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

??? cashews ???
??? lemon juice, freshly squeezed ???
??? Tahini paste ???
??? almond beverage, unsweetened, fortified, rice, or soy ???

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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