Experimenting with vegan spreads, flavors and colors I wanted to put something bright and shiny – both in coloring and taste – on our breakfast table.
This raw vegan spread was inspired by the vivid color of the mango fruit, enhanced by some Indian spices.
100g or 0.75 cup almonds, soaked overnight
1 mango, diced in cubes (~300g)
juice of 1 lime
1 teaspoon of ground turmeric
½ teaspoon ground cinnamon
2 tablespoons of coconut oil
a few leaves of fresh cilantro
Just simply toss the ingredients in a food processor, pulse a few times to homogenize things and mix well until fairly smooth. If your food processor is struggling, you can add an extra tablespoon of coconut oil.
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