Zesty Lemon Cashew Butter

Cashew Butter w muffins (1)

This is seriously Yummy……  and Yes, I am allowed to be self endulgent with my comments especially when something taste so damn good! 🙂

Yields: Approx. 1.5 cups

1 cup raw cashews (not salted or roasted) – Pre-soak in water for 2 – 4 hrs
1-2 lemons – zest* and juice (I used 2 small very juicy ones)
1 tbsp. coconut oil
1/4 – 1/2 tbsp. raw honey (sparingly – start with less)
 

Pre-soak the cashews, make sure they are well covered in water. Do not soak for longer than 4 hrs or you’ll end with slimy nuts! rinse and drain well.

Into the blender with all the ingredients and blitz until you have a nice smooth consistancy.  If the mix is too stiff then add more lemon juice, or if you prefer it less tangy then use water to smooth out the mixture instead of lemon juice.

Keep in the fridge until needed. Keeps good for about 2 days but does thicken the longer it stands. Give it a good mix and way you go!

 

Note*: I use a vegetable peeler to peel the rind off then roughly chop. that way I get the most zest without the waste.

 

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