Place the cashews in a bowl, pour over boiling hot water from the kettle and leave them to soak for at least an hour for this recipe. If you happen to forget to soak them, then all is not lost. So make it as easy as possible with soaked cashews. It would be very tough for a blender to handle that much volume unless it’s an easy blend. The reason it’s important to soak them first is that you use a ton of cashews for this cheesecake filling, once all your filling ingredients are in the blender jug your blender will be almost ⅔rds or even ¾ of the way full. Place them in a bowl, pour over water, cover and leave them to soak overnight. It’s important to soak your cashews for this recipe. So I decided on a salted caramel fudge topping made from melted coconut butter, maple syrup, vanilla extract and sea salt and it turned out to be the perfect topping. I was thinking, why cook a topping when you’ve got this whole no-bake thing going on, why go and stand over a hot stove just for the sauce? I was at first going to make a vegan dulce de leche for the topping, but at the last minute, had a change of heart.
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