Cashew Mascarpone

By bersbear

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

Details

Servings 1

Preparation

Step 1

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.