Reviews written by kstepien
(Updated: November 30, 2016)
Exactly like a caramel I used to make!
This turned out perfect, even though I thought I messed up the cashew cream and there was no hope! I only have one saucepan, so I figure I could microwave the cashew cream to heat it up, and it nearly solidified (side note: it would make a delicious warm whipped topping!). But I added it to my caramel anyways and it melted right down and turned out beautifully. I'll be making this again many times.
Also, I didn't leave myself enough time to pre-soak cashews, so I went straight to the simmering step with my raw cashews, and it worked just fine.
Best thing since butter!
This recipe is fantastic!!! I absolutely love the product. I can't imagine it tasting any more like butter without being butter.
The recipe seems to be quite robust, because in spite of a couple issues I had, it turned out great. I used all apple cider vinegar since I couldn't find coconut vinegar. Also, my soy lecithin granules hardly dissolved at all - so I ran my food processor twice as long as the recipe suggested, and then ended up straining out the rest of the granules. But it still worked well.
Thank you as well for the brilliant write up. It's so nice to understand the science behind the recipe.
I've been craving flaky, buttery croissants ever since they were nixed from my diet - and this recipe totally satiated that desire! Flaky and delicately crispy on the outside, airy and a little chewy on the inside - it was bliss. The whole dozen was gone in 24 hours.
I'd never made a laminated dough before, but your instructions were perfect and fairly easy to follow. I used shortening and butter from Earth Balance, and it worked well. I failed to notice the butter was salted however, so they were a little too salty - next time I'll reduce or just eliminate the added salt.
Thank you so much for this comprehensive and super successful recipe! I loved reading it and making it!