Herb nut butter

Herb nut butter recipe

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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

  • Serves 24 (makes 350g (12oz))
  • 15 mins to prepare
  • 76 calories / serving
  • Freezable

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

  1. 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.
  2. 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.

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