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Protein: 0.5 g
Carbohydrate: 1.6 g
Fat: 1 g
Sodium: 68 mg
Calcium: 3 mg
Cholesterol: 0 mg
1 cup water
½ cup clean, raw cashews
¾ cup warm, well-cooked cornmeal*
4 teaspoons fresh lemon juice
3 cloves garlic
1 tablespoon food yeast flakes
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon dill weed
butter flavoring, to taste (optional)
Process cashews with about ½ cup water in a blender until
very smooth. Add remaining water and other ingredients and
continue blending until very smooth. Keep refrigerated in
an airtight container. Yields 2 cups or 32 servings.
*½ cup dry, fine cornmeal cooked in 2 cups salted water.
Serving Suggestion: For garlic bread, spread on sliced bread and bake at 350°F
for about 10-15 minutes.