Sentences with phrase «cups of cashews»

I wasted 3 perfectly good cups of cashews!»

1 - 2 slices of ginger 1 cup of cooked sweet potato 1 garlic clove 0.5 cups of cashews Dash of paprika Dash of black pepper

The night before you plan to make the cake, soak 3 cups of cashews in water overnight.

With just 2 cups of cashews and about 10 — 15 minutes with your food processor or blender, you can make that same exact jar for about $ 5.

For instance, 1/2 cup of almonds is 70 g, 1/2 cup of walnuts is 65g, 1 cup Medjool dates equals 10 - 12 Medjool dates, 3 cups of cashews is 450 g, 1/2 cup maple syrup is 120 ml, 1/3 cup coconut oil is 80 ml, 1 cup coconut cream is 240 ml.

Place about 1 1/2 cups of cashews in a container with warm water and soak for at least 2 hours.

Homemade cashew butter: toast 2 cups of cashews on a parchment lined baking sheet in a 300F oven for 20 minutes.

The new farm's recipe uses half a cup of oil but one and a half cups of cashews in a pound of pasta scare me too!

-LSB-...] grape tomatoes and some smoked tofu, though to make it some - more cheesy we took a evidence from a Post-Punk Kitchen «Mac and Shews» recipe, and combined 1 1/2 cups of cashews (soaked overnight and -LSB-...]

No baking required for this one — just a few cups of cashews, a small heap of raspberries, a food processor or blender, and a bit of patience.

Because I don't know where to get store - bought cashew meal, I got roasted cashews which I spent quite a fair bit of time blending in my blender, until finally all three cups of cashews were ground down to the size of coarse sand.

How much meal does 3 cups of cashews make?

Filling 1.5 cups of cashews 1 cup of fresh or frozen strawberries 1 cup of fresh or frozen rhubarb the juice of a large lemon 1/4 cup of maple syrup (less if your rhubarb is less tart than mine) a splash of almond milk

of boneless chicken, diced 1 1/2 tsp of fresh ground or finely shredded ginger 1 tbsp of fresh minced garlic 1/4 cups of cashews or peanuts (optional) 1/2 red bell pepper cut into thin strips 1 cup of broccoli or cabbage slaw with carrots 1/2 bell pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4 cup of chopped fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper flakes to taste Salt and pepper to taste 1 head of lettuce (for wrapping)

I'm not sure what scares you about 1 1/2 cups of cashews?

1.25 cups of cashews, raw preferably, soaked (see directions below) 1/4 cup of filtered water 1/4 cup of maple syrup 1 teaspoon melted coconut oil 1 teaspoon of vanilla extract 1 Meyer Lemon (or regular lemon) juice 1 pinch of Himalayan Sea Salt

While your carrots are cooking soak 1 cups of cashews in a 1/2 cup of water (I do this right in the blender).

I often will use 1 1/2 cups of cashews and / or omit the vegan mozzarella.

2 cups of cashews (soaked for at least 8 hours — the longer the better, you will attain a creamier texture)

Full of flavor (s) and fun Orange — Pear Cheesecake with Biscoff Drizzle — Vegan, Gluten Free, Refined Sugar Free & Raw Options For the Crust: Soak 2 cups of Cashews overnight, drain and rinse.

Add 1 cup of cashews to a food processor and blend for 10 minutes until cashew butter forms.

Except I only had about 2/3 cup of cashew butter left in our fridge (thanks to a certain hungry husband of mine).

1/2 cup of almonds 1/2 cup of walnuts 1/2 cup of cashews 1 tbl maple syrup or 1 pitted Medjool dat 1 tbl of raw cacao powder (you can add up to 2 for a more intense flavor) 1 tsp of ground cinnamon 1 pinch of salt (I used pink Himalayan) 3 cups of purified water

MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:

The quick way is to boil the cup of cashews in two cups of water, then as soon as the water reaches a rolling boil, turn off the heat, cover and let rest for a good hour.

Add cashew butter to breakfast soy or rice milk shakes to up their protein content (a quarter - cup of cashews provides over 5 grams of protein) and give them a creamy nutty taste.

