Whipped cashew cream. It will thicken considerable in the fridge. Use it as whipped cream in fruit plates and raw cakes/pies. It can be used as a thick sweet mayoneise in saldas or as substitute for mayoneise in salad dressing recipes. I make my thousand island raw dressing using 1/3 cup of this cashew-neise.
1 cup raw cashews (pieces or whole) soaked 30 minutes
1 cup water
¼ cup macadamia oil
¼ cup hazelnut oil
¼ cup coconut oil
¼ cup sunflower oil (cold pressed)
1 tablespoon agave syrup
1 tablespoon mapple syrup
1 tablespoon honey
4 teaspoon arrow root
.33 cup water
1½ tablespoon agar agar powder
1) Place cashews and water (from soaked cashews, 1 cup) into blender. Blend until a thick cream forms.
2) Add agave, mapple and honey. Blend until syrups are fully dissolved.
3) With blender running, add oils, in a very fine stream. If coconut oil is not liquified, add it at the end, after all other oils. Stop blender.
4) Heat 1/3 cups water in how.
5) Stir in agar-agar powder, stirring frequently until thicken.
6) Add agar-agar mixture in the blender and blend for about 30 seconds.
7) Add arrowroot powder and blend for 30 seconds more.
8) Place it in a container or jar in the fridge. Allow it to chill for about an hour before use.