Cashew Cream for Creamed Spinach
Servings: 32 tablespoons
Calories: 22kcal
Ingredients
- 1 cup cashews about 150 g whole raw cashews
- 1 cup hot water
- 1 teaspoon lemon juice
- 1 ½ teaspoons salt
- ¼ teaspoon ground nutmeg optional
Instructions
- Place the cashews in a bowl and cover them with hot water. Soak them for 20 minutes or so.
- Drain the cashews, and add them to a high-speed blender.
- Add the water, lemon juice, salt, and nutmeg to the blender and blend at a high speed for about 1 minute, or until creamy and smooth.
- Store in the refrigerator for up to 2 weeks.
Nutrition
Calories: 22kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 110mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg
