Courtesy of Rudi's Gluten-Free Bakery and Renegade Kitchen
Prep. Time: 30 minutes soaking cashews, 5 minutes to blend
Makes approximately 1 pint.
[For a video demonstration of this recipe, click on the image below.]
Ingredients:
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1 cup cashews, soaked in water for 30 minutes
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1 cup coconut cream (Let can of coconut milk settle, then skim cream from the top. It should be thick.)
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3 tablespoons honey
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2 teaspoons cinnamon
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pinch of salt
Directions:
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Place all ingredients in blender. Blend until smooth.
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Spread on a slice of Rudi's Gluten-Free Cinnamon Raisin Bread. Eat it.
For more gluten-free and family friendly meal ideas, visit Rudi's Gluten-Free Recipe Box on CeliacCentral.org.