shangy_recipes, posts by tag: cashews - LiveJournal (original) (raw)

(no subject) [Feb. 18th, 2011|03:48 pm]where i post my shit
[**Tags**|berries, cashews, coconut milk, coconut oil, nuts, sugar, vegan]all measurements are rough:one 15oz. can of coconut milk1 1/2 cups raw unsalted cashews1/4 cup coconut oilsugar/sweetener to tasteblend in high speed blender until smoothrefrigerate for a couple hoursserve over fresh berries, or however you wanttastes remarkably like sweetened condensed milk.
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(no subject) [Jan. 10th, 2011|01:54 pm]where i post my shit
[**Tags**|cashews, cauliflower, oil, vegan, vinegar]the best veggie dip i've ever made:in a blender:1 cup raw unsalted cashews1 cup somewhat-finely chopped fresh cauliflower1/2 cup water1/2 cup canola oil1-2 tablespoons (to taste) apple cider vinegar1-2 teaspoons onion powder (most important flavor)1/4 teaspoon garlic powder1/8-1/4 teaspoon pepper1/8-1/4 teaspoon saltblend well, adding a little more water or oil if necessaryreminds me of ranch dressing, though to be honest it's been so long since i've had ranch dressing that i can't guarantee it actually tastes like it.
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(no subject) [Jun. 12th, 2010|12:33 pm]where i post my shit
[**Tags**|cashews, chocolate, nuts, pears, sugar, vegan]in a blender:~1/2 cup cashewspear juice* to taste/consistency2-4 tabelspoons chocolate chips~1/2 teaspoon vanillablend well, let chill in freezer to your likingdairy-free (depending on the kind of chocolate you buy) chocolate chip milkshake for one. i tried this as a mint chocolate chip variation that did not turn out well at all, my theory being that pear juice and mint do not mix, despite the fact that pear juice has a very neutral flavor. without the mint, it tastes just fine. the consistency of this in the blender should be basically that of a milkshake already, and your goal of chilling it in the freezer should definitely not be to freeze it, since it wouldn't freeze the same way a milkshake would. this gets a rich, mildly sweet, speckled milkshake. i like it a lot, and i especially like that it's sweetened with a no-sugar-added fruit juice.*chopped pears with 1/4 cup water per pear, blended, pulp strained out
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(no subject) [May. 15th, 2010|09:26 pm]where i post my shit
[**Tags**|avocado, cashews, sugar, vegan]in a blender:1/3 cup cashews1 avocado, peeled and seededvanilla extractsugar/sweetener to tastewater until consistency of thin puddingblendfreezeavocado ice cream. delicious and green.
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(no subject) [Mar. 26th, 2010|07:27 pm]where i post my shit
[**Tags**|blueberries, cashews, coconut oil, irish moss, sugar, vegan]in a high-speed blender:2 cups blueberries (should yield about 1 cup blueberry sludge)1/2 cup agave nectar1/2 cup irish moss paste1/2 cup melted extra virgin coconut oil1 1/2 cups cashews1 tablespoon lecithin (optional)vanilla extractblend until completely smooth (no cashew bits)pour into a prepared pie crustrefrigerate until firmthis is almost identical to the key lime pie recipe, and so it should be one of the last pie recipes i post. once you know how to make a couple of them, you can figure out how to make pretty much every flavor. this tastes amazing.
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(no subject) [Mar. 6th, 2010|10:05 pm]where i post my shit
[**Tags**|bell pepper, cashews, coconut oil, irish moss, lemon, nutritional yeast, tahini, vegan]1 cup cashews1 1/2 cups irish moss paste1/4 cup extra virgin coconut oil, melted1/2 cup water1/2 of a red bell pepper, chopped1/4 cup nutritional yeast3 tablespoons tahini1 tablespoon ground turmericjuice from 1 lemononion powder to tastegarlic powder to tastesoy sauce to tasteblend until smooth, this will take a whilepour into sealable rectangular containerrefrigerate overnightcarefully pop it out when it's firmkeep refrigeratednondairy sliceable "cheese". i say sliceable, and it is, but the consistency is like a sliceable spread, though i know that doesn't make much sense. i need to think of a way to make it more firm without adding more coconut oil, since too much coconut oil would alter the taste. the taste isn't perfect, but it's far from bad. definitely good on sandwiches, but they have to be cold sandwiches because this melts at a very low temperature. i came up with this mostly for my friend who just discovered she can't have dairy anymore.
