You really couldn’t ask for anything easier to make! You will need a good quality high speed blender to make this however, once done it will store in your fridge for up to three months although if you’re anything like me; it wont have the chance to last that long. Now obviously you could have this as alternative to peanut butter on a slice of gluten free toast but as I don’t tend to eat gluten free bread either I use this as a protein boost in my smoothies as well as the base for my hummus! You will need:
· 200g roasted cashew nuts
· ½ tsp Himalayan pink salt
Don’t be tempted to add oil to this – you will not need it! Just leave the processor running and you will see at the cashew mixture warms that the oils soon leach out making the paste smooth and almost runny.