of their own, thyr'e just a vessel for fat and creaminess.
Provided by Sharon123
Categories Fruit
Time 5m
Yield 2 cups, about
Number Of Ingredients 4
Steps:
- Place the cashew cream in a blender and add agave nectar, vanilla, and 1/4 cup water. Blend until completely combined.
- With blender running, slowly drizzle the coconut oil in through the hole in the blender lid. Blend until emulsified.
- Pour into a bowl and chill in the refrigerator, covered, for 2 hours.
- Stir before serving.
Tips:
- Use unsalted cashews. Salted cashews will make your whipped cream too salty.
- Soak the cashews overnight or for at least 4 hours. This will make them softer and easier to blend.
- Use a high-powered blender or food processor. A regular blender may not be able to blend the cashews until they are smooth.
- Add a little bit of liquid to help the blending process. You can use water, milk, or even coconut milk.
- Sweeten the whipped cream to taste. You can use honey, maple syrup, or another natural sweetener.
- Flavor the whipped cream with extracts or spices. Some popular options include vanilla extract, almond extract, and cinnamon.
- Use the whipped cream immediately or store it in the refrigerator for later use.
Conclusion:
Whipped cashew cream is a delicious, healthy, and versatile dairy-free alternative to whipped cream. It can be used in a variety of desserts, including pies, cakes, and cookies. It can also be used as a topping for fruits, yogurt, and granola. With a little creativity, you can find many ways to enjoy this delicious treat.
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