Steps to Prepare Ultimate Vickys Creamy Butterscotch Dip, Gluten, Dairy, Egg & Soy-Free

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, vickys creamy butterscotch dip, gluten, dairy, egg & soy-free. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Vickys Creamy Butterscotch Dip, Gluten, Dairy, Egg & Soy-Free is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Vickys Creamy Butterscotch Dip, Gluten, Dairy, Egg & Soy-Free is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook vickys creamy butterscotch dip, gluten, dairy, egg & soy-free using 4 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Vickys Creamy Butterscotch Dip, Gluten, Dairy, Egg & Soy-Free:

1. Make ready 100 grams cashew nuts
2. Make ready 1 tsp lemon juice
3. Get 1 dash rice milk
4. Take 4 tbsp soft brown sugar

Steps to make Vickys Creamy Butterscotch Dip, Gluten, Dairy, Egg & Soy-Free:

1. Soak the cashews in warm water for an hour or two then drain and rinse
2. Put into a blender with the lemon juice and sugar
3. Puree smooth, adding rice milk as required to get the mixture churning. Don't add too much, we want to keep it thick
4. Taste and add more brown sugar as required
5. Serve as a dip for fruits, marshmallows, cookies and breadsticks
6. Makes around 120g or about a cup

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