1 serve = 2 tsp (a)
~ low FODMAP ~ failsafe ~ low salicylate ~ low amine ~ dairy free ~ gluten free ~
Ingredients
100 g raw, unsalted cashews
2 tbsp canola oil (b)
1 tbsp pure maple syrup
1 pinch salt
Optional:
2 tsp rice protein powder (c)
2 tsp canola oil (b)
Foodnotes
(a) 2 tsp of cashew paste (10 g) a day is low FODMAP and failsafe
(b) Use canola oil that has no antioxidants (no 310-312, 319-321)
(c) Rice protein powder should have no ingredients other than rice. I used Sunwarrior Classic Protein – Sprouted & Fermented Whole Grain Brown Rice Protein
Instructions
- Combine cashews, canola oil and maple syrup in a small bowl.
- Blend using a stick blender until smooth
- If a higher protein paste is desired, mix in rice protein powder and additional canola oil with a spoon
- Store in glass jar in the fridge
Personal notes
The crossover of nuts between low FODMAP and failsafe is pretty much non-existent. Five cashews or 10 g are low FODMAP (conversions based on FODMAP Friendly App 2018), and 10 raw cashews are allowed per day for failsafe. Cashew paste is a perfect to solution to get a nutty flavour with small quantities of nuts. My favourite uses of cashew paste are in stir fry sauces, salad dressings and spread on rice cakes with rice malt syrup as a snack. Watch out for FODMAP stacking.
Hi, how long can this be stored for? Thanks for the site.
Hi! I have kept it for at least a month without any problems, probably closer to two months, but I couldn’t say exactly.
Keeping it in the fridge helps – it goes a lot stiffer and sometimes a bit crumbly, but can still be spread. Once I made a large batch and kept half in the fridge at home and took half away with me for a week out of the fridge, and in temperatures up to 40 deg C. The batch at home was fine, but the other batch smelt a bit weird and I had to throw it out.