1 C cornmeal mush (1 C boiling water + 1/3 C fine cornmeal—boil on low heat, stirring occasionally until cooked)
¾ t sea salt
¼ C water
1/3 C coconut milk
½ C cashews (rinsed)
1 t butter flavoring
Place all ingredients into blender and blend well, until smooth and creamy.
Place in container and cool.
Keeps 6-7 days in refrigerator.