Preheat oven to 350 degrees F. Lightly oil a 9-inch round cake pan.
Sift together the dry ingredients, except for the cashews, and set aside.
Mix all the liquids together (cashew milk, vegetable oil, lemon juice, lemon zest).
Pour the wet ingredients into the dry and mix well.
Pour mixture into prepared cake pan.
Top with the cashews all over the cake.
Place in a preheated 350-degree oven and bake for 25 to 30 minutes.
Allow to cool for about 20 minutes.
bowl , pour nearly 50ml milk, add carrot pieces ,cashews and
Prepare the cashew milk as directed below and set
br>Dab the wedges with cashew milk and top with sanding sugar
Blend 4 cups cashew milk, 1/2 cup agave nectar, and 1/4 teaspoon nutmeg in a blender until smooth; pour into a pitcher. Blend remaining cashew milk, agave nectar, and nutmeg together in the blender until smooth; pour into the same pitcher and stir to combine. Adjust agave nectar and nutmeg to taste.
cup plus 1 tablespoon cashew milk, egg, olive oil, and vanilla
he cajeta, combine the milk (water if using evaporated milk), sugar and corn
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
Combine cooked rice, cashew milk, coconut milk, coconut flakes, maple syrup, chia seeds, cinnamon, and vanilla extract in a bowl; mix well. Cover and refrigerate until firm, 8 hours to overnight.
Combine ice, bananas, cashew milk, and cacao powder in a blender. Pulse until creamy.
Transfer ice cream to a serving bowl. Top with rice whipped topping and chocolate shavings.
he flour mixture. Pour in cashew milk and mix until dough is
Blend the cashew meal and hot water.
Add salt, vanilla, honey and 3 cups of water.
Blend until smooth.
Chill and serve.
tablespoons pumpkin puree, applesauce, cashew milk, vanilla extract, and cider vinegar
Bring lightly salted water to boil in a pot. Stir oats into boiling water and reduce heat to medium-low. Cook and stir until oats soften and water is absorbed, about 15 minutes. Remove from heat and allow to cool, about 15 minutes.
Blend oats, cashew milk, and banana in a blender until smooth.
Spoon oat mixture into 2 bowls; top each with diced mango, coconut flakes, and honey.
inutes.
Combine confectioners' sugar, cashew milk, coconut oil, vanilla extract, and
Combine cashew milk, cashews, lemon juice, chia seeds, onion powder, salt, and granulated garlic in a blender. Blend on high speed until smooth. Add dried onion, dill, and parsley; pulse a few times more.
Refrigerate until well chilled, at least 1 hour.
In a large pot, whisk together the coconut cream, coconut water, curry powder, chili powder, minced chili, lemongrass, ginger, garlic and tamari.
Bring to a simmer and cook, stirring occasionally, for 10 minutes.
Add leeks, yam, potato, squash and tofu. Cook for 5 minutes.
Stir in cashew milk and bamboo shoots.
Bring to a low boil and cook for 1 hour, stirring occasionally.
Add snow peas and green pepper, cook 5 minutes.
Remove from heat and stir in baby spinach.
Serve over rice.
dd vanilla, then add coconut milk, alternating with flour/coconut mixture
and slowly whisk in the milk, cream, broth, and the sherry
s soft. Scoop sqash out using a spoon. Mash butternut squash
lour).
To replace in recipes calling for a store-bought