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    Scott Adams

    Cashew Crème Whipped Topping (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from Catherine Walton.

    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



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    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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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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