I made the chocolate avocado cream pie for dessert – used spelt crackers for the pie crust – then topped it off with cashew cream – OMG it was fantastic – everyone loved it. So here’s another dessert to remember.
Cashew Cream recipe
Fluff Topping
Cashews have a natural sweetness, which in combination with dates is
delectable. Soaked cashews grind up into a very smooth fluffy mixture. It is
a delightful taste to use in place of whipped cream or yogurt, and most
agree that it truly tastes better. Cashew fluff is also used as a base for
several other recipes. Most cashews are not raw.
If using almonds, they don’t quite give up their mealy texture, no matter
how much you blend, but they make a tasty topping and are the most
nutritious nut.
For best results, peel the almonds. This is more trouble and not necessarily
recommended for most recipes calling for almonds, but it does make a
difference in the fluff recipe. How to peel almonds: Soak 10-12 hours.
Rinse. Pour very hot water over them (the equivalent of hot tap water),
allow almonds to soak in the hot water for up to one minute, rinse with cool
water. The skins should slip off. Another alternative is to use almonds that
have soaked for several days in the refrigerator, with daily water changes.
The skins can be peeled off without the use of hot water after a few days.
1 cup of cashews, almonds or filberts soaked 10-12 hours, drained and
rinsed.
4-6 soft pitted dates soaked in 3/4 cup water 8-10 hours. Reserve soak
water.
1/2 teaspoon vanilla (optional) or ½ a vanilla bean
Place nuts in blender. Grind, gradually adding date water until it is of
‘whipped cream’ consistency. Add dates one at a time. Blend until smooth and
creamy. Refrigerate. Keeps well for up to a week. Yields 2 cups.
Notes:
Medjool dates are the best, but Khadrawi or Honey dates work well also.
Adding vanilla to the fluff gives it even more of a ‘whipped cream’ flavor.
If you are unable to soak the nuts and dates 8-12 hours, soak them for at
least 4 hours to achieve best results.
I also saw another recipe for this on Astray – it looked just as easy and tasty.
[…] Preheat the oven to 450, line a pan with pie dough and bake it only partially for about 5-7 minutes. Reduce heat to 375. The combine eggs, sugar, salt, butter and cane sugar syrup. Stir well. Next add the pecans and vanilla or rum if you are using that. Fill the shell, bake for 40-50 minutes at 375 until a knife inserted in the filling comes out clean. Serve warm or cold. Top with either ice cream, home -made whip cream or cashew cream. […]