Vickys Creamy Butterscotch Dip, Gluten, Dairy, Egg & Soy-Free

This is basically the same recipe I use as my banana cheesecake filling but with less ingredients. The kids love it!
Vickys Creamy Butterscotch Dip, Gluten, Dairy, Egg & Soy-Free
This is basically the same recipe I use as my banana cheesecake filling but with less ingredients. The kids love it!
Steps
- 1
Soak the cashews in warm water for an hour or two then drain and rinse
- 2
Put into a blender with the lemon juice and sugar
- 3
Puree smooth, adding rice milk as required to get the mixture churning. Don't add too much, we want to keep it thick
- 4
Taste and add more brown sugar as required
- 5
Serve as a dip for fruits, marshmallows, cookies and breadsticks
- 6
Makes around 120g or about a cup
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