Homemade Crunchy Cashew Butter


We love nut butters in our house.  Thankfully we do not have any allergies to nuts so we have had them all (I think).  Sunflower butter is a great substitution in recipes that call for nut butters for those with nut allergies.  Cashew butter is one of our favorites but it is pricey $$$!  Cashews are not exactly cheap but if you can find a good deal or buy them in bulk it is much cheaper to make your own cashew butter.  It took some trial and error but I think I have perfected the recipe.  All the members in this household are loving it!

Crunchy Cashew Butter -12 Months +
Ingredients:
2 cups raw cashews
2 tbsp coconut oil
2 tsp fresh lemon juice (about 1/4 of one lemon)
1 date (pitted)
1 fig (dried & unsulfered) 
1/4 cup water
pinch nutmeg
pinch garam masala (optional)
pinch sea salt
2 tsp chia seeds (optional)

Using a high powered blender (like a vitamin) or food processor pulse the cashews till you have a chunky powder.  Add in the other ingredients and blend till you get the desired consistency.  I like it a little chunky but the more you blend the smoother it will get.  Store in an airtight container in the fridge.








This recipe is vegan and gluten-free.

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