Cashew Cream Dessert

Cashew Vanilla Cream with fruity oranges

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Servings 4 Servings

Ingredients

Cashew Cream

200 g cashews
some water to soak the cashews
100 ml plant-based milk
60 g coconut fat
8 g vanilla sugar
1 tsp coconut flour

Orange Cream

4 pcs oranges 350-400ml orange juice
20 g powdered sugar
3/4 tsp agar - agar

Notes

Soak the cashew nuts in hot water for 1 hour until they are very soft. Drain the water and rinse the cashew nuts briefly with water. Alternatively, let the cashews simmer until they are soft, which takes about 20 minutes.

Puree the soft cashews with plant-based milk, vanilla sugar, and regular sugar. If the cashew nuts were nicely soaked, you get a creamy mass. If there are still pieces in the mass, try blending again, and if necessary, you can strain it through a sieve to get a fine cream for the dessert.

Now stir the melted coconut fat/oil and the coconut flour into this fine cream until everything is mixed well.

Now, fill this cream into your dessert glasses/bowls and put them in the refrigerator immediately.

For the orange cream: Peel the oranges and cut them into rough pieces. Puree them together with powdered sugar. And if you don't want those fine orange fibers in your cream, simply strain the mixture through a sieve.

Cashew Orange Cream Dessert - Vegan Recipe

Then thicken the orange cream with the agar agar. Be sure to follow the instructions on the package of your agar agar (instructions for 'cold masses').

I mixed ½ teaspoon of agar agar with 10 tablespoons of the orange cream. Let the mixture come to a boil in a small pot and let it simmer for 2 minutes. Then I stirred the hot part into the cold orange cream.

Remove the glasses from the refrigerator and distribute the orange cream.

Then put everything back in the refrigerator and let it sit for at least 2 to 3 hours.

Finished!