I don't think you need the oil. I've made lots of cashew cream without it. It really thickens if you let it refrigerate. But if you want the emulsification, use the oil. 1 cup of oil seems like a ridiculous amount to me though.
"1 cup of oil seems like a ridiculous amount to me though."
I know, right? My thought is to try it the first recipe's way, then refrigerate it and see what happens. I've always gotten the impression that cashew creams were sort of liquidy compared to their dairy counterparts, but refrigeration would have to make a difference in that, right? And worse to worse, I can let it come to room temperature, throw it back in the blender, and add the oil.
since you're wanting it sweet; i'll share what i do. i actually use agave syrup, raw soaked cashews, and sodelicious original coconut milk. it makes an amazing dip. it won't make a light fluffy cool whip type dip; it will be more liquid. only soyatoo in my experience does the cool whip/whipped cream texture. cashews are too dense to be fluffy.
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can you put "whipped cream" somewhere in the subject line? thanks.
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I know, right? My thought is to try it the first recipe's way, then refrigerate it and see what happens. I've always gotten the impression that cashew creams were sort of liquidy compared to their dairy counterparts, but refrigeration would have to make a difference in that, right? And worse to worse, I can let it come to room temperature, throw it back in the blender, and add the oil.
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i actually use agave syrup, raw soaked cashews, and sodelicious original coconut milk. it makes an amazing dip. it won't make a light fluffy cool whip type dip; it will be more liquid. only soyatoo in my experience does the cool whip/whipped cream texture. cashews are too dense to be fluffy.
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