Cashew Mascarpone

Cashew Mascarpone
Cashew Mascarpone

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

cup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    cup plain commercial rice milk

  • 1/4

    cup raw cashews

  • 4

    teaspoons fresh lemon juice

  • 2

    tablespoons cornstarch or wheat starch, or 3 tablespoons white rice flour

  • 2

    tablespoons light-flavored cooking oil

  • 1/4

    teaspoon salt

Directions

Place the rice milk and cashews in a blender, and combine until very smooth - there should be no graininess at all. Add the remaining ingredients and blend well. Pour into a small, heavy-bottomed saucepan, and stir constantly over medium-high hear until it thickens and boils. Lower the hear to medium, and cook for 1 minute, stirring constantly. Scrape the mixture into a container, and let cool until room temperature. Whisk or beat with an electric beater until smooth, then cover and refrigerate. Before using, beat it again with a whisk or electric beater. If it's too thick, thin it with a little rice or nut milk. Refrigerate.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: