Sentences with phrase «depends on cashew»

It is interesting because it is one of the few curry recipes I uncovered that depends on cashew nuts.

It might take longer depending on your cashews.

Not exact matches

Blend white beans or soaked cashews into this dip for a extra creaminess - depending on whether you like legumes or you'd...

1 cup of soaked cashews (take one cup of raw cashews and cover with water and refrigerate overnight), drained and rinsed 2 tablespoons of Sriracha sauce 2 tablespoons of Chipotle Hot Sauce 1 cup of water 1/4 cup of nutritional yeast 1/2 of a lime squeezed for juice 1 teaspoon chili powder 1 - 2 teaspoons of smoked paprika (depending on your taste) 1/2 -1 teaspoon of salt

Depending on the blender you used, it won't puree the cashews silky enough.

It depends a bit on how thick the cashew butter is.

Depending on the moisture of the potatoes, you may need to add more or less of the ground cashews.

You might have a little extra cashew cream sauce leftover but it really depends on how saucy and creamy you want it.

Add an additional tablespoon or two of water if the mixture is too thick (this can depend on how much water the soaking cashews absorbed).

Miso Kimchi Nachos w / Cashew Cheese Sauce Serves 2 - 4 (depending on how much you want to stuff your face - Sebastian and I devoured these in about 5 minutes flat) * Cashew Cheese Sauce is adapted from YumUniverse - this post:) Ingredients Cashew Cheese Sauce 1/2 cup raw cashews, soaked for at least 2 hours3 tbsp nutritional yeast2 tbsp lemon juice (about 1/2 a lemon) 2 cloves of garlic1 / 2 cup water1 tsp salt1 tbsp miso paste Nachos a TON of tortilla chips4 stalks of kale, washed and roughly chopped1 yellow bell pepper, dicedapproximately 1/2 cup Kim Chi, add more or less to taste (I am obsessed with Alchemy Pickle Company's Bok Choy Kim Chi) Notes To prepare cheese sauce, drain the water from the soaking cashews and add the cashews to a blender.

And, depending on your taste, you might choose to make a few of your favorite bars multiple times rather than every recipe in the book: - I use a wide variety of nut / seed butters throughout the book (almond, cashew, coconut, hazelnut, macadamia, peanut, pecan, walnut, pumpkin seed, sunflower seed), but most of them use almond butter and peanut butter.

The exact calorie and protein content of your shake will vary, depending on what milk source and protein powder you use (the unsweetened almond and cashew milks contain 25 calories per cup).

In the summer, I keep chia seeds, flax seeds, peanut butter, coconut milk, cashew milk, frozen strawberries, and cocoa powder stocked, and I dose them out into daily smoothies, depending on what fruit I have around and what sort of mood I'm in.

«I used Dagoba organic 87 % cacao chocolate (if you like dark chocolate, this stuff might as well be crack - cocaine), coconut oil, and cashew butter (pretty sure we discussed this at your birthday party, but I make my own with roasted cashews, agave nectar, and either coconut or safflower oil depending on what I have at the time).

Sometimes it can take many minutes for the oils to start to release from the cashews (almost like making nut butter) and everything to get smooth, depending on what blending device you're using.

• 10 - 15 organic cacao beans (depending on how chocolatey you like it) • 10 organic cashew nuts • 3 cups of spring water • 1/2 cup of ice • 1 large tbsp of organic maca powder • 1 - 2 tbsp organic honey • 1 tbsp of organic hempseed oil • 1 tbsp of coconut oil • 1 tbsp of cinnamon

The cashew cream will be smoother and creamier depending on how long you soak the cashews in filtered water.

Depending on preference, you might want to add more or less salt, honey, lemon, or even cashew butter.

Depending on the moisture of potatoes, you may need to add more or less of the ground cashews.

Depending on your cupboard stores you can swankify it by using all raw ingredients e.g. grinding your own almonds for the crust and using raw tahini or raw cashew butter in it.

Depending on your allergies you could use coconut, almond, cashew, soy or any number of milks.

Strain, squeezing or stirring (depending on what you're using), until the liquid is strained out and only a bit of cashew solids remain.

Making the ravioli: Take a beet slice and spoon a tablespoon, or a couple teaspoons depending on size of beet slice, of cashew cheese onto one side.

Depending on which flavor, these are usually a base of organic almond butter (or cashew butter) with a certain type of fruit, organic seeds, organic biosprouts (quinoa, etc), and some organic rice protein.

Emmy's uses sprouted buckwheat as its base, and depending on the variety you choose, there could be coconut chips, cashews, dried blueberries, almonds, cacao nibs and much more!

I did add extra almond flour and I do use either or both cashew or almond flour as well, depending on what I have.

3) It is to be noted that the vast majority of inhabitants of our impoverished region, about 3 million people depend on eco-based occupations for earning their livelihood, viz: a) horticulture, the world famous Ratnagiri alphansoes (Hapus), cashews, coconuts etc b) fisheries (which will be devastated with mercury emitted from these power plants), and c) tourism.