Cashew Cream

This recipe is acid-forming but is far superior to most desserts, which are both extremely acidic and devoid of nutrition. Cashew Cream is packed with protein and healthy fatty acids. Serve with fresh blueberries, strawberries, or other fruit. 

Nut pieces are added to ice cream products to provide texture contrast, flavour and visual appeal. Several types of nuts are used, for example almonds, cashews, hazelnuts, peanuts, pecans, pistachios and walnuts. Walnuts and pecans are often candied to create a crisper texture and darker colour. In the candying process, the nuts are mixed with sugar and then cooked at about 115 C. Nut pastes can be used as flavourings. Nut ingredients are generally expensive. Since some people are allergic to nuts control systems must be put in place to ensure that nuts cannot enter products on which they are not declared as ingredients. 

In order to evaluate the relative contribution of tree nuts and dried figs to the overall AFT exposure, the Committee considered other foods known to contribute to the overall exposure to AFT in humans. Occurrence data and dietary exposures to AFT from these other foods were described. Food commodities included in the mean overall exposure were maize, groundnuts (i.e. peanuts) and other nuts (i.e. walnuts, cashews, chestnuts, macadamia nuts, pecans), dried fruits other than figs (apricots, plums, grapes, dates and others), spices, cocoa and cocoa products (cocoa mass, cocoa butter, cocoa powder), peanut butter, peanut cream, oilseeds and butter of Karite nut. 

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