(You can also microwave for 20-30 seconds.)įeast your eyes on these, or just jump to the recipe: ![]() It can again be made nice and creamy by allowing it come to room temp for a few minutes before spreading. It will keep well for about two to three weeks (or more, I've found). Store in the fridge: Because this cashew butter has no stabilizers or preservatives, it's recommended that it be stored in the refrigerator in a covered container.Once it cools a bit, it will slightly thicken. Creamy and a bit “loose” at first: When freshly blended, you may notice that the cashew butter is a touch on the loose side but this is because it gets quite warm while processing and it brings the oils to the surface.(If you want to use honey or maple syrup, you can, just be prepared to continue to process it longer after it is added (because the cashew butter will seize up and you will have to re-blend until creamy). I have found that the brown sugar beautifully and effortlessly blends into the cashew butter without ruining its creamy consistency. Honey and maple syrup can also be used but believe it or not, because they have more liquid, they actually tend to “seize up” the nut butters. I like to use brown sugar in mine for a warmer, more caramel-like note but you can use regular granulated, or even maple sugar. The sweetening: I've noticed that granulated sweeteners work best for homemade nut butters.Spice is nice: Feel free to add in a sprinkle of cinnamon or pumpkin pie spice, perhaps even turmeric or a more savory spice to the recipe when the salt would be added.Worth its salt: If you are restricting your salt intake, you may certainly leave it out of the recipe but adding a small amount of salt will bring a lot more flavor to this cashew butter, as it will be quite bland if left out.Raw, unsalted cashews: I like to control how much salt goes into the cashew butter, and I also like to roast the cashews myself for more a freshly roasted flavor so I recommend raw, unsalted cashews for this recipe.I spoon the cashew butter into a covered container, and keep it in the fridge.Finally, I add in a touch of brown sugar for sweetness and process that in to blend.(It takes about 10-20 minutes, with breaks.) ![]() At this point the mixture begins to get its creamy texture. I continue to process, periodically turning my food processor off to allow it rest and to scrape down the sides, until the cashews finally begin releasing their oils.Then, I add my roasted and cooled cashews to my food processor, along with some salt and coconut oil, and process for a few minutes, or until the cashews crumble and begin to break down.I begin by roasting my raw cashews at 350° for about 12 minutes, and allowing them to cool when done.So I like to use raw, unsalted cashews and roast them myself, then add in a touch of salt and a sweetener during the blending process. Having my own homemade cashew butter recipe gives me the ability to control the flavor and salt level. You can make cashew butter and jelly sandwiches for lunch for yourself or your kids as a twist on the traditional “PB & J". I love the flavor of nuts and nut butters, so I thought it would be fun to get into my kitchen to whip up my own cashew butter recipe, one flavored to my liking and loaded with lots of healthy fats, vitamins and minerals.Ĭashew butter is one of those healthy homemade treats that is great by the spoonful, spread on toast (with some cherry preserves, please!), or mixed into a smoothie for extra protein and texture.Īnd since cashews are an amazing source of healthy fat (they're actually slightly lower in fat than other nuts)-vitamin E, K and B6, plus copper, zinc, magnesium, iron, phosphorus and selenium-they're the perfect nut to make homemade nut butter out of.Ĭashew butter is also a fantastic (and delicious!) substitute for peanut butter when it comes to sandwiches. Or, maybe I'll scoop up a heaping teaspoon of peanut butter and enjoy that with the accompaniment of a bit of good dark chocolate for dipping. ![]() Many times when I'm craving something crunchy, I'll pour myself a little ramekin of mixed nuts-almonds, pistachios and roasted cashews-to munch on. This creamy homemade version with its wonderfully nutty, roasted flavor is perfect for spreading on toast, or adding to a smoothie for a kick of extra protein! Preparing cashew butter from scratch is the healthiest way to enjoy it.
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