We love peanut butter at home but it can get pretty boring after a while. We used to buy the commercial stuff from the store and even though some brands are pretty good, there is nothing like fresh, all natural peanut butter. You can make it at home or buy it at your local natural foods grocery store.
I wanted to give PB&J sandwiches a little twist and decided to try making cashew butter. At first I was a little hesitant about it because cashews don’t have the same amount of natural oils as peanuts but then I thought that a little help never hurts and used melted organic coconut oil for flavor and olive oil for extra creaminess. Also, just to improve the flavor of the end product I used a little cinnamon and a little salt.
The result really surprised me. I never thought all those different flavors would mingle so well together. Roasted cashews go really well with cinnamon and the same goes for the subtle flavor of coconut and cinnamon.
One thing you have to keep in mind is that since you are not using any preservatives, the shelf life of cashew butter is about two to three weeks but believe me, it is so good that it won’t last that long!
- 400 g Roasted Unsalted Cashews
- 2 tablespoons Honey
- 1 teaspoon Cinnamon
- ¼ teaspoon Kosher Salt
- 2 tablespoons Coconut Oil
- 1 tablespoon Olive Oil
- Process cashews in a food processor for about two minutes or until finely ground.
- Add honey, cinnamon and salt and pulse to combine
- With the food processor running add slowly the coconut and olive oils and blend to desired consistency
