Herb nut butter recipe
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
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
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)
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Shop ingredientsEach serving contains
- Energy
- 315kJ 76.0kcal
- Fat
- 6g
- Saturates
- 1g
- Salt
- 0.1g
- Sugars
- 1g
of the Reference intake
Carbohydrate 2.7gProtein 2.4gFibre 0.6g
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- 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