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(no subject) [Mar. 5th, 2010|09:28 pm]where i post my shit
[**Tags**|agave nectar, cashews, coconut oil, irish moss, limes, sugar, vegan]in a high-speed blender:1/2 cup key lime juice1/2 cup water1/2 cup agave nectar (possibly a little more)1/2 cup irish moss paste1/2 cup melted extra virgin coconut oil1 1/2 cups cashews1 tablespoon lecithinvanilla extractblend until completely smooth (no cashew bits)pour into a prepared pie crustrefrigerate until firmi've had a lot of key lime pies in my life, and this one beats 'em all. i juiced my own key limes for this (and you can't use regular lime juice, because your pie will have a very bad aftertaste). you can't taste the cashews, coconut, or irish moss. i'm not sure how smooth this can get in a regular blender, since mine is professional level, so i don't know if this recipe is really that practical. the worst case scenario is a delicious-but-crunchy key lime pie. also, i haven't tried it, but i believe if you replace the coconut oil with canola oil, you can freeze this and make a wonderful key lime ice cream.
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(no subject) [Feb. 26th, 2010|11:50 pm]where i post my shit
[**Tags**|cashews, chocolate, coconut oil, irish moss, nuts, sugar, vegan]in a pot on low heat, melt togeter:1/2 cup extra virgin coconut oil1 cup chocolate chips1/2 cup agave nectarthen in a blender, blend:1 cup cashew milk1/2 cup irish moss paste2 tablespoons dark chocolate cocoa powdervanilla extracta tablespoon of lecithin (less if there's some in your cashew milk)add the blended liquid to the melted chocolate mixturestir wellpour into prepared pie crustrefrigerate overnight or until firmchocolate cream pie. this pie amazing. even better than from a fancy restaurant, in my opinion. i'm so proud of this recipe. if you make your own cashew milk, you can use the strained cashew pulp in your crust so that you don't have to waste it. you can also double the cashew milk, use canola oil instead of coconut oil, and freeze this to make really good ice cream. substitutions: instead of cashew milk, any other nut/seed milk should work, and if you want to use real milk, i think some 2% should do the trick (and with real milk, you should be okay to omit the lecithin). if you're allergic to coconut oil, a stick of butter and using less milk (2/3 cup? 1/2 cup maybe?) might work. if you're not allergic, though, i wouldn't recommend that one, since the coconut oil helps give it such a good flavor. the irish moss cannot be substituted or omitted.
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(no subject) [Jan. 24th, 2010|06:41 pm]where i post my shit
[**Tags**|almonds, banana, blueberries, cashews, grapes, nuts, sugar, sunflower seeds, vegan]in a blender:grapes (any kind)blueberriesbanana (possibly only half of one for just one serving)small amount of sunflower seeds/cashews/almonds/etc.chia seeds (about 1 tablespoon per cup/serving) (optional)water to consistencyvery good smoothie. great for strong sugar cravings (and it definitely doesn't need any sugar added), plenty of nutrients.
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(no subject) [Dec. 22nd, 2009|06:58 pm]where i post my shit
[Tags**|almonds, cashews, chia seeds, chocolate, coconut, dates, nuts, oil]a'ight, let's make some freakin' pievegan, gluten-free, best chocolate pie i've ever hadcrust:2 cups raw soaked almonds4 medjool dates, pits removedvanillaoil to consistency (2-3 tablespoons should do it)blend in a food processor(the almonds don't need to be ground fine at all, just blended enough that you can mold the stuff)press into a 9-inch pie panstore in refrigerator until pie filling is readycream topping (this should be made before the filling to have time to chill a bit):about 45 minutes before you make this part, set aside 1 cup water with 2 big tablespoons chia seeds mixed instir them frequently for the first 10-15 minutes to prevent clumpswhile soaking, the seeds will form a gel-like substanceput the chia+water mixture (don't try to drain the seeds out) in a food processoradd 2 cups raw soaked cashews8 medjool dates, pits removed1 big tablespoon cocoa powder or carob powdervanillablend well until very smoothstore in refrigerator until pie filling is readyfilling:about 2-3 cups shredded coconut (i had an 8 oz. bag that i did not measure)(i used unsweetened; it is usually more dry, so take that into consideration if you use sweetened.)1 cup raw soaked cashews8 medjool dates, pits removed (or fewer if you use sweetened coconut)2 big tablespoons cocoa powder or carob powderto help blend, you can choose between water, oil (coconut would be best, canola works fine too), or coconut milkadd your liquid to consistency (i used both water and canola oil), as little as possibleblend in a food processor until it's as smooth as you likeunless you have a very good blender, this will take about 5-7 minutes, with a lot of stopping and mixing by handit won't firm up more, so it should be very thick and solidpress evenly into pie crustspread cream topping evenly on top of fillingrefrigerate for at least 2 hours or overnighteven though all three of these use the food processor, as long as you scrape out the previous mixture pretty well and make these in this order, you shouldn't need to clean it until you're completely finished. a little mixing of stuff doesn't hurt.all soaked nuts should be soaked in water anywhere from 2-8 hours before using, no longer than about 10. the longer you soak them, the easier they are to digest and the more benefits you get from them.this pie is a bit of work, and pretty expensive, but it is very, very worth it. it's incredibly rich, and you only need a very tiny piece. even though this has no added sugar, it is almost definitely not suitable for diabetics due to the high sugar content of the dates. the dates contribute a lot to the consistency (especially in the crust, where they work as a binding agent), so if you want to make a diabetic-friendly version, you may have to get creative, but i'd say it's possible. if you can make this into lots of tiny pies, you can give them out as gifts or serve them at a party.( total ingredient list to ease confusionCollapse )**
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(no subject) [Nov. 8th, 2009|06:23 pm]where i post my shit
[**Tags**|butter, cashews, flour, molasses, nuts, pecans, sugar]in a 9x9 baking dish:whole wheat flouroilsugara little molassespat it down in the dish as a crustthen in a food processor:1 cup of soaked cashews1/2 cup (1 stick) of buttermolasses (as much as it takes to help it blend)sugarblend until smoothmix 2 cups of pecans in by handpour this over the crustbake at 350F for 25-30 minuteslet coolcut into little squarespecan pie squares, though i guess you could just make it in a pie pan and make regular pecan pie. when it comes to amounts, the amounts that are unspecified don't really matter; they're pretty much "however much you personally need". this is very rich and very good.
