Sweet N Creamy Cashew Spread
Submitted by ALL1E on October 10, 2007 - 4:42pm
Servings:
Makes about 1/2 CupThis saves me from my cream cheese cravings.
Make your own personal “cream cheese” blend by simple adding or substituting fruit, cinnamon, herbs…have fun & play with it.
Ingredients:
1 cup germinated cashews
juice of one small lemon
3 tablespoon raw agave
dash
vanilla extract
Preparation:
Combine all ingredients in a blender & mix until smooth.
I still had a few cashew chunks, so I mashed it up a bit more with a fork. I’m sure if you have a high-powered blender, it shouldn’t be a problem though.
I spread it over sprouted, flourless bagels or english muffins & top with fresh pomegranates.
You can also use it as a dip for fruit. Just add water for a thinner consistency.
No responses to "Sweet N Creamy Cashew Spread"
1.
This sounds wonderful. Have you made cheesecake with this cream? Thanks for sharing.
2.
I am in the transitional stage & without a dehydrator, so I eat Ezekial brand breads which are sprouted & cooked at low-temperatures.
GoneRaw has OceanBliss' Amazing English Muffins (http://goneraw.com/recipes/1295-Amazing-English-Muffins), as well as several other breads that look delicious for those of you with dehydrators. I can't wait to try these! 'Living on Live Food' (Alyssa Cohen) has a rye bagel recipe that is supposed to be good. I found it at this link:
http://www.rawfoodtalk.com/showthread.php?t=10&highlight=bagel
3.
Yes I second that! Please post the raw bagel recipe.
4.
there is a bread called ezekiel by food for life. its not raw but its sprouted grain bread, which creates a complete protein. It was a good transitional food.
5.
this sounds great. any way you could post the recipe for these sprouted flourless bagels you speak of?