From the kitchen
Cashew Milk Caramel Sauce
A rich caramel sauce finished with cashew cream in place of heavy cream for a fully dairy-free result.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 1 cup Sugar
- 1/4 cup Water
- 3/4 cup Thick Cashew Cream (see Dairy Staples chapter), warmed
- 2 tbsp Butter
- 1/2 tsp Flaky Sea Salt
Method
- Combine the sugar and water in a heavy saucepan over medium heat and cook without stirring until deep amber, 8 to 10 minutes.
- Remove from heat and carefully whisk in the warmed cashew cream, it will bubble vigorously.
- Whisk in the butter until smooth.
- Stir in the flaky salt.
- Cool slightly before serving warm, or cool completely and refrigerate.
Kitchen note
Warming the cashew cream before it meets the hot caramel prevents the sugar from seizing on contact, the same principle as adding warm dairy cream to a classic caramel.
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