| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
Vegtime2 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Pecans |
| 1/2 |
c |
Soy milk |
| 1/4 |
c |
Rice syrup |
| 2 |
ts |
Vanilla extract |
INSTRUCTIONS
MAKES 2 CUPS DAIRY-FREE
Nut creams are easy to make and easily transform a simple dessert into an
elegant one by layering it with pudding, as we did in Sweet Potato Parfait.
Cashews or walnuts may be substituted for the pecans.
PREHEAT OVEN to 350 F. Place pecans in baking dish and toast 10 minutes.
Transfer nuts to a food processor and grind to a paste. Add remaining
ingredients and process until smooth and creamy.
PER 2-TABLESPOON SERVING: 117 CAL.; 1G PROT.; 10G TOTAL FAT (1G SAT. FAT);
7G CARB.; 0 CHOL.; 7MG SOD.; 1G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, November 1998, page 64
Converted by MM_Buster v2.0l.
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