In the Luz Almond kitchen we keep coming back to this awesome recipe creation which is so versatile you can use it in anything from sweet tarts, cakes and desserts to savoury tart fillings or as a delicious spread!
See the variations below:
Almond Cashew Cream Base
2 cups cashews, soaked for 4 hours, drained
1 cup Luz Almond Original (or Date milk for a sweeter filling)
1/3 cup coconut oil, melted (optional)
¼ cup maple syrup (or other sweetener to taste, you may need or more or less depending on desired sweetness)
1 tsp vanilla extract
Cinnamon and/ or cardamom to taste
Savoury filling (add any of the following to taste)
Salt and pepper
Herbs – fresh or dried
Fresh garlic, diced
- Blend cashews and almond milk in a high speed blender until smooth.
- Add coconut oil in steady stream if using (makes the cream set slightly more).
- Add sweet or savoury ingredients depending on how you are using it.
NB: For those of you who are not avoiding dairy, you might like to try this recipe with ricotta. Simply add 500g ricotta to the blender after step 1.