Sentences with phrase «cups pureed cashews»

Not exact matches

Remove from baking pan and transfer to a food processor or a blender and puree the vegetables with 1/2 cup of cream (or cashew milk) and 1/2 cup of grated Parmesan cheese until smooth.

The Peanut Sauce: 1/2 cup red chilli paste (or red chillis pureed with water) 1/4 cup peanut oil 5 cloves garlic, peeled and minced 3 shallots, peeled and minced 3 pieces lemon grass, minced 3 large pieces ginger, peeled and minced 2 tablespoons poppy seeds 4 tablespoons minced cashews 1/4 cup minced peanuts 1 teaspoon tamarind paste (optional) 2 teaspoons sugar Diced cucumbers and onions for garnish

Step 3: While waiting for the water to boil: Place cashews and 2 cups of water into blender and puree until smooth.

For the filling: 8 ounces vegan cream cheese (such as Kite Hill) or cashew cream cheese (see below) 1 (15 - ounce) can organic pumpkin puree 1/2 teaspoon pumpkin pie spice 1/4 teaspoon nutmeg 1/2 cup coconut palm sugar

1.5 cups of raw cashews soaked overnight in cold water 1 cup of pumpkin puree 1/4 cup of almond or cashew milk (unsweetened)-- I used Silk cashew milk 1/4 cup of maple syrup 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon nutmeg 1/8 teaspoon clove Pinch salt

In a small bowl, combine the remaining 1 teaspoon of cinnamon, 1 tablespoon of the date puree, ground cashews, remaining 1/2 cup of cashews, remaining 1/4 cup of stevia, and coconut oil until a coarse, crumbly texture forms.

In a large mixing bowl, combine the coconut cashew butter, 1/3 cup of the pureed dates, flaxseed mixture, vanilla, cinnamon, baking soda, and salt.

for the filling: 250 grams (15 ounces) raw, unsalted cashews (soaked *) 50 grams (3 tablespoons plus 1 1/2 teaspoons) coconut oil 150 grams (5.4 ounce can) coconut cream 78 grams (2 tablespoons) maple syrup 60 grams (1/4 cup) pumpkin puree juice of 1 lemon pinch sea salt 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves

2 cups cooked pumpkin puree 1/4 cup pure maple syrup 1/4 cup coconut oil, melted 2 tsp cinnamon 2 tsp ground ginger 1 tsp nutmeg 1 tsp allspice 1 tsp cloves 1/2 tsp himalayan pink salt 3 cups oats 2 cups coconut thread 1 cup cashews 1/2 cup pecans 1/2 cup pumpkin seeds

Add 1 cup of fresh water in with the soaked cashews and puree them with an immersion stick blender... then set aside.

In a blender or food processor, puree the cashews with 1/4 cup of the almond milk until smooth.

1/2 cup to 1 cup nut butter, such as cashew or almond 1 cup pumpkin puree 1 or 2 large eggs, or equivalent 1/2 cup honey 1 tsp.

Drain the water from the cashews and add them to a food processor, along with the vanilla extract, pumpkin pie spice, salt, pumpkin puree, stevia, and 1/4 cup cacao powder, and remaining coconut oil.

I made a lower - fat version of this soup by reducing the raw cashews to 1/2 cup, and adding half of a small head of (cooked) cauliflower to the puree mixture.

Pin It Ingredients: Strawberry Puree Layer: 1/2 cup coconut water 1 1/2 cups frozen strawberries 1 frozen small banana Pineapple Layer: 2 cups pineapple chunks 1/2 cup Silk Nutchello Toasted Coconut + Cashews 1 frozen medium banana Read more at... Continue Reading →

I'm sure most folks will figure it out, but you could mention that the cashews are raw in the ingredients list, and that it's 2 cups of broth when you puree them.

Ingredients: Strawberry Puree Layer: 1/2 cup coconut water 1 1/2 cups frozen strawberries 1 frozen small banana Pineapple Layer: 2 cups pineapple chunks 1/2 cup Silk Nutchello Toasted Coconut + Cashews 1 frozen medium banana Read more at jessicainthekitchen.com

3/4 cup raw cashews 1 cup packed pitted dates (about 20) 1 (15 - ounce) can pureed organic butternut squash 3/4 cup unsweetened coconut milk beverage, more if needed 1/4 cup unsweetened cocoa powder 1 teaspoon vanilla extract Fresh raspberries (optional) Grated coconut (optional)

2 1/4 cups pumpkin puree (1 15 oz can) 1 cup cashews, soaked for about 3 hours, then drained and rinsed 1/2 cup maple syrup 2 T tapioca starch 1 T blackstrap molasses 2 T almond milk 2 tsp vanilla

Kofta Gravy: 4 cups — Bottle gourd (lauki) 1tbsp — Ghee 1 / 2tsp — Green cardamom 2tsp — Ginger (finely chopped) 1/2 cup — Curd 2tbsp — Cashew 2tbsp — Tomato puree 3tbsp — Cream 7 to 8 strands — Saffron 1tbsp — Dry melon seeds (charmagaz) Sendha namak to taste

1 cup soaked raw cashews 1 cup organic unsweetened almond milk 1 cup organic pumpkin puree, chilled stevia, to taste 1 Tbsp ground cinnamon 1 1/2 tsp ground nutmeg 1 tsp ground ginger 1 pinch ground cloves 1 pinch sea salt

1 cup cashews unsalted raw 1/2 cup pecan pieces, raw 1 cup pumpkin puree 2 tablespoons coconut oil 1/2 cup FruitSweet (or agave syrup, maple syrup or honey) 1/2 cup water 1/4 teaspoon kosher salt 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger ⅛ teaspoon cloves, ground 1 teaspoon cinnamon Directions

Pumpkin Pie Emulsified MCT Oil (EMCT) ● 1/2 cup Trilogy Walnut Almond Cashew Butter ● 1/2 cup pumpkin puree * ● 1/4 cup raw, unfiltered honey ● 1 tsp.

2 C homemade pumpkin puree 1/4 C maple syrup (or more depending if you want it sweeter) 1/4 C brown sugar 1/3 C almond milk 1 TBSP Arrowroot powder 1/4 tsp each: cinnamon, ground ginger, cardamom, nutmeg (optional: cloves) 1/4 tsp sea salt 1/4 cup cashews (soak for 10 min in boiling water) 1 recipe for pie crust - unbaked

300 g mixed vegetables (peas, carrots, beans and potatoes) 2 tbsp vegetable oil 1 small onion, finely minced 1/2 tbsp garlic, minced 1/2 tbsp ginger, minced 3 tbsp tomato puree 3 fresh green chillies, slit down the middle (I chopped mine up) 1 tsp turmeric powder 1 tsp garam masala powder salt 2 tbsp cashew nuts 2 tbsp canned or fresh pineapple chunks 1/3 cup light cream few chopped glace cherries to garnish (or used dried cranberries) Coriander leaves to garnish