So this is how its done..

{adapted from Venture some vegan cooking}


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  • 15 oz can chickpeas, drained, water reserved
  • 3/4 cup cashew butter  (target)
  • juice of a lemon
  • 1/2 tsp sea salt
  • 1/4 cup extra virgin olive oil
  • 2 tbs red wine vinegar or balsamic
  • 1 tbs hot pepper sauce

Throw that stuff into a food processor and use the chickpea liquid to achieve the desired texture.

*Garnish with paprika


I used Red pepper flakes and put in 5 cloves of garlic through a garlic press. It is wonderful on a toasted piece of bread in the morning with tea. To snack I like it with cucumbers, red peppers and Flatbread.



 

 
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