Guest guest Posted August 26, 1999 Report Share Posted August 26, 1999 If you want to be truly decadent <G>, you can use this as a topping for the carob pudding or pie or on top of freshly baked gingerbread. :-) It doesn't get as thick as real whipped cream and doesn't have the light texture. It's also not very good for you, so save it for a special treat--maybe once a year. <G> I usually make this and lightly freeze it so that it gets a little thicker. Deanne =========================== * Exported from MasterCook * CASHEW WHIPPED CREAM Recipe By : The American Vegetarian Cookbook Serving Size : 2 Preparation Time :0:00 Categories : Desserts Whipped Cream Thanksgiving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup raw cashew pieces 1 cup water 1 cup sunflower oil, approximately 4 tablespoons maple syrup 1/2 teaspoon vanilla extract (optional) pinch salt Blend cashews and water to form a thick cream. Slowly add the oil in a fine stream until cream thickens. Blend in maple syrup, vanilla, and salt. Chill and serve. Cream will thicken substantially when chilled. - - - - - - - - - - - - - - - - - - NOTES : From author: Serve this delicacy on cold fresh-fruit pies, chilled pumpkin pie, carob or chocolate pie, gingerbread, or anything you feel calls for a little whipped cream. It's easy to make and enthusiastically received. >From me: I've always used regular canola oil, so maybe that's why my cream doesn't get really thick. I don't know if that makes a difference. Quote Link to comment Share on other sites More sharing options...
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