Raw Cashew Nut Butter is used in many vegan desserts. It is full with the right, good, healthy fats that make it super creamy. Cashews are high in minerals- zinc, magnesium, potassium, manganese, iron…
Cashew nuts take on flavorings really well – add some lemon juice and garlic or chili and make a dipping sauce for all kinds of roasted veggies, meats, quinoa burgers… Eat it with banana, in a smoothie, add it to a salad dressing or chia seeds pudding. Add cinnamon, nutmeg, cocoa…
1 cup cashew nuts
½ cup water (less if you want it thicker)
Place the nuts in a glass bowl or a jar and cover it completely with cold water. Cover it and let it in sit in refrigerator overnight (soaking it super important for this recipe to work- if you are in a hurry, soak them for at least 3-4 hours). Drain and rinse well. Place in food processor together with about 1/3 – ½ cup of water. Blend until smooth, it takes about 4 minutes.
Store in fridge for up to 3 days.