Say goodbye to fibre-less and saturated fat dairy! When using this whipping cream substitute, you’ll get protein with your dessert to help minimize your insulin spike and the stress you put on your digestive system.
It requires some planning as you must soak the cashews for at least 8 hours. I’ve also put the leftover whipping cream in a glass container and froze it to use at a later date. It freezes well.
Ingredients:
1 cup raw whole cashews, soaked overnight or for 8 hours
3 – 4 tbsp ‘raw’ agave nectar *
1 tsp brandy or Cointreau liqueur – OR
1 tsp real vanilla extract
1/2 cup Coconut Oil, gently warmed to melt **
as desired cold water
Preparation:
1. Drain cashews and rinse with cold water. Place in a high speed blender or food processor and pour in enough cold water to just cover them. Blend on high until the mixture is creamy and very smooth. NOTE: Be careful here, the amount of water depends on your end result in consistency. I start with covering the cashews about 1/2 to 3/4 and add more water as it blends/processes, unless I have more cashews that I can add if the mixture is too runny.
2. Add agave nectar, brandy OR vanilla extract and 2 tbsp of cold water. Blend thoroughly on high. (I’ve used brandy and I’ve used vanilla extract. Both are good, but I prefer the extract – it’s not as sweet.)
3. Reduce blender/food processor to low speed, slowly pour a steady stream of the coconut oil through the opening in the lid. Continue to blend/process until emulsified, thick and creamy.
4. Transfer to a glass bowl and chill in the refrigerator for 2 hours.
5. Stir before using.
* Start with more nectar and gradually as you make this topping you can decrease the amount. The sweeter the more you can ‘fool’ those who like the old whipping cream.
** Coconut Oil, if purchased and it’s hard, must be melted slowly. Using boiling water in a glass bowl, place the coconut oil (in a glass measuring cup) in the bowl and allow it to melt slowly. This is the safest way to ensure you don’t overheat the oil causing it to go from a good saturated fat for your body to a fat that is less desirable.
NOTE: To make a basic cashew cream to use in savory recipes in place of cheese, sour cream or yogourt. (Soaked cashews, a pinch of sea salt, water and a squeeze of lemon juice for a tart flavour.) Blend or process as above.
Yum, can’t wait to try – this looks delicious! 😉 Thanks for this and all the other great holiday meal tips, just at the right time to not forget.
Looking forward to working out with you again soon.
W.