Empty My Fridge
No Dairy Needed to Make this Creamy, Indian Cardamom Fudge!
Ingredients
- Cashew½ cups
- Vegan cream cheese3 tbsp
- Sugar7 tbsp
- Salt¼ tsp
- Coconut flour1 tbsp
- Oil or vegan butter1 tsp
- Almond flour5 tbsp
- Cardamom · ground¼ tsp
- Coconut · shredded chopped
Instructions
- Drain the soaked cashews and blend them with the 1/3 cup water for about a minute.
- Add the vegan cream cheese, sugar, salt and coconut flour, then blend again until smooth.
- Transfer the mixture to a skillet. Rinse the blender with 2 tablespoons water and add that to the skillet too, along with the oil or vegan butter.
- Cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until the mixture turns lumpy and then thickens evenly.
- Stir in the almond flour and cardamom, then keep cooking for another 10 minutes, until the mixture pulls away from the sides and bottom of the pan.
- Let cool, then chill for an hour.
- Shape into 12 balls. Coat in shredded coconut or top with chopped pistachios if you like, and serve chilled.
Summarized from Vegan Richa's video. Watch it for the details.
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