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nataliewaddell6

Cashew Sunflower Cream

To make:

  • Soak 1 cup of cashew pieces (these work well and are cheaper) and 1 cup of sunflower seeds in boiled water for an hour, or soak overnight in cold water.

  • Rinse well


Put into a high powered blender with:

  • the juice of 2-3 lemons

  • 1 tbsp of apple cider vinegar

  • 1/2 tsp turmeric powder

  • 2 heaped tsp of garlic powder

  • 2 heaped tsp of onion powder

  • 1/2 tsp salt, pepper

  • 1/2 cup of water (minimum)


Blend on high until creamy and smooth. Taste and adjust the flavour as needed - add more lemon, ACV or salt if you need.


Herbs make a nice addition, I often use fresh chives.


Leave in a container on the bench overnight to ferment for extra tang. Keeps in the fridge for 2 weeks, but you will eat it before then!



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