A simple, no-fuss recipe with a lovely fudgey flavour and consistency. No egg white and no cane sugar! Use to cover cakes and make confectionery. Makes around 330g of Cashew Paste.
Transfer the dry ingredients into a mixing bowl.
Add the wet ingredients.
Gradually mix in the ingredients with a large mixing spoon using a combination of a cutting motion and pressing. The result should be a loose crumbly, yet sticky mix, a little like a biscuit or pastry dough.
Using your hands bring the mixture together into a dough like ball.
The paste is now ready to use. It should be easily manipulated but still hold its shape.
TIP: Triple the quantities to make enough for an 8inch/20cm round or square cake. i.e. 875g round/1kg square. Any leftovers can be formed into decoration or made into sweets!