Sakura Spread

Soak the raw cashews in rose water overnight, ensuring they are completely submerged. This will impart a subtle rose flavor to the cashews.

Drain the cashews and rinse them thoroughly to remove excess rose water.

In a high-speed blender, combine the soaked cashews with 1/2 cup of filtered water. Blend until smooth, adding more water if necessary to achieve a creamy consistency.

Add the Sakura powder and beetroot powder to the blender. Mix until you achieve a vivid pink color and the powders are well incorporated.

Blend in the Sakura essence, distributing it evenly throughout the mixture for a floral flavor.

Sweeten the spread by adding maple powdered sugar and blend until smooth.

Incorporate the fine sea salt and the zest of the yuzu fruits, pulsing the blender a few times to mix them in.

For an intensified rose aroma, add 2 tablespoons of rose water into the mixture and blend. Taste and add more if a stronger rose flavor is desired.

Transfer the spread to a bowl. It can be served immediately or refrigerated for a few hours to allow the flavors to meld, which is especially beneficial for the rose notes.

Serve this creamy, floral spread on warm spelt toast, crackers, or as a unique frosting for cakes and cupcakes. Adjust the beetroot powder to your color preference; it can deepen the pink hue without significantly altering the taste. Enjoy your creation as a centerpiece of a special meal or as a luxurious everyday treat.