| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
Condiments , Vegan, Vegetarian, Posted |
16 |
servings |
INGREDIENTS
| 1 |
c |
Raw cashews; soaked in 3 cups water for 12 hours then rinsed |
| 1 1/2 |
c |
Water; * |
| 1 |
tb |
Pure maple syrup; or Sucanat |
| 1/2 |
ts |
Vanilla |
INSTRUCTIONS
* Use 1 1/2 cups water for cashew cream, and increase the water as
desired to thin, up to 3 cups, into a "milk"
Makes 1 pint of cream; 1 quart of milk
Serving size of cream: 2 tbsp
Put the soaked and rinsed cashews into a blender with water and puree
until smooth and creamy.
Stir in sweetener and vanilla, and enjoy!
Will keep refrigerated for 1 week.
Per serving: 50 Calories; 4g Fat (66% calories from fat); 1g Protein;
3g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 1/2 Fat
NOTES : Use two tablespoons per serving as a topping on fruit or
desserts.
Recipe by: Angel Foods, Cherie Soria
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on
Jan 8, 1999, converted by MM_Buster v2.0l.
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