Mint 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
Vanilla stevia liquid
20 drops
Vanilla pods or alcohol-free vanilla extract also works
fresh Lemon juice
20 gr
Fresh ginger
7–10 gr
Cut into small cubes
Mint essential oil
3–4 drops
Food grade
Spirulina powder
1/2–1 tsp
Wild and organic
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, lemon juice, coconut milk, syrup, ginger, mint essential oil, spirulina, and salt
4
Spirulina may be substituted with matcha tea powder. It will make the colour slightly lighter
5
Blend in a food processor until you have a smooth paste
6
Taste the mix. Add more mint essential oil if needed
7
Add coconut oil and blend again
8
All ready!