vickys creamy butterscotch dip gluten dairy egg soy free

Ingredients 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