Dig In!: Cashew cream can be used to make high-nutrient fudgsicles
Editor’s note: Dig In! is a new monthly column about alpine homesteading and nutrient-rich foods for healthy, joyful living.
Have you heard? Cashews are the new almonds, and cashew milk is the top-billed act. My version is a cashew cream. Thick like heavy cream, it can be thinned for milk or used for coffee creamer, ice cream, smoothie base, or, the favorite in my house, fudgsicles.
Nut milks aren’t just for the lactose intolerant. Diversity is essential in a healthy diet, so replace milk, cream or yogurt with nut milk once or twice a day. Cashew milk has a sweet and subtle taste, unlike many other nondairy types of milk that dominate the palate, and it doesn’t need to be strained through a mesh bag like other nut milks, so it’s easy to make at home.
2 cups raw cashew pieces
In a large bowl, cover 2 cups of raw cashew pieces with water and let sit for about 4 hours. Strain the nuts, put them into a blender, and fill it with water until the nuts are just covered. Puree on high for 1 to 2 minutes until the mixture is completely smooth. Add an additional 1 cup of water, and puree again. Voila! Cashew cream.
It stores well in a 4-cup mason jar. There will be a little bit too much to fit in the jar, a perfect portion for your afternoon coffee.
“Another one!” they insist. And since these fudgsicles are full of protein, good fats, vitamins and minerals, why not give them another? For just one moment, you can be the mom who doesn’t say no. The Popsicle molds are easy to find, but less easy to fill, so consider that when choosing a shape.
1 cup cashew cream
1/2 cup water
2 tablespoons cocoa or raw cacao powder
1 tablespoon maple syrup
1 ripe avocado
Throw all the ingredients into a blender, and puree on high for about a minute. The result will be a thick but light chocolate mousse. Taste it. It should taste a little too sweet. Adjust to your taste. Pour the mousse into the Popsicle molds, and freeze them for at least 8 hours. Run the molds under hot water to release the fudgsicles. The recipe makes 6 to 8 fudgsicles, depending on the size of the molds. Enjoy the sweet silence.
Striving to grow made-from-scratch kids in a machine-made world, Julia Landon is the chef-owner of Bun in the Oven High Nutrient Bakery. Landon can be contacted at firstname.lastname@example.org. Find more inspiration and additional paleo ice pop recipes at http://www.bunintheovenfrisco.com or on Instagram or Twitter @BITOFrisco.
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