Cashew Butter
Ingredients
-
Cambodian Jumbo Cashews
250g
-
Milk (plant-based or animal-based)
2 to 4 tbsps
-
Kampot Fleur de Sel
1 pinch
-
Chai, Cinnamon or Ginger
optional
Place the Jumbo Cashews in a food processor or powerful blender.
Blend until you obtain a paste. Scrape down the sides if necessary.
Gradually add the milk, one tablespoon at a time, blending between each addition, until you obtain a smooth and creamy texture.
Add a pinch of Kampot Fleur de Sel, or spices such as Chai Blend, Cassia Cinnamon or Young Ginger. Blend again.
Pour the cashew butter into a clean airtight jar and enjoy!
