We have been diggin’ some cashew cream around here these past few weeks. Our ice cream maker– which dutifully turns cans of coconut milk into near-instant treatery died a few weeks ago and I am waiting to get a new one by mail soon. In the meantime, what is a dairy-free girl (and her two dairy-free kidlets) to do?
We already loved cashew cream as a sour cream-type-ish thing for dips for veggies and crackers, or put on top of meat or veggie tacos and etc.
I layered sweet cashew cream made with vanilla and honey, which I think I’ll detail how to make in the next post, with raw key lime pie filling — this one was avocados, mangos and lime juice and then with chopped up strawberries, whole raspberries and blueberries. I food processed the strawberries, just pulsing, so they didn’t puree. You can freeze them slightly, or freeze them hard and let them thaw a bit, or just chill them in the freezer. You get a different texture depending on how you do it.
They were a wonderful and filling treat…. protein, healthy fat, no dairy, gluten, egg, soy, corn etc. Allergy friendly, unless you reacted to cashews, but that’s low down on the list of more common allergens.
I think I’m going to make big batches and keep them for breaskfast.
Since the initial set I made a few weeks ago, I’ve done a few with just cashew cream and pureed strawberries, which gives a slightly different effect then the chopped fruit. But the key lime pie *with* the berries and cream really makes it.