Cashew Butter
- Snack
Ingredients
- 4 cups raw cashews
- 2 tsp extra virgin coconut oil
- 1/4 tsp fine sea salt, plus more to taste
- 1/4-1/2 tsp ground cinnamon (optional)
- 1/4-1/2 tsp vanilla extract (optional)
- Honey or maple syrup (optional)
Instructions
- Preheat the oven to 325F and spread the raw cashews evenly on a medium baking sheet. Toast for 10-15 minutes, until lightly golden, then let cool on the pan for 10 minutes.
- Place the slightly cooled cashews in a food processor and process for about 10 minutes, scraping down the sides periodically. Once creamy, with the motor running, add the coconut oil and process for another 5 minutes, or until the desired consistency.
- Add the salt, cinnamon, and vanilla, and process for 10-20 seconds, then taste and adjust. To sweeten, add a teaspoon or more of honey or maple syrup and process another 5-10 seconds until incorporated.
- Store in a sealed container, like a mason jar, for a few weeks -- it will last longer refrigerated.
Note
Whole nuts and nut butters can be a choking or allergy risk for young toddlers -- check with a pediatrician before serving.