How to Make the Creamiest Cashew Nut Butter Ever
I love spending time in the kitchen. After years and years of eating processed food, it just feels insanely good to be treating my body to food that I prepare with my own hands and whose ingredients I can actually pronounce.
One the simplest things I prepare every three weeks is cashew nut butter. With its wonderful creaminess and rich spices, this butter is as versatile as any LBD you have in your wardrobe. I use it in my shakes if I run out of my plant based protein powder. I scoop it on dates for an amazing sweet treat and I paste it on bread, drizzle it with apple honey and sliced bananas when my family is coming over for Sunday brunch.
And you can forget about stacking on the pounds, not only are cashews high in anti oxidants they also have a lower fat content than most other nuts, approximately 82% of their fat is unsaturated fatty acids, plus about 66% of this unsaturated fatty acid content are heart-healthy monounsaturated fats, similar to those found in olive oil.
But what makes this nut butter especially easy is that you can make jars and jars of it in about 20 minutes and vary the spices from savoury to sweet.
The only thing to remember is that you need a sturdy out food processor, mine has a wattage of 1500. It’s the only way your cashews will churn into the most amazing nut butter you’ve ever tasted
I hope you are inspired.
Makes One Large Jar
– a baking tray of cashew nuts (about 400g)
* 2 teaspoons of vanilla powder
* 2 teaspoons of nutmeg
* Dash of extract of your choice (vanilla, almond or chocolate)
Pre-heat the oven the 180C, bake for about ten minutes – do not burn then
Cool cashews in a bowl
Place cashews in a food processor with your spices and blend for about ten minutes, until the mix is totally smooth and creamy.