I’m obsessed with nut butter, more so peanut butter over all the other options. I dabble in a little almond and cashew, the latter of which is ridiculously hard to come by these days, and when you do, it tends to be over roasted, and a little bitter Definitely not worth the euros associated!
It’s been FOREVER since I made my own nut butter. I used to always make hazelnut, and sometimes pecan when I was feeling flush. Both are possibly the easiest to make it terms of the time it takes for them to blend to a super duper drippy, almost true liquid consistency.
Cashew can be a little trickier, in my experience, to achieve a creamy, drippy, consistency. Adding just a little oil makes a whole heap of difference, and the end result is just beeeeautiful. It also just requires a little more time, blending past when you think it’s ready, and so worth it for the end result.
Cashews have such a delicious natural sweetness, almost with an undertone of vanilla.
I loaded this one up with some sunflower seeds, hemp seeds and chia seeds for a little texture and all the nutritional lovely goodness that these powerful protein rich seeds have to offer.
Recipe created for Linwoods Health Foods!
Preheat your oven to 180C (350F). Place cashews on a baking tray and roast for 10 minutes, tossing half way through. Allow to cool on the tray for five minutes before transferring to your food processor. Blend for 10 -15 minutes, periodically scraping down the sides when necessary, until it starts to look like a nut butter! When it does, add in the oil and salt and blend for a further 4 -5 minutes until drippy and smooth. Add hemp seeds, chia seeds and sunflower seeds to the food processor. Pulse a few times to incorporate. Transfer nut butter to a clean jar with a lid or a glass tub with a lid that you can seal tight. Store in the sealed container for up to one month out of direct sunlight.
Seedy Hemp Cashew Butter
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