Nutritional Guidelines (per serving) | |
---|---|
62 | Calories |
5g | Fat |
4g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings: 3 1/2 cups (14 servings) | |
Amount per serving | |
Calories | 62 |
% Daily Value* | |
Total Fat 5g | 6% |
Saturated Fat 1g | 5% |
Cholesterol 0mg | 0% |
Sodium 63mg | 3% |
Total Carbohydrate 4g | 1% |
Dietary Fiber 0g | 1% |
Protein 2g | |
Calcium 5mg | 0% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Cashew cream is an indulgently rich cream used as a base in many dairy-free vegan substitutes. It's much richer and more flavorful than soy milk. Here's how to make a homemade vegan cashew cream. As long as you use raw cashews, this is also a raw foods recipe.
Cashew cream recipe courtesy of Gardein.
Ingredients
- 2 cups cashews (whole raw)
Steps to Make It
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Gather the ingredients.
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Put 2 cups whole, raw cashews (not pieces which are often dry) and rinse very well under cold water.
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Put in a bowl and add cold water to cover them.
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Cover the bowl and refrigerate overnight.
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Drain the cashews and rinse under cold water.
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Place the cashews in a blender with enough fresh cold water to cover them by 1 inch.
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Blend on high for several minutes until very smooth. If you’re not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.)
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