Cinnamon Spiced Cashew Cream

Another recipe from Twist's 8th Anniversary Menu!

Here's what you'll need:

• 2 cups raw cashews
• sea salt
• 5 TBSP honey
• 2-4 TBSP water
• 1 tsp ground cinnamon

Add the cashews to a medium sized bowl. Cover with enough water to surpass the top of the cashews by an inch or two. Cover with plastic wrap, and store in the fridge for 24 - 36 hours.

Drain the cashews, and add them to a blender. Add a pinch of sea salt, the honey, 2 TBSP of the water, and the cinnamon. Blend the cashews on low speed. If the cashew mixture seems dry and unresponsive to the blender, add the remaining water. Blend for 5-10 minutes (stopping to scrape down the sides as needed), or until you have an even, creamy consistency. The cashew cream should be similar in texture and thickness to peanut butter.

I put this stuff on everything! Toast, baked fruit, you name it!