Cashew Banana Lemon Cream


  • ½ cup raw cashews

  • 2 tablespoons honey or maple syrup

  • 2 tablespoons lemon juice

  • 2 tablespoons virgin coconut oil

  • 1 large or 2 small ripe bananas

  • ½  cup of pure water


Put all the ingredients in a blender, blend until smooth. Pour into a container and place in the refrigerator to set for 30 minutes. Use on your muffins, home-make granola, bread etc – will last in the fridge for 7 days


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