The lazy me took a good amount of tomato passata as a base for the stew and added a cup of cashew butter to make it more rich and tasty.

To get this texture, I used 1 cup of cashews.

I used pink beans) 1/4 of an avocado, sliced 1/4 cup of cilantro, trimmed & roughly chopped 1/4 cup of cashews

I used maple syrup instead and didn't have quite enough almond butter so I added 1/4 cup of cashew butter.

Nacho Cheeze 1 cup of cashews, soaked for at least 4 hours 1 small bell pepper (red or orange) 1/4 cup of nutritional yeast 1/2 tsp each of garlic powder, chili powder, dried cumin, dried coriander and paprika salt & pepper to taste Put all of the ingredients in a blender and blend it up until creamy.

Also do you weigh 1 cup of cashews once there soaked or before?

Place the 1 cup of cashews in a bowl and cover with boiling water.

Soak for 3 - 24 hours 1 cup of cashews in filtered water 2 bananas, super ripe 1/4 cup of lemon or orange juice — I used oj 1/4 cup of maple syrup 1/4 cup of coconut oil, melted 3 tablespoons of softened peanut butter (I prefer Justin's) 1 teaspoon of vanilla extract

Feel free to use 1/2 a cup of cashews and 1/2 a cup of water for the cream for a slightly less rich and creamy sauce.

2 cups nuts (I used 1 cup of cashews and 1 cup of almonds) 1 cup dates 1 cup dried blueberries 1 1/2 tsp vanilla extract (or seeds of 1 vanilla bean) 1 lemon, zested 1/2 lemon, juiced 1/4 tsp sea salt

INGREDIENTS 3/4 cup of cashews, preferably soaked 1 can of cannellini beans 1 tbsp mustard 1 lemon, juiced 2 cloves of garlic 2 - 4 tbsp nutritional yeast 1.5 tsp oregano 1.5 tsp basil 1 tbsp summer savory 2 tbsp cornstarch 2 cans of artichoke hearts 1/2 cup pitted kalamata olives 1 cup of frozen peas 1 pack of puff pastry * (make sure it's vegan) salt **, pepper

Nacho Cheeze 1 cup of cashews, soaked for at least 4 hours 1 small bell pepper (red or orange) 1/4 cup of nutritional yeast 1/2 tsp each of garlic powder, chili powder, dried cumin, dried coriander and paprika salt & pepper to taste

1 cup of cooked quinoa 3 ripe bananas 1/4 cup of melted coconut oil 1/4 maple syrup 2 teaspoons of vanilla extract 1 cup of gluten free flour (I love Bob's Redmill 1 to 1 GF flour) 1 cup of gluten free rolled oats (again Bob's Redmill) 1/2 cup of toasted coconut flakes 3 tablespoons of flax seed meal 1 tablespoon of ground cinnamon 1 teaspoon baking soda 1/8 teaspoon salt 1/4 cup of cashew milk — I like Silk (coconut, almond, or whatever type of milk you prefer)

Add the prepared sauce and 1/2 cup of cashew nuts and mix well.

I used only 1 cup of cashews in the interest of reducing fat.

That recipe (and this one) uses just half a cup of cashews for creaminess and the rest of the soup base is made up of potatoes and leeks (hence the name, duh).

Remove from oven and add 1 cup of cashews and bake for another 10 minutes.

To make cashew cream, soak 1/2 cup of cashews in water overnight.

I recommend starting with 1 cup of the cashew cream sauce so you can judge the consistency before adding it all.

Add the cherries, raisins, grapes, pumpkin seeds, red onion, and 1 cup of cashew cream sauce to the mixing bowl.

Each cup of cashews makes roughly the same amount in cashew meal.

Return the 1/2 cup of cashew butter and the carrots to the blender with the vinegar and remaining 1 tablespoon olive oil.

Reduce the heat to medium and add 1 cup of the cashew cream, the vegetable stock, tempeh bacon, and nutritional yeast.

Add 1/2 cup of oats and almonds, 1/4 cup of cashews and sunflower seeds into the bowl of a food processor.