Running on Real Food · by Deryn Macey
How to Make Cashew Cream
NUTRITION · PER SERVING480M COOK
CAL 35%·PRO 41%
CARBS 65G37% OF CAL
6G FIBER18G ADDED7G INTRINSIC34G OTHER25G TOTAL SUGAR
FAT 44G56% OF CAL
9G SAT35G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A blended cashew cream base that rehydrates soaked cashews into a versatile dairy alternative. Used as a replacement for heavy cream, yogurt, or sour cream in both savory and sweet applications.
component🌀 blenderdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 1- 1 cup raw cashews (soaked 8 hours)
- 1/2 - 1 cup water (see notes)
- 1 tsp sea salt
- optional: 1 tbsp lemon juice (or more to taste)
- 1-2 tbsp maple syrup or 3-5 soft pitted dates
- 1 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1-2 cloves garlic or 1 tsp garlic powder
- 1/2 tsp onion powder
- 1-2 tsp dried herbs like rosemary, thyme or dill
At a glance
PER SERVING · TIME 480M
CAL 35%·PRO 41%
CARBS 65G37% OF CAL
6G FIBER18G ADDED7G INTRINSIC34G OTHER25G TOTAL SUGAR
FAT 44G56% 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
- 8h
- Sodium
- 23mg
- Total sugar
- 25g
- Added sugar
- 18g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 852mg
- Calcium
- 128mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 480M
- SODIUM
- 23MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.