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Nutty Crème Topping

Source of Recipe

Robin (rbrundbaken@)


Recipe Introduction

From "The Allergy Self-Help Cookbook" by Marjorie H. Jones, RN

List of Ingredients

1/2 cup cashews, almonds, or Brazil nuts
1/3 cup boiling, filtered or reverse osmosis water
2 Tbls raw honey or agave
1/2 tsp lemon juice (or for vanilla crème use 1/4 tsp GF vanilla, or just a “pinch” of powdered vanilla beans)


Recipe

In a blender, process the nuts to a fine powder.

Add the water, honey/agave, and lemon juice or vanilla.

Process on high speed for 2 minutes.

Pour into small bowl, and chill for 2 hours.

Store in a covered container in the fridge for up to 5 days.

Makes 1 cup