If you use full cream milk (50 ml) then you can skip peanuts paste but do not
skip cashew nuts.
: (I also
skipped the cashew nuts because I was going for rye bread with hazelnut butter as well and thought it might be too much.
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.
Instead of using walnuts you can use
nuts like
cashews, pecans and brasil
nuts, and if you have a
nut allergy just
skip those and add coconut.
If you are looking for a dairy - free version,
skip the yogurt and use a non-dairy
nut milk instead (like unsweetened almond,
cashew or coconut).
I used (per serving): 1/4 cup heavy whipping cream or coconut milk 3/4 cup unsweetened almond milk or
cashew milk 1 - 2 tbsp almond butter or any
nut / seed butter 1 tbsp cacao powder 1/4 cup whey protein powder or plain glass - fed collagen 1 tbsp MCT oil pinch of cinnamon or vanilla (1/4 -1 / 2 tsp) Erythritol (sometimes I
skip sweeteners, or use 1 tbsp powdered Erythritol or a few drops of stevia) Optionally ice - I hope this helps!