This dairy free cream will set you free (from dairy!) and set nice and firm too 😛 Seriously, if the prep required for this one is turning you off, please give it a shot. It’s actually really easy! With some recipes you can skip the soaking of the nuts if you wish but NOT THIS ONE. Soak your cashews for 4-12 hours. Here’s what I do, the night before I make this, I put the coconut cream in the fridge and soak the cashews. In the morning I drain and rinse the cashews, grab the can out of the fridge and I’m ready to go.
Once made, this cream will set in the fridge but it takes at least 2 hours. If you want this cream to be reliably firm then make it before you need it and chuck it in the fridge. Then you can scoop it onto desserts or even get your dairy-free kicks by squeezing it through a piping bag for some delicious icing or decoration.
Please don’t waste the coconut water/milk that will be left over from this recipe. Use it in a curry, smoothie or soup!
- 1 Can of Coconut Cream (chilled)
- 1 Cup of Cashews (soaked for at least 4 hours)
- 1 Tsp Vanilla Paste/Extract
- 1 Tbs Agave Syrup
– Open coconut cream can and using a spoon (or pouring skills), scoop off the cream down to the level where is has separated into water. Put the cream directly into the Thermomix bowl and retain the water for another recipe.
– Add remaining ingredients and slowly turn up to speed 7 for around 20 seconds.
– Scrape down lid and sides and slowly turn up to speed 8 for 30-60seconds, until smooth.
Thermomixers are probably familiar with the veggie stock concentrate recipe from the Every Day Cookbook which is great – but ours is heaps easier – perfect for slackers! Why? Because there are no set ingredients. We encourage you to keep and freeze your vegetable and herb scraps that are edible and flavoursome but that would otherwise be discarded. Here are some examples:
- Celery leaves & offcuts
- Spinach & Kale stalks
- Broccoli stalks
- Cauliflower stalks & leaves
- Coriander roots & stems
- Parsley stems
- Carrot tops
You can get creative with what you keep and try out for your stock. Doing it this way means that each batch is slightly different which I really enjoy. You can also add whole veggies & herbs too, not just the offcuts. We find that it is a great way to use up the parts of the plant that would normally go into the compost or the garbage, in fact our freezer is often overflowing with scraps that we make up a huge batch of stock and end up giving some away! It’s a great present for people that don’t have thermomixes.
It can be used in soups, sauces, curries, casseroles, marinades, tagines, risottos or just about any dish you can think of. It’s also pretty good spread on toast or mixed into guacamole and other dips! It can also add flavour to veggies, grains or legumes that are being steamed or boiled. Seriously, you need to have some of this around, particularly if you’re planning on making vegetarian food and/or yeast free food. Most stock cubes & powders contain yeast & sugar. This stock is a perfect wholefood alternative.
Once you have 800 grams or more of stock ingredients, you are ready to go!
- 800g-1400g of Veggie & Herb offcuts
- 130g Salt
- 50g Oil of your choice
– Pull your ingredients (800g-1400g) out of the freezer and let them thaw if you have time.
– Add half of your ingredients to the bowl and turbo for a few seconds (until chopped).
– Add the other half and turbo again.
– Add the oil and salt and cook on aroma temp for 25 mins, speed 2.
– Blend on speed 6 for 15 seconds.
– Store in glass jars in the fridge!