Thick Cashew Cream

Thick Cashew Cream

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

8 servings
Preparation 10 min

100 calories per serving 


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

Nutrition Facts

per 1 serving (30g)

Amount

% DV*

* DV = Daily Value

Calories

100

Fat

8 g

13 %

Saturated 1.5 g
+ Trans 0 g

6 %

Cholesterol

0 mg

Sodium

15 mg

1 %

Carbohydrate

4 g

1 %

Fibre

1 g

4 %

Sugars

1 g

Protein

3 g

Vitamin A

0 %

Vitamin C

2 %

Calcium

4 %

Iron

8 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 0 serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ½ serving

More info

Claims

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

More info


This recipe is in the following categories: Sauces & Dips | Artery-healthy | Halal | Heart-healthy | Kosher | Low Cholesterol | Low Saturated Fat | Low Sodium | Vegan | Vegetarian

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