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- Cashew Crème Whipped Topping (Gluten-Free)
Cashew Crème Whipped Topping (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
1 ½ cups cashews: grind in blender
1 cup water: add to cashew mix, and blend until creamy
1 cup oil: add in a very slow stream, with blender running
¼ cup maple syrup or honey: add
½ teaspoon vanilla or almond extract (gluten-free brand): add
A very rich whipped topping results. Taste test the topping this way and with the following additional ingredient, to come up with your preferred blend.
1 pkg. soft Nori-Mu tofu: blend with other ingredients (My family prefers this topping with the tofu added, and another benefit is that it goes a little further this way.)
Keeps well in the fridge for a week, anyhow, weve never had it hang about any longer than that! Good on pumpkin pie, or fresh fruit, or on top of a cake. (Totally delicious eaten alone, in the wee hours of the night!)
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