Thick Cashew Cream

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0% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

1/2 cup cashews 80 g
1 1/2 tbsp lemon juice, freshly squeezed 1/2 lemon
3 tbsp Tahini paste 55 g
1/2 cup almond beverage, unsweetened, fortified, rice, or soy 125 mL

Method

  1. Powder the cashew nuts in the food processor.
  2. Add the lemon juice, tahini and non-dairy milk. Mix until well blended.

Nutrition Facts Table

per 1 serving (30 g)

Amount

% Daily Value

Calories

100

Fat

8 g

12 %

Saturated 1.3 g
+ Trans 0 g

6 %

Cholesterol

0 mg

Sodium

10 mg

0 %

Carbohydrate

4 g

1 %

Fibre

1 g

4 %

Sugars

1 g

Net Carbs

3 g

Protein

3 g

Vitamin A

1 %

Vitamin C

2 %

Calcium

3 %

Iron

8 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Vitamin D
Good source of  :
Copper, Magnesium
Source of  :
Iron, Manganese, Niacin, Omega-6, Phosphorus, Vitamin B1, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Fats 1 ½
More info
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0 Reviews (0 with rating only) 0% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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