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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 367
% Daily Value**
Total Fat 12g
Saturated Fat 2g
Unsaturated Fat 2g
Cholesterol 0mg
Sodium 154mg
Total Carbohydrate 53g
Dietary Fiber 3g
Sugars 3g
Protein 12g
Vitamin A  6%Vitamin C  8%
Calcium  3%Iron  22%
Potassium  9%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cashew Bechamel Sauce

Date Added: July 17, 2009


2 Tablespoons Whole Wheat Pastry Flour (Sifted before measuring)
1/4 Teaspoon Sea Salt or to taste
3/4 Cup Cashew raw
1 Cup Spaghetti water or vegetable stock
1/4 Cup Parsley finely minced
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1. Place the cashews, flour, water or stock, salt, and cayenne in a blender (a food processor will not work as well).

2. Blend until very smooth and creamy. Pour the mixture into a small saucepan.

3. Bring to a boil over high heat, stirring constantly.

4. Add the parsley and mix. Serve over steamed vegetables such as broccoli or cauliflower.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Gluten allergies.
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