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Thandai Nut Butter with Cashew Nut, Pistachio and Almond
Ingredients: Roasted Cashews, Pistachios, Almonds, Pumpkin Seeds, Raw Sugar, Poppy Seeds, Peppercorns, Fennel Seeds, Cardamom, Saffron, Nutmeg.
Like in the traditional way, the nuts and spices are painstakingly stone-ground for hours till they release natural oils and come together as a smooth creamy flavour-packed nut butter.
How to Use: To make Thandai, blitz a heaped spoonful of nut butter in a blender along with milk or with water for dairy-free/vegan version. Top it over a toast or to a cereal bowl or use it as a dressing on cut-fruits. More recipes on our facebook & insta!
Shelf Life: 6 months when refrigerated.