Vickys Creamy Butterscotch Dip, Gluten, Dairy, Egg & Soy-Free
- 100 grams cashew nuts
- 1 tsp lemon juice
- 1 dash rice milk
- 4 tbsp soft brown sugar
- Soak the cashews in warm water for an hour or two then drain and rinse
- Put into a blender with the lemon juice and sugar
- Puree smooth, adding rice milk as required to get the mixture churning.
- Don't add too much, we want to keep it thick
- Taste and add more brown sugar as required
- Serve as a dip for fruits, marshmallows, cookies and breadsticks
- Makes around 120g or about a cup
nuts, lemon juice, rice milk, brown sugar
Taken from cookpad.com/us/recipes/339721-vickys-creamy-butterscotch-dip-gluten-dairy-egg-soy-free (may not work)