Tag Archives: cashew cream

Let me introduce my latest love: cashew-yogurt cream.

Why? Because yogurt has a very distinct taste. It’s excellent if you want yogurt. It’s not excellent if you just want something creamy. And when we’re talking about nondairy yogurt, that can be triple true.

And cashew cream is never what I want it to be. I can never get it creamy enough, or sweet enough, or simply without that ~raw cashew~ aftertaste.

Cue the cashew-yogurt hybrid.

Considering how long I pondered over this recipe, I was stunned at how well this turned out. Of course, it is not the beautiful deep-fried, thin, crispy pastry tube, which is half the appeal of the beloved cannoli. There is no way that baked oatmeal will ever replicate crispy, deep-fried pastry. But it’s irrelevant . . . because this is delicious. (more…)