Hey ladies! I loved hearing from Karen! And thank you Lindy for the ice cream and bar finds. It's so nice to have pictures so I can find them in the store.
The cashews and coconut came! The cashew pieces are really small. I hope that's okay. :o{ The coconut is finely shredded too. I hope you guys like it. We have been using both and like them.
I have a few cashew recipes for ya. I haven't tried the dreamcake yet. I was just going to save it for Stephen's birthday, but he thinks we need a trial run. :o)
Cilantro Lime Sauce
1 cup fresh cilantro1/2 cup soaked cashews
1/2 cup water2 Tbs fresh lime juice
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp apple cider vinegar
pinch of salt
I put it all in a blender and it came out kinda chunky. Next time I'll use our magic bullet and do the nuts and water first, then add the rest of the ingredients.
We ate it over roasted veggies that had been tossed in oil, salt and cumin powder. Have you tried cumin on sweet potato? Yum!
I'm not a food photographer.
We also made these:
Coconut Lemon Bombs
- 1 1/3 cup cashews
- 1/3 cup buckwheat
- 1/4 cup maple syrup
- 1/4 cup unsweetened shredded coconut flakes, optional
- zest of 2 lemons, medium sized
- juice of one lemon
- 6 - 7 medjool dates, softened and pitted
- 1/4-1/2 cup shredded coconut flakes for rolling
Place cashews and buckwheat in food processor and blend until a medium to fine grind (doesn't have to be perfect). Add rest of ingredients and blend until combined and you have a doughy consistency. If you find your dough is a bit too dry try adding fresh squeezed lemon juice, 1 tablespoon at a time. Chill dough for about 20-30 minutes. Roll into 1 inch balls then roll in coconut flakes. Makes apprx. 12 - 14. Store in air tight container in refrigerator for up to two weeks.
These were okay. Still a bit tart, even with the maple syrup. But I kinda liked that.
Also, I plan on trying:
Cashew Milk from Cosmo Hippie Chef
Cashew Sour Cream from The Simple Veganista
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