Change. Change of seasons. Changes in life (big or small). Changes in mood, mindset, growth and development. Sometimes everything in life seems like it’s in a constant state of change. It’s like trying to stay still and avoid change is a losing battle. Do you ever feel this way?
Something I’ve been thinking about a lot lately, and working at using to my advantage to cope with change is this: Go with the flow.
There are so many things in this world that are out of our control. It doesn’t make sense to waste energy on things we can’t control or changes we can’t stop from happening. It’s how we deal with those changes that matters. It determines what type of person we are. What our outlook on life is.
Embrace change. Go with the flow.
These simple ideas are helping me deal with the end of summer. The cooling weather, the grayer skies and the diminishing hours of light in the day.
That, and whipped cashew cream. 😛
Whipped Cashew Cream
Today I’m excited to share one of my latest fave discoveries.
This was one of those recipes I’d been meaning to try for months. We always have cashews on hand. Frankly, I don’t know what I’d do without cashews. I make cashew milk weekly, I use cashew cream to add creaminess to soups and stews, I top meals with chopped cashews all the time and I love snacking on a mix of cashews, dried fruit and chocolate for a daily afternoon snack.
Recently I’ve been experimenting with fermented cashew “cheese” and also non-fermented varieties of cashew creams. This whipped cashew cream recipe was a clear winner!
It’s great when paired with fresh fruit. It’s great as a topping to baked desserts like crumbles and cobblers. You could eat it with granola in place of yogurt. It thickens up nicely once it sits in the fridge for a bit.
The best part is how customizable it is.
You can control the thickness when you’re whipping it up. The ratios below create a pretty thick mixture. Thin it out by adding some water, bit by bit.
You can also adjust the level of sweetness, or leave out the vanilla flavor if it’s too strong for your tastes. Add maple syrup instead of sugar for a more maple-y sweet flavor. Or maybe mix in some cinnamon or other warming spices for fall.
There are just so many possibilities!
So, excuse me while I go whip up another batch. It’s is apple pie season after all. 😉
How to Shop for These Ingredients Zero Waste Style
Cashews: Purchased at the bulk section of my grocery store in my own glass jar.
Powdered sugar: I made this at home by using a mixture of cornstarch + granulated sugar in my blender. Works surprisingly well! Because of this, I have not needed to look for package-free powdered sugar, but I suspect it exists in the bulk section of the grocery store. If you already have powdered sugar on hand, good on ya! 😉
Vanilla extract: The bulk section of my store offers liquid vanilla extract, which I love. I bring a small jar and fill it up when I’m out. Alternatively, you can try making vanilla extract yourself from scratch with whole vanilla beans and vodka. This has been on my list to try for a while now. Would make a great gift, too!
Salt: Purchased at the bulk section of my grocery store in my own glass jar.
Whipped Cashew Cream Recipe
You will need:
A blender or food processor.
A clean jar with a lid.
2 cups cashews soaked
1 cup water
2 tbsp powdered sugar
½ tsp vanilla extract
⅛ tsp salt (optional)
Cover cashews with tap water in a bowl or jar with a lid and soak for a few (3-6) hours.
Drain cashews and add to blender with 1 cup of water.
Blend on medium, scraping down the sides, until consistency is creamy. This may take a bit of time and a few scraping sessions. Only add more water if you’re not getting anywhere.
Once the consistency is creamy and not gritty, add the powdered sugar, vanilla extract and salt, if using, to the blender. Blend on medium-high until thoroughly combined.
Store in a jar in the fridge. This will keep in the fridge for about a week.