Thursday, September 18, 2008

Nom Note Of The Day

I subscribe to Dr. Ben Kim's newsletter and this recipe was in today's issue and it looks to good not to share with everyone!

Healthy Sweet Cashew Cream Recipe


1 cup raw organic cashews or raw organic cashew butter
1/2 cup water
1/4 cup raw organic honey


1. Combine all ingredients in a strong blender.

2. Blend until smooth. Add more water if needed.

Transfer sweet cashew cream to a glass jar, cap the jar with a lid, and chill in the refrigerator for at least a couple of hours before using. Sweet cashew cream will stay fresh in a sealed jar in the refrigerator for up to one week.

Please note: If you prefer a thick cream, use less water and pause the blender to give the ingredients a good mix/swirl one or more times.

I haven't tried it yet but it looks so good! And I do have all that raw honey we bought the other day! Time to get cooking!


Ivory Soap said...

Oh. My. Gosh. I can't imagine how good that is! What do you use it on?

Brittney said...

I have yet to make it, but the article says it can be used in place of dairy whipped cream (I don't know how well it would stand up to being out of the fridge for too long though). I'm thinking raspberry pound cake with a dollop on the vegan whipped cream sounds mighty good!