Ain't nuttin wrong with a little topping on your desserts!!! And, how nice if it's pure ingredients that are good for you !!! Andrea at proteincakery.com came up with this little number, and so grateful for her genius! Make sure to follow her on Facebook or check out her website. So simple to make and will hold up well in the fridge for several days !!! 2 Tablespoons are 87.5 calories, 5.5g carbs, and 2.5g protein. Garnish on people, garnish on !!! ;)
Ingredients~
1 cup raw Cashews ( can used roasted if necessary), soaked in water overnight
1/3 cup filtered water or Almond Milk ( I use the 30 cal/cup)
1 Tablespoon Agave OR I used French Vanilla or Toffee Stevia drops, to taste
After soaking nuts, drain and rinse and add all ingredients to food processor to blend for 30 seconds. Stop and scrape down sides, and repeat twice more, or until smooth and creamy. Refrigerate, or freeze for two hours to firm up for piping. Enjoy ;)
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How long will this cashew whip cream be kept in the frigid?
ReplyDeleteI heard from a chef that homemade whip cream should be
used the same day because it’s not the same as regular store bought whip cream. I would like to make ahead and keep cashew whip cream to use for several days. thank
I other kind of non dairy can I keep for several days. help.
I see no reason why this can’t be done ahead and kept in the fridge! It should be just fine for a few days at least! Let us know how it goes!
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