Preparation time approx. 20 min.
11/2 dl of cashew nuts
1 dl of almonds (with shells)
1/2 tsp. of salt
1 tbsp. of mild cold-pressed almond oil or some nut oil
Put everything in a blender except for the oil and mix at low rpm power for so long that the cashews and almonds begin to form a sticky mixture. Add the oil and Power mix into the butter using the stirring rod. Occasionally scrape the paste from the sides of the bowl, if necessary, and continue mixing at medium speed. Store in the refrigerator in a covered glass jar, where it keels for about a month. Serve as a spread. Suitable also with celery stalks, apple segments, etc.