Friday, March 19, 2010

Chia Seed Cashew Coconut Cream Topping - Dairy Free and Gluten Free

I am happy to share with you all a recipe from last nights Breakfast class, part one in the Inner Natural Chef series. Thank you to everyone who came out and participated in the wonderful evening. I had a great time, and I so enjoyed getting to see so many of you again, and some of you for the first time, too! For those of you who couldn't attend, you can still enjoy one of my favorite recipes from the evening.

This wonderful sauce is a family favorite of ours. It is dairy free, gluten free, and it's packed with omega 3, protein, and fiber! Who knew that such a nice alternative for a dairy item could be so healthy?

Chia Seed Coconut Cream Topping

  • 1 cup (raw) cashews - optional, soak the cashews overnight, and drain/rinse to promote ease of digestion
  • 1 ½ cups rice or almond milk - unsweetened
  • 1 ½ cups coconut milk - Thai Kitchen brand
  • 2 tablespoons honey and optional stevia to taste
  • 1/8 – ¼ cup chia seeds - lesser amount will make a thinner creamy sauce, more seeds thickens for a pudding consistency


Place all ingredients in a Vita Mix, blender or food processor and blend on high speed until smooth. This mixture can be used immediately, but if you let it sit in the refrigerator overnight, it will thicken as the seeds absorb the liquid. Spread over homemade granola, or serve over homemade pancakes, in smoothies, and alongside fruit.



1 comment:

  1. So Delicious. Cashew creams are my favorite. This sounds legit!

    ReplyDelete