Happy Mon, friends! How was your weekend? Tony and I chilled hard – it had been something we had been craving because of our busy schedules with virtually no down time. Now that certainly doesn’t mean our weekend was uneventful (we still acquired things to talk about regarding the home), but we could actually get donuts at Dinkel’s , shop at Paulina’s meat marketplace , make Jamaican Jerk chicken kabobs, walk 20,000 guidelines and clean our house.

Not to mention that we’ve started the process of getting rid of things. Including all the different food ingredients I have sitting in my cupboard.

Speaking of random foods, it isn’t uncommon for me to have multiple nut luggage & jars in my cupboard. Tony enjoys snacking on honey-roasted peanuts & I enjoy making DIY trail mixes for healthful snack options.

Just the other day I looked in my own cupboard and found a package of unopened roasted cashews. Usually the only time we eat cashews is together with lettuce wraps or in curry-based meals. So then I thought: why not make just a little cashew nut butter and whip up energy bites or bake some cookies? I am ridiculously into producing my very own nut butters recently with my brand-new food processor pigs feet origin so this really was an ideal way to use up my cashews.

If you’ve never really had cashew butter, you’re set for the ultimate treat. It’s creamy, rich, slightly-sweet and a wonderful replacement in meals that demand peanut or almond butter. I love making dressings with it as well, then drizzling it over roasted special potatoes or broccoli – seriously so so tasty!

Cashew butter is likely to be making appearance in some more AK formulas, so make your self a jar ASAP after that we are able to bake together. xo!

5.0 from 1 reviews

Prep time:

10 mins

Total period:

10 mins

Ingredients

1 tablespoon coconut oil, plus more if necessary

1/2 teaspoon vanilla extract

1/2 teaspoon ocean salt

Instructions

Combine cashews and coconut essential oil to your meal processor and practice for 5-10 minutes, scraping straight down the sides as necessary. At this point the cashews should begin to clump jointly. Continue to procedure unless you reach the desired consistency. Add salt, vanilla bean seeds, and vanilla and process once again for another minute. If it appears to become clumping jointly, add a teaspoon or two even more of coconut oil.

Transfer to tupperware or mason jar and store at room temp or in fridge. If you store at room temp, simply supply the cashew butter a stir before you use it. Stays much longer in fridge.

If you’d like you should use raw cashews rather than roasted cashews. The flavor won’t be as extreme, but it it’s still delicious. If you do want to roast them, you can place them on the cooking sheet and roast at 350 levels for 7-9 moments.