If you’ve ever had to make a cashew pudding, you know the process of making the cashew sauce is a little tricky.
But the cashews themselves can be quite the challenge, and this recipe for cashew-and-oils cashew pudding is just as delicious as it sounds.
Cashews are actually quite easy to make, but the process involves a bit of manual labor.
First, cut the cashes in half.
You’ll probably need about 1/2 cup of cashews, and you’ll need to do this with a fork.
If you’re using a sharp knife, you may have to use a razor blade or a knife tipped with a knife sharpener.
After you cut the half-inch thick cashew, you’ll also need to grind the cashets with an electric mixer.
You can do this by hand or by using a coffee grinder or by adding a little bit of water to the mix.
(If you’re not using a grinder, you can use a food processor.)
This will result in a slightly creamy mixture.
If the mixture is too thick, you need to add a little more water.
When all the cashed cashews are thoroughly ground, you have to mix the mixture with a hand mixer until the mixture resembles the texture of the cashers from your cashew recipe book.
The cashew mixture is ready when the mixture comes together into a dough that forms a ball.
It is then ready to be rolled into balls and baked.
Here’s how to make this recipe.