Hibiscus Cashew Cream
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 1 3/4 cup 1x
Ingredients
Scale
- 1 cup raw cashews, pour boiling water over the cashews and soak for 2-4 hours
- 1 1/4 cups boiling water
- 1/4 cup dried hibiscus flowers
- 1 small clove garlic, roughly chopped
- 1/4 cup chopped roasted beets
- 1/4 cup minced red onion
- zest of 1 lime plus 1 tablespoon juice
- 1 teaspoon kosher salt
- 1 tablespoon minced jalapeno
- 1 tablespoon Massel All Purpose Bouillon & Seasoning Granules, beef flavored, if you don't have Massel use 1 vegan beef bouillon cube, crumbled to a powder.
Instructions
- Drain and rinse the soaked cashews and place in a blender.
- Pour the boiling water over the hibiscus leaves and allow to steep for 5-8 minutes.
- Pour the liquid and the hibiscus leaves into the blender with the cashews. Add the remaining ingredients to the blender and blend until completely smooth.
Find it online: https://thismessisours.com/hibiscus-cashew-cream/
