Lemon Crème
Ingredients
Cashew nuts
200 gr
Weight before soaking
Coconut milk
100–150 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
fresh Lemon juice
20–30 gr
Fresh ginger
7–10 gr
Cut into small cubes
Lemon essential oil
3–6 drops
Food grade
Coconut flakes
10–30 gr
Pink himalayan salt
2 pinches
Turmeric powder
1/2 tsp
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, lemon juice, coconut milk, syrup, ginger, lemon essential oil, turmeric, and salt
4
Blend in a food processor until you have a smooth paste
5
Add coconut oil and blend again
6
Taste the mix. Should have a noticeable lemon flavour
7
Carefully mix in coconut flakes
8
All ready!