Place the raisins in a bowl and cover with hot water. Soak until raisins are plump. (Place in refrigerator if soaking overnight.)
Drain the raisins (you may reserve the water to use for sweetening other dishes). Place 2 tablespoons raisins, 1/4 cup cashews, the orange juice, and the soymilk in a blender and blend on high speed until completely liquefied.
Set up your food processor with shredding disk. Trim the carrots, cut them into lengths so that they can fit horizontally in the large feed tube, and shred them in several batches. Place carrots in a large bowl, stir in the cashew cream, and add salt to taste. Stir in the remaining raisins and cashews. Refrigerate for at least an hour and stir before before serving.
You can bring out the flavor of the cashews by lightly toasting the ones that are tossed into the salad at the end, though I prefer keeping them raw because they're more nutritious that way.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (661g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 308 (36%)|
|Amt Per Serving||% DV|
|Total Fat 34.2g||46 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 19g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 0mg||0 %|
|Sodium 516.6mg||18 %|
|Potassium 2522.6mg||66 %|
|Total Carbohydrate 134.7g||40 %|
|Dietary Fiber 18.1g||73 %|
|Sugars, other 116.5g|
|Protein 19.1g||27 %|
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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: 856
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