Hi all! I recently discovered a lot of recipes for raw desserts and have been quite intrigued by the many varieties out there. A lot of the recipes actually look a lot more appealing than the processed and evidently unhealthier stuff that most people make. I am by no means vegan, but I don’t eat a lot of red meat and try to embrace a vegetarian diet a few days of the week. I have been looking at a lot of recipes on Pinterest that are raw and vegan and majority of the ones I came across actually sound incredible. There are so many creative ways to use raw ingredients to develop a tasty and wholesome dessert that embodies purity and flavour.
During my raw dessert research, I was super excited to receive an email from Hannah over at BitterSweet telling me that I've won the Raw Dessert cookbook from a contest she recently hosted. I thought to myself what perfect timing, I’m going to become a raw dessert freak now! I can’t wait to try out some of the recipes from the book and all of the other ones I have pinned away. Since I have such a sweet tooth, the most perfect guilt-free way to satisfy it is by making some of the raw treats that I know are full of wholesome foods and natural flavour. I won’t forever be a raw dessert girl because I really do enjoy a slab of frosted chocolate cake from time to time, but if I can get used to making most desserts this way than that’s a step in the right direction and a huge success for me.
Cashew Cream was the first raw vegan dairy-substitute I came across and I immediately was enticed by it. The next morning after discovering the recipe, I picked up a bag of raw cashews from the bulk barn and soaked them over night. In the morning I followed the recipe I found with a minor modification and was amazed at how easily this cream came together. The cashews had softened so much that my cheapo blender whipped up this creamy mixture in no time; I was impressed. I took a spoonful of this and dug right in. Such a soft and creamy texture had developed and it was similar to a whipped cream but less thick. I can’t even really say what cashew cream tastes like because the flavour is very mild. I for one have never ate a raw cashew until this recipe was found and they actually taste a lot different than a roasted cashew. They are much creamier and mild in flavour and so that’s basically what this cashew cream tastes like. The vanilla and coconut almond milk gave it a hint of flavour too.
I started to eat this right away with a bowl of strawberries and the combo was perfect, I literally didn't give a crap about real whipped cream at this point, the cashew cream was SO satisfying! I was so happy that I found such an amazing recipe that I wanted to add it to another raw recipe. My sister and I thought about making some raw tarts and came up with an easy crust within 10 minutes. We refrigerated them for a few hours and then dug in. Seriously amazing! My whole family loved them including my sister’s boyfriend who is a 'I eat junk food' kind of guy, he was really surprised at how good these tasted.
If you want to use this as a dairy substitute in pasta sauces and other dishes, just omit the vanilla, almond milk, agave and use filtered water instead.
I will post my raw fruit tart recipe shortly :)
Raw Vegan Cashew Cream
Raw Vegan Cashew Cream
1 cup organic raw cashews (soaked overnight in a bowl of water)
1/4-1/2 cup almond milk (unsweetened, vanilla, coconut…up to you) depending on desired thickness
1-2 Tbsp agave or honey
1/2 tsp natural vanilla extract, or a little more to taste
a pinch of Celtic sea salt
Throw everything into the blender and puree until thick and creamy.
It is a good idea to start with ¼ cup of water, and then gradually thin it out in order to achieve the desired thickness.
recipe adapted from healthyblenderrecipes