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* 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."
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|Serving Size: 1 Serving (32g)|
|Recipe Makes: 16|
|Calories from Fat: 36 (69%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 2.3mg||0 %|
|Potassium 50.4mg||1 %|
|Total Carbohydrate 3.4g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 3.1g|
|Protein 1.3g||2 %|
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Calories per serving: 52
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