This fragrant dairy-free spread is perfect on bread and tartines. It can also be added to yogurt and ice cream or used as a base for a smoothie for an extra strawberry kick.
2 ½ cups
Lightly roasted cashews
Granulated White Cane Sugar
Freeze dried strawberries
Fresh vanilla pod
Lightly roast the cashew nuts by placing them in a thin layer in a convection oven at 265°F/130°C for 15 minutes.
Pregrind the cashews by pulse-crushing them in a Mixer-grinder/Cuisinart for approximately 1 minute, obtaining a fine cashew flour.
If needed melt the coconut oil in a Bain Marie.
Pour the coconut oil into your Premier Chocolate Refiner and start adding the cashews, until you obtain a smooth paste. If necessary, gently increase the temperature using a hair dryer or heat gun, never exceed 140°F/60°C.
Let process for about an hour.
Pregrind the freeze-dried strawberries by pulse-crushing them in a Mixer-grinder/Cuisinart for approximately 1 minute, obtaining a fine powder.
Once the cashew butter looks smooth and fluid, add the sugar and strawberries and let process for another 3 hours.
Cut the vanilla bean lengthwise and scrape the seeds out (never use vanilla extract as any liquid will cause your chocolate to seize), add to the refined cashew butter and let run covered for an additional 30 minutes.
Once you are pleased with the consistency of the spread, proceed with removing the contents of the drum. For optimal results, store the spread in sterilized, airtight glass jars.
Yield: Approximately 400 g/0.8lbs of vegan Strawberry & Cream spread.
Storage: Up to 6 months in a cool, well-ventilated, odorless place.
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