-
-
Add this recipe to your binder
This recipe is in your binder
-
Herb nut butter recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
1 rating
This dairy-free spread makes a delicious alternative to butter. Loaded with a variety of different fragrant herbs and creamy cashews it tasty on toast and will keep well in the fridge for 2-3 days. See method
Ingredients
- 300g (10oz) cashew nuts
- 15g (1/2oz) fresh basil
- 15g (1/2oz) fresh thyme
- 15g (1/2oz) fresh rosemary
- 15g (1/2oz) sage leaves
- 1 lemon, juiced
- 1 garlic clove, chopped
- wholemeal bread, toasted (optional)
- radishes, sliced (optional)
Each serving contains
-
Energy
315kj
76kcal
4%
-
Fat
6g
9%
-
Saturates
1g
6%
-
Sugars
1g
1%
-
Salt
0.1g
1%
of the reference intake
Carbohydrate 2.7g
Protein 2.4g
Fibre 0.6g
Method
- Whizz the nuts, herbs, lemon juice and garlic in a food processor for 2 minutes or until well combined; season to taste. If the mixture clumps together, pulse to separate, before continuing.
- Add 3-5 tbsp water, whizzing between each addition, until the mixture reaches a spreadable consistency. Spoon into a bowl and scatter over the extra herbs. Serve on toasted bread with sliced radishes, if you like.
See more Cashew recipes