Downshiftology · by Lisa Bryan★ 5.0 (12)
How to Make Cashew Cream
NUTRITION · PER SERVING5M COOK
CAL 30%·PRO 39%
CARBS 41G27% OF CAL
5G FIBER0G ADDED7G INTRINSIC29G OTHER7G TOTAL SUGAR
FAT 44G66% OF CAL
9G SAT35G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A versatile dairy-free cream made from cashews and water. Use it sweet for desserts or savory as a sour cream substitute.
componentamerican🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 cup raw cashews (soaked overnight, drained and rinsed)
- 1/2 cup water (or more, depending on thickness)
- pinch of salt
At a glance
PER SERVING · TIME 5M
CAL 30%·PRO 39%
CARBS 41G27% OF CAL
5G FIBER0G ADDED7G INTRINSIC29G OTHER7G TOTAL SUGAR
FAT 44G66% OF CAL
9G SAT35G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 398mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 715mg
- Calcium
- 51mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 398MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.