Guest guest Posted February 9, 2000 Report Share Posted February 9, 2000 * Exported from MasterCook * Cashew Sour Kreem Recipe By :Abbot George Burke - Simply Heavenly! Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 6 tablespoons cornstarch or arrowroot powder 1 cup hot water 2 cups raw cashews 1/3 cup lemon juice 1 teaspoon garlic powder 1 tablespoon sea salt 2 teaspoons onion powder Mix the 2 cups of water with the cornstarch or arroowroot and boil on the stove until it thickens. Cool slightly. Blend the hot water and cashews well. Add the lemon juice, garlic powder, salt, and onion powder to the cashew liquid. Add this to the starch mixture and combine thoroughly. Cool before using. Cashew yogurt - Make Cashew Sour Kreem using 1 1/2 teaspoons more lemon juice, and add 1/3 cup of water. Yield: " 4 1/2 cups " - - - - - - - - - - - - - - - - - - - Per serving: 45 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 13g Carbohydrate; 0mg Cholesterol; 5665mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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