Cashew Butter and Banana Sandwiches Recipe

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Cashew Butter and Banana Sandwiches

From Dorothy McNett's recipes at A perfect appetizer finger food. It pairs nicely with a bubbly wine, as well as a crispy Sav blanc, etc....

2 cups cashews
1/4 to 1/3 cup almond milk, half and half, or soy milk as desired
pinch of sea salt, depends on the cashews if they were salted or not
dash of cayenne or dried red pepper
rye bread, thinly sliced
baby spinach or lettuce leaves

If cashews are raw, add a little butter or oil and microwave on high for 2 minutes. Stir. Microwave another 1-2 minutes until they are just beginning to toast but not to burn. Allow to cool. If using salted roasted cashews, it is not necessary to toast them. In processor with steel chopping blade in place, whirl the cashews to make a butter like consistency. Add just enough of the preferred milk to make a spreadable mixture. Whirl in salt and red pepper. Spread mixture on two slices of bread, slice bananas over the cashew butter and top with a lettuce leaf. Cut into half diagonally to make finger food size bites.

Recipe created 2004-07-12.

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