Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 5.2% of RDA
• Carbs: 6.2% of RDA
• Fat (total lipid): 6.6% of RDA
• Fiber: 7.1% of RDA
• Fructose: 11.5% of RDA
• Protein: 1.6% of RDA
• Sodium: 0.2% of RDA
• Sugar: 38.7% of RDA
• Vitamin A (IU): 0.1% of RDA
• Vitamin B6: 2.6% of RDA
• Vitamin C: 0.1% of RDA
• Iron: 0.0% of RDA
• Magnesium: 8.6% of RDA
• Manganese: 4.1% of RDA
• Niacin: 2.0% of RDA
• Potassium: 4.9% of RDA
• Zinc: 3.6% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
1.
Cover the cashews with a couple of inches of water and soak overnight (or at least 6 hours) in the fridge.
2.
Place the cashews into a high-speed blender. Add the dates, cinnamon, vanilla, and 1/2 cup fresh water. Puree for 1-2 minutes, until completely smooth.
NOTES, TIPS, TRICKS, HINTS, ETC:
1.
This Cashew Cream is a dairy-free base for experimenting with different flavors. You can swap out the cinnamon for ginger, cardamom, or pumpkin pie spice.
2.
It freezes well so a double-batch is a good idea.
3.
Drizzle over broiled Peaches, pineapple, or bananas.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 104
Protein 1.78 g
Carbohydrates 17.0 g
Iron 0 mg
Fiber 1.99 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
