Sour Cashew Cream

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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