Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Gelatin | 1 envelope (7g) | 23 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Sweet Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ teaspoons unflavored gelatin
- ¼ cup cool water
- 1 cup raw cashews well rinsed
- 1 tablespoon nutritional yeast flakes
- 2 teaspoons honey
- 1½ teaspoons onion powder
- 1½ teaspoons salt
- ½ teaspoon dried sweet basil
- ½ teaspoon ground coriander
- ½ teaspoon garlic powder
- 1 cup boiling water
- ¼ cup fresh lemon juice
Directions
Place gelatin in blender with cool water and let soak while preparing other ingredients.
To blender add rest of ingredients except boiling water and lemon juice.
Place lid on blender with insert removed then turn on blender and immediately begin to pour boiling water in steady stream through opening in lid.
After all water has been added continue to blend for 4 minutes.
Briefly blend in lemon juice.
Pour into jar with tight-fitting lid.
Refrigerate several hours until set.
Category:Cathy's Recipes
Category:Vegetarian Recipes
Category:Egg-free Recipes
Category:Spread Recipes
Category:Gelatin Recipes
Category:Cashew Recipes
Category:Nutritional yeast Recipes
Category:Lemon juice Recipes