Although I am definitely not vegan or particularly drawn to raw foods, I just made an amazing amazing raw strawberry "cheesecake" from Post Punk Kitchen, and was introduced to the use of soaked raw cashews to produce a fabulous creamy texture and sweet nutty flavor. Everyone is raving about it and demanding more!
I didn't use the blobs of creamy topping and I used pain fresh berries instead of the coulis.
So now I am interested in your personal experience with using "creamed" cashews in other applications.
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