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    Scott Adams
    Scott Adams

    Cashew Crème Whipped Topping (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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

    Scott Adams

    Scott Adams 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. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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