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Mexican Red Almond Dipping Sauce II- Raw Vegan Version

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.4434
Energy (kCal)1079.829
Carbohydrates (g)17.2111
Total fats (g)114.3276
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Run the almonds through a food processor/blender until pulverized into almond meal, be careful not to let too much oil release or else you'll end up with almond butter. | 2. Put the almond meal, onion, garlic, and oil into the blender first and pulse twice. | 3. Add the tomato sauce, paprika, chile, and cayenne and pulse on a low speed until fully blended and smooth. It's ready to serve! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    almond 1/2 cup toasted slivered 963.56 0.0 0.0 109.0
    onion 1 chopped 60.0 14.01 1.65 0.15
    garlic 1/2 teaspoon minced 2.086 0.4628 0.08900000000000001 0.006999999999999999
    olive oil 1 teaspoon 39.78 0.0 0.0 4.5
    tomato sauce 1 can - - - -
    paprika 2 teaspoons 12.972000000000001 2.4835 0.6504 0.5929
    red chili powder 1 teaspoon - - - -
    cayenne 1/4 teaspoon 1.431 0.2548 0.054000000000000006 0.0777

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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