We love nut butters in our house. Thankfully we do not have any allergies to nuts so we have had them all (I think). Sunflower butter is a great substitution in recipes that call for nut butters for those with nut allergies. Cashew butter is one of our favorites but it is pricey $$$! Cashews are not exactly cheap but if you can find a good deal or buy them in bulk it is much cheaper to make your own cashew butter. It took some trial and error but I think I have perfected the recipe.
Crunchy Cashew Butter
Ingredients:
2 cups raw Cashews
2 tbsp Coconut Oil
2 tsp fresh Lemon Juice (about 1/4 of one lemon)
1 Date (pitted)
1/4 cup Water
pinch Nutmeg
1/8 tsp Cinnamon
pinch Sea Salt
2 tsp chia seeds
Using a high powered blender or food processor pulse the cashews till you have a chunky powder. Add in the other ingredients and blend till you get the desired consistency. It should be a little chunky but the more you blend the smoother it will get. Store in an airtight container in the fridge.
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