Browsing Tag

cashew cream

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Vegan Pumpkin Cashew Custard

November 4, 2013

Vegan_Pumpkin_Cream_1
Happy Monday, friends! I hope your week is off to a great start. I’ve got the slightest case of the Mondays today, but this week is going to be super busy on the work front, so I better snap out of it quick. Please excuse me if posting is a little slower over the next couple weeks. If nothing else, I’ll be checking in with more life updates and fewer recipes.

Maybe the reason I’ve got a case of the Mondays has something to do with the fact that our weekend was so busy/fun. We took a trip to NW Iowa to help my mom with a weekend of yard work before the snow falls, which included cleaning gutters, trimming back plants and sorting through boxes of stuff in the basement. I may have also discovered my prom dresses in the basement and had fun trying them all on Friday night.

Other weekend highlights:
-Coffee with Kayla. I’m pretty sure we could have chatted all day if we had the time.
-Tasting Victory Bars for the first time! My cousin is launching a new line of vegan and gluten-free nutrition bars and they are amazing. They’re officially launching in January, so look out for more information. And in the meantime, go like their Facebook Page. (pleeeasseee?!)
-Having coffee with our good friends, Cassie and Heath! Always a breath of fresh air to chat with people who have been friends since high school.

Switching gears a bit, I do have a recipe to share today! I made this Vegan Pumpkin Cashew Custard a few weeks ago when I was looking for something a little healthier to satisfy my sweets craving. Although cashew cream of any sort isn’t exactly low calorie, it certainly is much better than sitting down with a piece of pie or a bowl of ice cream. Plus, I love that cashew cream contains a little more protein than other desserts.

If you’re looking for a little something sweet to end your night, I would highly suggest making a batch for the week and helping yourself to a scoop each night. I’ve been topping mine with a little bit of Greek yogurt for a healthier take on whipped cream, but I could also imagine a sprinkle of graham cracker crumbs or a drizzle of chocolate sauce making a nice addition.

Vegan Pumpkin Cashew Custard
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 can (15 oz) pumpkin puree
  • 1 cup cashews, soaked in water for at least 3 hours and drained
  • 2 tablespoons maple syrup
  • 3 packets stevia natural sweetener
  • 1 teaspoon cinnamon
  • ¼ teaspoon ginger
  • Pinch of nutmeg
Instructions
  1. Combine all the above ingredients in a food processor or high powered blender (such as a Vitamix) and process or blend 2 to 3 minutes or until nearly smooth.
  2. If you like a little more texture, feel free to process less until you reach your desired consistency. Refrigerate for at least 1 hour. Spoon into dishes to serve.

Uncategorized

Sweet Vegan Cashew Cream

April 18, 2013

Cashew_Cream_3

Since I can’t enjoy my nightly dark chocolate fix while we are doing our yoga cleanse, I have been looking for creative ways to satisfy my sweet tooth after dinner. Not an easy task considering that the “sweets” can’t contain any sweetener other than agave or stevia and they also can’t contain dairy, gluten or eggs. Basically, my options are seriously limited.

I’ve seen recipes for cashew cream, both sweet and savory, on blogs and websites quite a bit, but I had yet to make any myself until this week. I think I’m going to have to restrain myself from making another batch because I had no control with this stuff. It’s crazy good. Something about the nutty taste of the cashews whirled into a creamy pudding-like dessert satisfied my sweet tooth perfectly.

Fair warning: this is not a low calorie dessert. Although the ingredients are wholesome, the cashews are also pretty calorie dense. Hence, I’m not going to allow myself to make another batch for at least a week since the first batch lasted me about six days. Yikes!

Cashew_Cream_1

Sweet Vegan Cashew Cream
Makes 6 to 8 servings

Ingredients
*3 cups unsalted cashews
*2 cups water
*1/4 cup agave
*1 teaspoon ground cinnamon
*Additional stevia to taste

Directions
*Place cashews in a bowl and completely submerge in water. Soak for 3 hours to soften cashews completely.
*Drain cashews. Combine cashews, 2 cups water, agave, cinnamon and stevia to taste in a blender and blend until smooth. If you do not have a high-powered blender (personally, I don’t) I suggest that you run the mixture through a food processor first to get it as smooth as you can and then run through a blender to make it truly creamy and delicious.
*Refrigerate until completely chilled. Serve with fruit, nuts or other desired topping.

Happy Cooking!
Madison

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