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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 217g Recipe makes 1 1/3 cups) |
||
| Calories 291 | ||
| Calories from Fat 174 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.4g | 29% | |
| Saturated Fat 3.6g | 17% | |
| Monounsaturated Fat 10.1g | ||
| Polyunsaturated Fat 4.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 320mg | 13% | |
| Potassium 421mg | 12% | |
| Total Carbohydrate 20.2g | 6% | |
| Dietary Fiber 3.4g | 13% | |
| Sugars 2.6g | ||
| Protein 13.5g | 26% | |
Simple Cashew Cream
Recipe #390747 |
5 min |
5 min prep |
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By: Kozmic Blues
Sep 17, 2009
Use this wherever half-and-half is called for in a recipe. You can also make the sauce thicker by using another 1/2 cup of cashews, which can be used in place of heavy cream!
1 1/3 cups
Ingredients
Directions
1
Combine cashews and milk in a blender.2
Blend until nuts are completely pureed, and cream is smooth.3
Store in a tightly covered container in the fridge for up to 4 days, shake well before serving.
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