Hi Gena, thanks so much for this fantastic recipe! We switched to dairy free and didn’t like the amount of sugar+other ingredients from buying soy milk + not much frothing in commercial almond milk. Found these raw cashews at Costco 2 weeks ago + made cacao coconut energy balls (yummy!) so this was my 2nd trial. Since I googled and found your recipe, loved that it had hemp seeds! Was too impatient to wait for the soaking (does it make a huge difference?) so only soaked for 15 min + put everything in Vitamix and hubby blended and voila, it was done … easy peasy and yay, no straining of milk. Also halved the recipe and used with our cappucino maker + wow, yummy frothy lattes!! Hubby doesn’t like as sweet so we may experiment and 1/2 the maple syrup … or try raw honey?! Thanks again for making our weekend lattes another great thing to look forward to!!
Crab Cakes with Remoulade
Ingredients:Crab cakes:2 teaspoons olive oil1 cup dry breadcrumbs½ cup thinly sliced green onions½ pound lump crabmeat, shell pieces removed1 (4-ounce) jar diced pimiento, drained1 tablespoon Dijon mustard1 tablespoon fresh lemon juice¼ teaspoon salt1 large eggRemoulade:⅓ cup low-fat mayonnaise2 teaspoons 2% reduced-fat milk1 teaspoon capers, chopped⅛ teaspoon ground red pepper1 small garlic clove, minced