Here mangoes, curd, honey, sugar and cashew
nut blended step by step to make smooth and consistent mango lassi.
Not exact matches
We start off by giving our golden, delicious, nutrient rich cashews a quick little toastin» in the oven — toasting your cashews before
blending helps to give your
nut butter and incredible rich and totally decadent depth of flavour so although I say it's totally optional I beg you, please don't skip this
step people, 5 - 10 minutes will make the world of difference to the flavour of your cashew butter, trust me — it's absolutely, 100 % worth the few extra minutes.
As always the recipe is gluten free and here the
nuts step in as well with ground almonds
blended with my go to flour buckwheat.
transfer the herbs /
nuts mix to a small heavy - base saucepan and stir in cream cheese, 4 tbsp of water, 40g Parmesan and a good sprinkle of salt and pepper; stir and heat gently until the cream cheese has softened and everything is
blended nicely - do not boil; adjust seasoning to your taste and add a little more water if too dense; add the MCT oil as a final
step.
If you tolerate
nuts and have no time to soak and dry them, skip the initial
steps and go to the
blending instructions.
Step # 2:
Blend remaining 1 cup liquid coconut milk with
nut butter, vanilla protein powder, and vanilla stevia until smooth.