At my home, we love nut butters. But a lot of the ones at our local stores are super-processed and sugary. If you have a nut allergy, you can’t make this cashew butter, but I’m sure you could use it with sunflower seeds!
We often make double, even triple batches to keep up with our breakfast demands (try a big spoonful of this in your oatmeal. OH MY GOSH, SO GOOD!!!!). Within literally ONE day, a whole jar had been eaten by my
beastly brothers dear family. This recipe is based off the one from Run Fast, Cook Fast, Eat Slow, but mine is slightly altered from the one in the book.
Spiced Cashew Butter
Tools You’ll Need
- Food Processor (we have a Cuisinart. I originally did this in our Vitamix, but it gummed up the blade and it stopped moving until I took the cashew butter out)
- 3 cups cashews
- 3 tbsp granulated sugar
- 2 tbsp coconut oil
- 1 ½ tsp cinnamon
- 1 tsp ground ginger
- 1 tsp vanilla
- ⅛ tsp cardamom
- ⅛ tsp cloves
- ⅛ tsp nutmeg
- Pinch of salt
- Start with toasting your cashews. Heat a pan over medium high and STIR CONSTANTLY! Nuts can burn really easily if you’re not careful, so you have to be watching them the whole time!
- Blend all the ingredients together until it’s the consistency you want it. The longer you blend it, the better! By the end of the blending, it should be as easy to spread as any regular nut butter. There are a couple of stages in the blending of it. First, it’ll still look crumbly. Keep blending it, and it’ll form a large ball. Blend it longer after that and it’ll be super soft and easy to spread! The whole process should only take a few minutes.
- Put it into a jar, and you’re done! This cashew butter is easiest to spread at room temperature, but can keep up to 3 months in the fridge and 1 month room temp.
I hope you enjoy this recipe!