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Ingredientes
- 8 ounces cashews
- ½ cup water
- 2-3 tablespoons lemon juice
- 1 inch knob ginger, minced
- 1 clove garlic, minced
- 1 tablespoon wheat-free tamari
- 1 tablespoon gluten-free white miso
Direcciones
- Directions for cashew pate: Place cashews in a food processor and process till they’re a meal. With motor of the machine running, add the water in a stream, and then add the lemon juice. Stop the machine and check the texture: you want it very spreadable, but not so loose as to resemble a sauce. If you need more water, go ahead and add. Add the remaining ingredients and process till everything is well incorporated. Set aside.
- Directions to assemble the sushi: Place one sheet of nori horizontally on a clean surface. Spread the bottom half with ¼ cup nut pate. In the center of that, line your chopped veggies horizontally. Starting from the bottom edge, roll the nori sheet up. When it’s almost rolled, spread a little water on the free edge of nori at the top; this will help it stick. Very carefully and with a clean, sharp knife, cut the roll into sushi pieces. Serve!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 2 servings | |
| Calories 658 | |
| Calories from Fat 440 | 67% |
| Total Fat 52.57g | 66% |
| Saturated Fat 10.39g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 729mg | 30% |
| Potassium 670mg | 19% |
| Total Carbs 39.15g | 10% |
| Dietary Fiber 3.5g | 12% |
| Sugars 6.15g | 4% |
| Protein 17.52g | 28% |
