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squirrelydan76
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Pdffrom "The homemade vegan pantry"
In a blender, process the cashews and about half the milk until smooth and creamy.
Pour into a large bowl and add the rest of the milk, the butter, syrup, yeast, salt, and cardamom and mix well.
Mix in the flours. You are looking for a sticky but not wet, underdeveloped dough.
Cover and proof in the fridge for 24-48 hours, or leave overnight at room temperature (8 to 12 hours), until doubled in size and puffed up.
To bake, let the dough come to room temp for 1-3 hours.
Roll, fill, and shape; proof at room temp for 1 hour; bake at 175C for 25 minutes until golden brown.