Sunday, September 23, 2012

Cashew Cream

Hey guys!

Thank you so much for the congratulations! We are very excited and at now at 17 weeks! YAHOO!!  The baby bump is starting to show!

Anyways – you didn’t come here for baby talk!  The other day I was invited to a brunch at a friends place – I woke up late and didn’t know what to bring…  originally I was going to make my favorite muffin recipe – Mom’s Muffins – but they take a bit of time to make.

So I decided to make “Flourless Oatmeal Pancakes” they are super easy to make and a great vessel for yummy sauces!   I added a bit of unsweetened coconut to the above recipe.

photo (2)

Sorry again for the bad iPhone photo – One day I’ll take out my big camera again!

I needed a topping so I made some raspberry chia jam – Basically just boiled down frozen  raspberries, added some brown sugar and let it boil for about 1/2 hour!   Once I took it off the heat I added about 2 tablespoons of chia seeds – to thicken it up a bit!

For the cashew cream – I had made this before – but I didn’t love it.  Just cashews and water – didn’t cut it for me – So I followed this recipe and added about a tsp of vanilla, a tsp of lemon juice and maple syrup to taste!!  

Together with the raspberry chia jam and the pancakes – it was great!  The kids seem to really like it to – so if you are a parent with a dairy free kiddie this might be a good addition to the family!!

And I feel like the possibilities are endless with the cashew cream!  Here’s what I’m thinking…

  • Flavor it with a chai tea bag – would be great on a scone! 
  • Strain some of the water off so that it becomes thicker – you could almost use it as a cream cheese!
  • Add it to my blended veggie soup! To add to the creaminess!
  • Using it like a dairy free sour cream (only adding lemon juice – no vanilla or sweetener)
  • Making a fruit dip!  Adding extra vanilla and pouring over strawberries!
  • Using it as a base for ice cream!!

I could keep going – but you get the idea!!   

Have you guys tried cashew cream before?

 

Much love,

Jessica Smile

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