Lavender Crème
Ingredients
Cashew nuts
200 gr
Weight before soaking
Blueberry
50 gr
Fresh or frozen (make sure to defrost)
Coconut milk
130–180 gr
Sunroot syrup
100–120 gr
Also called Jerusalem artichoke, earth apple, or topinambur
May be substituted with other sugar-free natural syrups
coconut oil
120 gr
Lavender powder
1 tbsp
May be substituted with food grade lavender essential oil
Fresh ginger
7–10 gr
Cut into small cubes
fresh Lemon juice
20 gr
Vanilla Stevia liquid
20 drops
Vanilla pods or alcohol-free vanilla extract also works
Pink himalayan salt
2 pinches
Step-by-step Instructions
1
Soak cashew nuts in water for 4–5 hours or overnight
2
Wash thoroughly after soaking
3
Combine soaked cashews, lavender powder, blueberry, coconut milk, syrup, vanilla, ginger, lemon juice, and salt
4
You may substiture lavender powder with food grade essential oil. Add it carefully drop-by-drop and keep tasting
5
Blend in a food processor until you have a smooth paste
6
Add coconut oil and blend again
7
Give it a taste. Should have a delicate lavender flavour
8
Our crème is ready!