Roasted Beetroot Soup with Soured Macadamia Cream
It’s sour cream, but not as you know it! This amazing macadamia rendition is definitely worth trying...
2 cups roasted (unsalted) cashews
1 tsp vegetable or coconut oil
1/2 tsp cinnamon
1 Tbsp instant-espresso powder
Place first three ingredients into a high-powered blender/food processor.
Process on high until the nuts have broken down and started to come together as they release their oils. This should take about 5-8 minutes depending on your blender.
Blend the mixture until it is a smooth and shiny butter.
Add the cinnamon and espresso powder and blend for another minute or two until everything comes together.
Taste for salt and adjust if needed.
If you like it sweeter, feel free to add 1 Tbsp honey.
Credits: K from The Gouda Life
Photo Credits: K from The Gouda Life