Simple cashew cream recipe.
Place the cashews in a bowl and fill with filtered water at least an inch above the cashews. Allow the cashews to soak for 30 minutes or up to overnight. Drain and rinse the cashews well.
Place the cashews, filtered water, lemon juice, and salt in a high powered blender or food processor. Blend until desired consistency.
Your cashew cream will last in the refrigerator for 3-4 days and can be frozen for up to 6 months. If you choose to freeze it be sure to run it through the blender really quick after you defrost it to eliminate any lumps.
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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 3 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 153.3mg | 5 % | |
Potassium 19.6mg | 1 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 0.8g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3
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