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Cashew nut cream

Cashew Nut Cream
Desserts

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SERVES:
6
DIFFICULTY:
Easy
PREP TIME:
5 minutes
COOK TIME:

Ingredients

  • 1 cup Raw cashews
  • 4 Canned pear halves, drained
  • 1/2 tsp Alcohol-free pure vanilla extract
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Method

  • Place all ingredients in a food processor. Puree for several minutes until smooth and ivory in colour, scraping down sides of the bowl half way with a spatula.
  • Transfer cream to a glass jar and refrigerate, ready for use when required. Recipe is unsuitable for freezing. Makes 1½ cups.

Tips:

  • You can substitute ½ cup of apple juice for pears.
    If using peanuts, rub off their skins first, or blanch almonds to remove their skin for a whiter colour.

Notes

Recipe and images published with permission from Sue Radd’s new Cookbook Food as Medicine (Signs Publishing).  Food as Medicine: Eating for Your Best Health was awarded number 1, ‘Best Health & Nutrition Cookbook in the World for 2016’ by Gourmand World Cookbook Awards.  It promotes adopting a more plant based dietary pattern for chronic disease prevention/treatment and environmental sustainability.

 


Nutritional information (per serve)
Calories: 161kcal | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Sodium: 5mg | Fiber: 3g | Calcium: 10mg | Iron: 1mg
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