Cashew Whipped Cream
From the American Vegetarian Cookbook, by Marilyn Diamond
Makes 2 1/2 cups
Suggested for topping the
Vegan Pumpkin Pie
Ari Rapkin
Blend cashews and water to form a thick cream. Slowly add the oil in
a fine stream until cream thickens. Blend in maple syrup, vanilla,
and salt. Chill and serve. Cream will thicken substantially when
chilled.
I haven't tried this yet... let me know how it is. -- Ari