How to Make and Use Basic Cashew Cream

Cashew CreamCashew cream has long been a staple in the vegan world —and for good reason! It just may be the queen of dairy-free alternative toppings. Cashew cream, it is rumored, can make even non-vegans forget about  everything from mayonnaise to sour cream, cream cheese, full-fat diary cream and cream sauces. Can you imagine?! It is as versatile as it is easy to make. Simply soak the cashews, drain, blend, then add seasoning.

Continue reading

Coconut Cashew Bars

DSC_6776While enjoying any Lara Bar, it’s hard not to think, ‘Tasty, spendy and they CAN’T be that hard to make!’ Well, you are right; their beauty is their simplicity. And, who knew Lara was Paleo?!

This is actually a 5-minute preparation recipe with a food processor. The recipe works just as well in a high-speed blender. But, you may want to coarsely chop the dates and the mix will require longer processing and intermittent scraping of the jar. I have made this recipe with various types of dates and prefer the Medjool variety. Medjool dates are larger and seem to be a little sweeter, more flavorful and softer than other varieties.

Full of fiber and dairy, gluten and sugar-free, these are my favorite pre or post-workout treat. They are also excellent with a glass of chilled almond milk and an ABC Afterschool Special.  Yield: 12 bars Continue reading

Fruit Crumble with Cashew “Ice Cream”

Summer Fruit Crumble with Vegan Cashew "Ice Cream"Crumbles showcase the abundance and variety of the season’s fruits and are beautiful in a most rustic way. Quick to make and hard to mess up; they are a true “no fuss” dessert. So, making a crumble was on my priority list for the holiday weekend in the Catskills. Getting out of the city late, it seemed certain all the farm stands along the way would be closed. And they were, except for Hanover Farms, a 24-Hour produce stand! Who knew? Continue reading