Cashew nuts are such delicious, nutritious, and versatile nuts. The creaminess of cashews makes them the king of cheesecake recipes. Most vegan and vegetarian recipes use cashew cream for a variety of drinks, shakes, cheeses, sauces for pasta, and delectable desserts. They can be enjoyed raw, naturally sweet and milky as is, or roasted for an irresistible flavor. Originally from Brazil, the cashew nut has found its way into many Indian gravies and is also a popular ingredient in Persia.
Did you know that the cashew fruit is one of the very few fruits with its seed growing on the outside? The nut is laborious to extract from the pod, and the sap from the pod is extremely toxic, which is why cashews are more expensive than other nuts. Rich in minerals and oils—including the enzyme tryptophan which boosts serotonin production—cashews help you feel good while providing fiber, heart-healthy lipids, and plant protein, all while being low in sugar. Copper, magnesium, and manganese are abundant, making them vital for energy production, brain function, immunity, and bone health.
This Vegan Cashew Cream Cup Cake melts in your mouth and is especially delightful with a subtle hint of sweet cherry on top. I first made this recipe during the cherry season in Portugal many years ago for friends and colleagues, and they were amazed by the blend of tangy lemon and a touch of ginger zest.
Cashew Cream Cup Cake
The Cashew Cream Cup Cake recipe is purely vegan, featuring a rich and smooth cashew cream that melts in your mouth like traditional ice cream.
Ingredients
- 1 cup raw cashew nuts
- 1/2 cup rice syrup
- 1 tablespoon lemon juice
- 1 tablespoon ginger juice
- 2 tablespoons coconut butter
- Cherries or berries for topping
Instructions
Soak the cashew nuts for four hours.
Drain the water and place the soaked nuts in a high-powered liquefier along with the rice syrup, lemon juice, coconut butter, and ginger juice.
Blend the mixture first on low speed, then increase to high until a smooth, soft paste forms.
Lightly grease a silicone cupcake mold or individual cupcake cases.
Fill the molds with the batter, reaching the top.
Top each cupcake with cherries or berries.
Freeze the cupcakes for a few hours.
Before serving, let the cupcakes sit at room temperature for a few minutes to thaw.
Gently flip the mold onto your serving plate to release the cupcakes.
Serve garnished with additional fruits.
Nutrition
-
179.1 Calories
-
24.5g Carbohydrates
-
0.0mg Cholesterol
-
11.3g Fat
-
1.0g Fiber
-
2.6g Protein
-
0.6mg Sodium
-
0.0g Trans fat
Notes
You can place fresh cherries with their stalks intact in each cupcake to help remove them from the mold once set. If rice syrup is unavailable, use honey or maple syrup as alternatives. Seedless dates also work well as a sweetener, though they may slightly brown the cashew cream.
No Comments