NOTE: If you don't have a high-powered blender such as a Vitamix, soak the cashews for 2 to 4 hours at room temperature in the water called for in the recipe (i.e. 250 g), and substitute 35 g of carrot juice for the peeled carrot. The goal is to end up with very little solid matter in the sieve after blitzing.
Thank you, Brian, for such an incredible break down of crème pat!! I have struggled with plant-based experiments for silky custard (and served far too many milk-flavoured jellies 😅) and I cannot wait to try!!
Really enjoyed reading about the process for developing the vegan custard and plan to make it. Sharing this with a friend who does not consume dairy.
NOTE: If you don't have a high-powered blender such as a Vitamix, soak the cashews for 2 to 4 hours at room temperature in the water called for in the recipe (i.e. 250 g), and substitute 35 g of carrot juice for the peeled carrot. The goal is to end up with very little solid matter in the sieve after blitzing.
Thank you, Brian, for such an incredible break down of crème pat!! I have struggled with plant-based experiments for silky custard (and served far too many milk-flavoured jellies 😅) and I cannot wait to try!!