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Categories:
cashews water agar-agar soy milk almond flour vegetable oil miso lemon juice cider vinegar salt ground black pepper
Viewed: 90 - Published at: 4 years agoIngredients
- 1/2 cup raw cashews
- 1 1/4 cups water
- 2 tablespoons agar-agar powder
- 1 1/2 cups soy milk
- 3 tablespoons almond flour
- 3 tablespoons vegetable oil
- 2 1/2 tablespoons miso
- 1 tablespoon lemon juice
- 1 tablespoon cider vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Method
- Place cashews in a bowl and cover with water; soak for 4 hours, or overnight. Drain.
- Place 1 1/4 cups water in a saucepan over high heat; bring to a boil. Add agar-agar powder and mix well until fully dissolved. Let it sit for 10 minutes.
- Combine agar mixture, soy milk, almond flour, vegetable oil, miso, lemon juice, vinegar, salt, and pepper in a blender; blend until smooth and creamy, about 3 minutes.
- Place mixture in a saucepan over medium heat; cook, stirring constantly, until it thickens, 7 to 10 minutes. Place in small ramekins, cover with plastic wrap, and chill in the refrigerator until set, about 2 hours. Grate before using.
