Took this in dallops on roasted beets* to a heritage food celebration. Party approved!
3/4 c Cashew Nuts, soaked 20 min in hot water
1/4 c Almond Nuts, soaked 20 min in hot water
¼ c Lemon Juice
1 Tbsp Raw Apple Cider Vinegar
1 Tbsp Miso Paste
1/4-1/2 c Water, as needed
While the nuts are soaking, combine lemon juice, vinegar, and miso in a blender. Add a splash of water and the nuts to the blender. Blend 1 min, scrape sides down, blend 1 min.
This creamy nut spread can be used in so many different ways. I like it with avocado toast or with carrot sticks! You can also add a little more water to make it a drizzle on enchiladas or lasagna! You can also make it a soup. Combine the roasted beets in the blender for the last minute of the sour cashew cream, add water as needed, enjoy!
*Enclose beets in aluminum foil and drizzle with avocado oil (high heat tolerant), salt and pepper. Bake at 400 degrees for 40 min.
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