Guest guest Posted January 12, 2000 Report Share Posted January 12, 2000 This is a recommended accompaniment to Tomato, Root Vegetable, and Wild Rice Soup. * Exported from MasterCook * Cashew Sour Cream Recipe By :The Millenium Cookbook by Eric Tucker & John Westerdahl,M.P.H.,R.D.,C.N.S. Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup raw cashews 2 teaspoons light miso 1/4 cup fresh lemon juice 1/4 teaspoon ground nutmeg 1 cup water sea salt to taste In a blender, combine the cashews, miso, lemon juice, nutmeg, and 1/2 cup of the water. Blend to make a thick, coarse puree. With the machine running, gradually add the remaining water and blend until smooth and the consistency of whipped cream. Add salt to taste. Add more water to make a thinner cream for soup garnishes. Store in an airtight container in the refrigerator for up to 4 days. Description: " Use this cream to add a little more body and richness to a dish, especially soup or stew. " Yield: " 1 cup " - - - - - - - - - - - - - - - - - - - Per serving: 18 Calories (kcal); trace Total Fat; (7% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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