This recipe is my half-and-half replica that you sometimes put in preparations that you want creamy without being too rich. It contains coconut cream and cashew milk and will serve you for many occasions. It is wonderful in mashed potatoes, soup, or happy concoctions.
Servings: 1 cup
- ½ cup coconut cream (Notes)
- ½ cup water
- ¼ cup cashew nuts, ideally previously soaked 30 min before (Notes)
- 1 teaspoon soy lecithin (Optional)
Coconut cream: Depending on the brand, the cream may stubbornly stay separate from the milk. In this case, it does not matter. Make the recipe with the aqueous liquid.
Soaking cashew nuts: this process makes them. It is not an obligatory passage, but ideal.
Serving: 1cup | Calories: 553kcal | Carbohydrates: 13.3g | Protein: 7.3g | Fat: 54.6g | Saturated Fat: 39.358g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 5.6g | Trans Fat: -10g | Sodium: 8.5mg | Potassium: 565.3mg | Fiber: 3.2g | Sugar: 6.2g | Vitamin C: 3.4mg | Calcium: 26.9mg | Iron: 4mg