Makes approx 1 3/4 cups of all natural, quick and easy, creamy, dreamy, velvety smooth, subtly sweet, perfectly spiced, gloriously golden, healthy, homemade cashew butter.
Ingredients –
- 2 cup of raw cashews
- 1 Tablespoon of vanilla extract
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ginger
- 1/2 teaspoon of salt flakes
- 1/8 teaspoon of ground black pepper – this is important as the chemical compound in the black pepper is what helps and enables the body to absorb all of those incredible nutrients in the turmeric! You can’t taste the pepper, promise.
- 1 teaspoon of maca – for hormone balance
Optional add in’s-
- 2 Tablespoons of hemp seeds – for protein
- 2 scoops of collagen
Method –
1 – Preheat your oven to 175’C (350’F)
2 – Line a large baking sheet with baking/parchment paper (or a non stick silpat mat) then add your cashews making sure they are spread evenly – aka not crowded.
3 – Roast your nuts for 5-7 minutes, until gloriously golden, deliciously fragrant and lightly toasted.
4 – Pour your golden, delicious toasted cashews into the bowl of your food processor or blender, add salt and process until smooth and creamy (or your desired consistency). Initially they would grind down into a powder, give it a minute or two and the oils will extract and it will become deliciously, thick, rich and creamy. You may need to stop and scrape down the sides of the bowl occasionally.
5 – Once you have blended to your desired consistency add the vanilla and remaining spices and process until well combined.
Note – If you prefer a thinner/runnier nut butters feel free to add a drizzle of coconut oil (or even just water) 1 tablespoon at a time to reach desired consistency.
6 – Store in an airtight container in the fridge. It should keep well for up to 2 weeks – but I highly doubt it will last that long!
Recipe By: Emma Swanston, Better with Cake www.betterwithcake.com www.facebook.com/emswanston.betterwithcake/
