Cashew Créme

Central and North Burnett Times - - GUARDIAN -

I learnt about this amaz­ing ic­ing on a trip to Cal­i­for­nia, where in Costa Mesa there was this in­cred­i­ble café '118 De­grees', it is a raw food café and this was but one of the many de­lights I dis­cov­ered there. Makes 1 cup (Serves 8) • 1 cup (120g) raw, un­salted cashews • 1 ta­ble­spoon fresh le­mon juice • 1 ta­ble­spoon agave nec­tar (honey or rice malt syrup) Place the cashews in a bowl and cover with wa­ter. Soak overnight. Drain, re­serv­ing liq­uid, and trans­fer the soaked cashews to a blender. Add the le­mon juice, nec­tar and 1/4 cup of re­served liq­uid, and blend un­til smooth. Stop a cou­ple times to scrape the mix­ture down over the blades to en­sure a smooth blend. Use this healthy crème as a sub­sti­tute for most frost­ings or ic­ings. It is also nice spread over pan­cakes and crêpes, or spooned over fresh sea­sonal berries and fruits.

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