Vanillacashewcream Recipes

VANILLA CREAM

Steps:

• Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.
• Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.
• Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.

VANILLA CHANTILLY CREAM

Steps:

• Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of the knife. Transfer seeds to a large bowl; discard pod.
• Pour heavy cream over vanilla seeds. Add sugar and vanilla extract. Whip with an electric mixer until soft peaks form, 3 to 5 minutes. Cover with plastic wrap and chill until serving.

VANILLA CASHEW CREAM

Steps:

• In a high speed blender, blend the cashews and 1/4 cup water until combined.
• Gradually add the remaining 1/4 to 1/2 cup water as you begin to form a thick cream and the mixture is smooth (no tiny pieces of nuts).
• Slowly add the oil in a thin stream until the cream thickens.
• Blend in maple syrup, vanilla and salt.
• Chill in the fridge for at least 1 hour. The cream with thicken substatially when chilled.

VANILLA BUTTERCREAM

Steps:

• In a double boiler over hot water melt the butter. Remove from heat and allow to cool for 5 minutes. In an electric standing mixer add butter and confectioners' sugar. Beat until mixture resembles chalky beads. Add the vanilla and the milk, 1 tablespoon at a time, until it is a spreadable consistency. Beat again until fluffy -- adding more milk if necessary.

VANILLA CASHEW MILK RECIPE BY TASTY

Steps:

• Add the cashews to a medium bowl with enough water to cover by 1 inch (2 ½ cm). Soak for 3-4 hours. Drain the cashews and discard the soaking water.
• Add the soaked cashews and filtered water to a high-powered blender. Blend, starting on low speed and gradually increasing the speed to high, for 1-2 minutes, until smooth and creamy.
• Add the dates, vanilla, and salt. Blend on low speed to combine.
• Transfer the cashew milk to an airtight container and chill before serving. The cashew milk will keep in the refrigerator for up to 6 days. If the milk separates, shake well before using.
• Enjoy!