Butterless Honey Butter

K guys, this stuff is kind of (ok ok not kind of...it totally is) the BOMB!  The trick is to soak your cashews, and you will end up with the creamiest, most delicious Honey "Butter" imaginable.  I love it on a fresh piece of Surly's Sourdough or slathered on my Crumb-Free Corn Bread (because who doesn't love honey butter on corn bread, am I right?!?).

Here's how it's done...

Bring a small pot of water to a boil and remove from heat.  Add cashews and let soak for a couple of minutes, then drain.

Place soaked cashews, plant milk, and honey in a high speed blender, and blend until smooth and creamy.

Transfer to a small bowl, cover, and let sit in the refrigerator until cooled, or serve warm.  It will thicken up as it cools.  And that's it!  

Enjoy!

xoxo ~ Lise-Anne {Plum Planted}

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Butterless Honey Butter
By Lise-Anne Michel {Plum Planted}
Makes about 1 cup
Plant based, Paleo, Gluten-free, Dairy-free, Oil-free, Refined Sugar-free.

Ingredients:
1 c. cashews, soaked and drained
1/2 c. raw, unpasteurized honey
1/4 c. plant milk (I use almond milk)

Method:
1. Combine all ingredients in a high speed blender until smooth and creamy.
2. Chill in fridge or serve warm.  Sauce will thicken as it cools.
3. Store in an airtight container in the refrigerator for up to 5 days.