cashew is a nut that can be grown in Australia but only if you have a large, well-drained garden.
But if you’re not that lucky, the first thing you should try is getting some nuts.
Here’s how to make a cashew fudge from scratch, as well as making your own cashew chips.
The cashew sauce recipe The first thing to do is make the cashew paste.
Mix together the vinegar, vinegar vinegar and water in a bowl.
Once the mixture has been combined, you’ll need to add a bit of sugar and cinnamon.
The mixture will then come together with the help of the pressure cooker.
Add the cashews to the mixture and mix well.
This is where you can add the nuts and chill.
You can also add them to the pasta sauce if you prefer.
If you’ve got the time and patience, try adding a little lemon juice to the sauce and using a bit more of the vinegar to thicken it.
You’ll need around 1kg of cashews for this recipe.
The final step is to make the fudge.
Heat a frying pan on a medium-high heat and fry the casnuts until they turn golden and crisp.
Remove them from the pan and set aside.
Add a pinch of salt to the caskys sauce and the casks to the boiling water in the pot.
Bring the mixture to a boil and allow the mixture, which has cooled, to cool.
Once it’s cooled, you can remove the caskins from the pot and mix them with the sauce.
The fudge will be thick, crispy and creamy.
Add some lemon juice and you’re done!
Recipe Notes This recipe is adapted from the Cashew Nut Fudge from the Vegan and Gluten Free Cookbook.
It makes 2 cups of fudge, but you could also double it for a total of 4 cups of cashew goodness.
Recipe Source: Vegan and GLuten Free Cooking, © Vegan and Vegan Cooking 2016, Claire B. Cook