Ingredients
1 cup (150 g) raw unsalted cashews
½-¾ cup (120-180 mL) water
2 cups (48 g) fresh basil leaves, chopped fine
3 garlic cloves, peeled and minced fine
¼ cup (40 g) onion, peeled and chopped fine
¼ cup (5 g) fresh parsley, chopped fine
½ teaspoon salt
½ teaspoon black pepper
¾ cup (180 mL) olive oil
¼ cup (38 g) raw whole walnuts, shelled
Instructions
1. Soak cashews in water for about 12 hours in the refrigerator in a sealed container
2. The cashews should be covered completely with the water
3. Remove, drain water, and rinse any cashew skin or dirt off
4. Place the cashews in a food processor or high-speed mixer, cover with the water, and pulverize on high until creamy and smooth
5. Strain the cashew cream through a fine cheesecloth or nut milk bag into a small bowl
6. Set aside
7. Next, add the basil, garlic, onion, parsley, salt, pepper, and olive oil to the blender/processor
8. Take the cashew cream and add it back into the processor and combine them all together
9. Finally add in the walnuts at the end and pulse until they are combined
Yield
1½-2 cups (330-440 g)
The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad
is licensed under CC BY-NC 4.0
