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Add a photoServings: 2
Ingredients
- 3 Tbsp. Agar flakes, PLUS
- 1 tsp Agar flakes
- 1 1/2 c. Cool water
- 1 1/2 c. Cashews, raw
- 1/2 c. Sunflower seeds
- 2 Tbsp. Nutritional yeast
- 1 1/2 tsp Sea salt
- 1/4 c. Lemon juice
- 3 Tbsp. Carrot, finely grated
- 1 Tbsp. Vegetable oil
Directions
- Stir the agar into the cool water, then simmer over low heat to soften it.
- Pour half the agar water into a blender and process with half the cashews and sunflower seeds. Blending half at time will help make the mix creamier faster. (Overfilling the blender will result in an uneven texture.) Add in half of the each of the remaining ingredients and blend till creamy. Pour into a mixing bowl. Process the other half of ingredients the same way. Thoroughly mix the two batches together and pour into a mold or possibly bowl. Refrigeratetill set.
- Rodney Polden & Pamela Thornly, "Salt Spring Island Cooking".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 434g | |
| Recipe makes 2 servings | |
| Calories 1166 | |
| Calories from Fat 793 | 68% |
| Total Fat 94.36g | 118% |
| Saturated Fat 15.16g | 61% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 1783mg | 74% |
| Potassium 1384mg | 40% |
| Total Carbs 61.57g | 16% |
| Dietary Fiber 7.9g | 26% |
| Sugars 12.24g | 8% |
| Protein 36.52g | 58% |
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