Black Pepper Cashew Butter
This is a good spread to use on flax crackers or sliced vegetables. It can also be used as a salad dressing when blended with water. Olive oil or flax oil is a good substitute for the sesame oil.
INGREDIENTS | SERVES 6
- 2 cups cashews, soaked
- 2 tablespoons sesame oil
- ½ teaspoon salt
- 1 teaspoon black pepper (to taste)
- 1 tablespoon agave nectar
Soak the cashews for at least 6 hours, drain, and rinse. For this recipe, you want the cashews to be quite moist so they provide a creamy texture.
Homogenize the cashews in a masticating juicer. Alternatively, use a food processor with an S blade. Process the cashews until they are smooth.
Stir in the sesame oil, salt, black pepper, and agave nectar.
PER SERVING:
Calories: 294 | Fat: 24 g | Protein: 8 g | Sodium: 199 mg | Fiber: 2 g
Black Pepper
Black peppercorns are one of the most popular of all spices and are found on dinner tables throughout the world. This pungent spice originated in India and has been used as a seasoning for thousands of years. The peppercorns are the fruit or berries from the pepper plant, cultivated in black, white, red/pink, and green varieties. Peppercorns lose flavor and aroma after being ground into a powder, so freshly ground peppercorns have a stronger flavor.
