Top your pancakes, waffles and desserts with this Maple Cashew Butter. You may make it with, or without, the yogurt, however, yogurt makes a thinner sauce with added protein and calcium.
Ingredients
1-1/2cupraw cashews
1/3cupVermont maple syrup
1cupbrewed green tea
1/2cupplain non-fat Greek yogurtfat free
Instructions
Soak the cashews in clear water for 8 hours, or, overnight.
Drain well, and place cashews and maple syrup in a food processor or blender.
Add 1/4 cup of the brewed tea and blend until smooth, adding more tea as necessary to create a thick, creamy texture.
To make a creamier and more liquid butter, whisk in the yogurt.
Spa Index Kitchen Notes
We did add the yogurt for the nutritional stats, and divided the dish into 6 portions, which was several large dollops for a creamy sandwich or with fruit, or served between two crisp biscotti.
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