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Nasturtium Cream Cheese Spread

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Edible flowers have always fascinated me but due to being naive to what is edible and what is not,  I have always steered clear of using them.  So, I finally decided to educate myself and do some research.  If you are interesting in viewing a quick reference for Edible Flowers,  click here.

I stumbled upon a blog site called cafenilson.com and they had a recipe for Nasturtium Butter.  So, I converted the recipe to raw. Nasturtium Blossoms have a sweet, spicy flavor similar to watercress.


  • 2 cups raw cashews, soaked min. 2 hours
  • 3 Tbsp cold pressed, extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1/2 tsp sea salt
  • 20 naturtium blooms, chopped finely
  • 2 Tbsp chopped chives
  • salt and pepper to taste


  1. Combine all ingredients in a food processor and blend into a smooth cream.
  2. Add just a few tablespoons of water at first, and add an additional tablespoon at a time as you blend until you reach the consistency that you’re aiming for.
  3. Chill in the refrigerator until ready to use.

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