Recipe Directions
1. Place cashews and water (1 cup from soaked cashews) into a blender. Blend until a thick cream forms.
2. Add agave, maple, and honey. Blend until syrups are fully dissolved.
3. With blender running, add oils in a very fine stream. If coconut oil is not liquefied, add it at the end after all the other oils. Stop blender.
4. Heat 1/3 cups water. Stir in agar powder, stirring frequently until thickened.
5. Add agar mixture in the blender and blend for about 30 seconds.
6. Add arrowroot powder and blend for 30 seconds more.
7. Place it in a container or jar in the fridge. Allow it to chill for about an hour before use.
Jirizarry's Thoughts
By jirizarry Whipped cashew cream. It will thicken considerably in the fridge.
Use it as whipped cream in fruit plates and raw cakes/pies.
It can be used as a thick sweet mayonnaise in salads or as substitute for mayonnaise in salad dressing recipes.
I make my Thousand Island raw dressing using 1/3 cup of this cashew-neise.
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Comments
Top voted
kminty3
Nov 30, 2009
what are arrow root and agar agar powder
rawjoy
Jan 14, 2010
Arrow root thickens and is traditionally used as medicine in Japan. It is often used in macrobiotic cooking.
Agar agar is made from sea weed and give a gel-like consistency.
writeeternity
Nov 29, 2009
This is such a trip! You used several types of sweetener and oil! Have you experimented and found this tastes the best or did you just try it this way the first time? Do the arrow root and agar agar work the same or differently? Thanks!
All
rawjoy
Jan 14, 2010
Arrow root thickens and is traditionally used as medicine in Japan. It is often used in macrobiotic cooking.
Agar agar is made from sea weed and give a gel-like consistency.
kminty3
Nov 30, 2009
what are arrow root and agar agar powder
writeeternity
Nov 29, 2009
This is such a trip! You used several types of sweetener and oil! Have you experimented and found this tastes the best or did you just try it this way the first time? Do the arrow root and agar agar work the same or differently? Thanks!
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