Cashew Cream


Prep time: 8 minutes | Cooking time: 10 minutes | Servings: 10 

Ingredients :
3 cups cashew 
2 cups chicken stock
​1 teaspoon salt 
1 tablespoon butter 
​2 tablespoons ricotta cheese 

Combine the cashews while using chicken stock in pressure to succeed cooker. Add salt and close the pressure cooker lid. Cook the dish round the ”Pressure” mode for ten mins. Remove the cashews from pressure cooker and drain the nuts from a water. Transfer the cashews to your blender, and add the ricotta cheese and butter. Blend the amalgamation until it's smooth. When you get the texture you wish, eliminate it from a blender. Serve it immediately or sustain your cashew butter inside refrigerator. 

calories 252, 
fat 20.6, 
fiber 1.2, 
carbs 13.8, 
protein 6.8

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