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Herb nut butter recipe

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

Serves 24 (makes 350g (12oz))
15 mins to prepare
76 calories / serving
Freezable
Vegan
Vegetarian
Gluten-free
Dairy-free

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