Makes 1 cup
This topping is equally good on sweet vegetables such as squash, carrots, sweet potatoes, and beets. Although the mixture will appear runny when you first mix it, it will thicken when chilled.
• 1/4 teaspoon sea salt
• 1/2 cup boiling water
• 1/2 cup unsweetened cashew butter
Empty cashew cream into bowl, mix, and return to jar. Dissolve the salt in the boiling water. Stir in the cashew butter until smooth. Cover and chill for at least 4 hours or until very thick. The cream may be stored in the refrigerator for 10 days.
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Rachel Albert-Matesz of Toledo, Ohio, teaches whole-foods classes and writes about food and nutrition.