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(no subject) [Sep. 28th, 2009|05:37 pm]where i post my shit
[**Tags**|cake, carrots, cashews, coconut, coconut oil, dates, nuts, sugar, sunflower seeds, vegan]1 1/2 cups raw sunflower seedsgrind them by themselves in a food processorthen again in the food processor:4-5 grated carrots2 cups shredded coconut5 pitted medjool dates and/or sugar and/or sweetenerallspice, nutmeg, cinnamon, pinch of saltmix it all well in a large bowl (best to use your hands, really)bake in a greased 9-inch cake pan at 200F with your oven door open a little for 45 minutesturn off the oven, shut the door, and leave the cake in for 1 hourlet cool in refrigeratorsoak 2 cups raw cashews in water for 2-4 hoursput them in the food processor with:6-8 pitted medjool dates and/or sugar and/or sweetener1/4 cup coconut oil (it has to be coconut oil)vanillapinch of saltwater to consistency (you may not need any)when smooth, use to frost the cakeplace in the refrigerator for a few hours to let the frosting settook this from the internet, changed a few measurements, and converted it for use with an oven rather than a dehydrator. because this is just about all fat thanks to the nuts and seeds, it's very rich and very delicious. this would probably be really good with flavors other than carrot as well; pumpkin and sweet potato come to mind first because they're similar. you might be able to take out the carrot and use cocoa powder and a little water to make a chocolate version. the ingredients can be pretty expensive, but this is a really great cake if you want something new/different. this is gluten-free (though i may be wrong about that), vegan, and raw if you use a dehydrator.
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(no subject) [Sep. 18th, 2009|08:00 pm]where i post my shit
[**Tags**|butter, cashews, cheese, milk, mustard, nuts, pasta/noodles/whatever, tahini, vegan]about 1/2 cup cashewsa couple tablespoons butter or margarinea couple tablespoons tahini (or another nut butter)a little dijon mustardpaprikanutmeggarlic or garlic powderonion or onion powderpeppera good amount nutritional yeast and/or parmesansalt or soy sauce to taste (get it a little saltier than you think it should be)milk or milk substitute to preferred consistencyblend it all in a food processorit's a sauce for thingsi used both nutritional yeast and parmesan, and i put this on pasta. i love this so, so much. it's rich and creamy with a wonderful taste that's not nearly as nutty as you'd think. this would also make a really good dip for vegetables. it's supposed to be vegan, but nutritional yeast by itself doesn't really do it for me when it comes to cheesiness, and i didn't care enough to put in the effort of finding vegan margarine or a good milk substitute. i might do it vegan next time, though, just for kicks.
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(no subject) [Jul. 31st, 2009|09:11 pm]where i post my shit
[**Tags**|cashews, coconut, milk, nuts, peanut butter, seeds, sugar, sunflower seeds]the slightest variation on something i posted here once but hadn't yet made (with nut-free options below):peanut butterdry milk powder (preferably nonfat)cashews (optionally salted)honeymix well, roll into small ballscoat balls in sweetened shredded coconutlay out on wax paperrefrigerate overnightif you're allergic to nuts, you could experiment with sunflower seed butter (shelled sunflower seeds in a food processor with canola oil until it reaches a consistency you like), using another type of seed (or more sunflower seeds) instead of cashews, and coating them in powdered sugar instead of coconut. all amounts are "whatever you want". i used salted cashews because i had a coupon for them and thought the salty-sweet thing would be nice here. i was right. and somehow the overall flavor of the finished product is surprsing to me. it seems like the finished flavor is more than the sum of its parts, but maybe i just have a broken tongue.
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