Miso Lime & Chilli Cashew Butter

Miso Lime & Chilli Cashew Butter

I have been playing around a lot with both sweet and savoury nut butters.

This one is DA BOMB DOT COM!!! How do I know? Because half of it never made it from the Vitamix to the serving bowl. I just kept "tasting" it! And the rest was devoured not long after by my husband who felt the need to "taste test" it with raw veggies, three different types of crackers, fresh bread and toast!

Aaaaand if you thin it out with extra lime juice and water it also makes a divine asian-flavoured vegan mayo (I have some AMAZING recipes using this dressing coming up soon!)

Ingredients

1 cup cashews, soaked for 20-30 minutes (or longer if you have time. I never have time. I fact I often omit the soaking part if it means delaying the eating part. So if you haven't allocated soaking time, you can still make this recipe. Just add in a little more lime juice or water).
1 teaspoon lite soy sauce or tamari
Juice of 2-3 limes
1 red chilli, finely sliced
1 clove garlic, crushed
1 teaspoon sesame oil
1 tablespoon mirin
2 level tablespoons miso paste
2 teaspoons grated fresh ginger (about a 2cm slice, peeled and grated. Using a ginger grater gives a wonderful fine texture)

Method

Place all ingredients in a Vitamix or other high speed blender and blend on high until well combined. I use the small S30 for this, or you could use a nutribullet.

This recipe makes a delicious savoury nut butter. Serve as an accompaniment to a crudite or veggie platter, with crackers or any way you like it!

And by the way, you're welcome! ;)

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