02
Apr

Happy Mon, friends! How was your weekend? Tony and I chilled hard – it had been something we had been craving because of our busy schedules with without any down time. Now that certainly doesn’t mean our weekend was uneventful (we still experienced things to talk about regarding the home), but we were able to get donuts at Dinkel’s , shop at Paulina’s meat market , make Jamaican Jerk poultry kabobs, walk 20,000 techniques and clean our apartment.

In addition we’ve started the process of getting gone things. Including all of the numerous food ingredients I’ve sitting in my cupboard.

Speaking of random food items, it’s not uncommon for me to have multiple nut luggage & jars in my own cupboard. Tony adores snacking on honey-roasted peanuts & I love making DIY trail mixes for healthy snack options.

Just last week I looked in my cupboard and found out a package of unopened roasted cashews. Generally the only time we consume cashews is on top of lettuce wraps or in curry-based meals. So i quickly thought: why not make a little cashew nut butter and whip up energy bites or bake some cookies? I’ve been ridiculously into making my own nut butters lately with my brand-new food processor so this actually was the perfect way to consume my cashews.

If you’ve never really had cashew butter, you’re in for the ultimate treat. It’s creamy, rich, slightly-sweet and a wonderful replacement in meals that demand peanut or almond butter. I really like producing dressings with it as well, after that drizzling it over roasted sweet potatoes or broccoli – significantly so therefore tasty!

Cashew butter is likely to be building appearance in a few more AK recipes, so make your self a jar ASAP then we can bake together. xo!

5.0 from 1 reviews

Prep time:

10 mins

Total period:

10 mins

Ingredients

1 tablespoon coconut essential oil, plus more if necessary

1/2 teaspoon vanilla extract

1/2 teaspoon sea salt

Instructions

Combine cashews and coconut oil to your meal processor and process for 5-10 minutes, scraping down the sides as necessary. At this point the cashews should begin to clump collectively. Continue to procedure until you reach the desired consistency. Add salt, vanilla bean seed products, and vanilla and process again for another minute. If it seems to become clumping together, add a teaspoon or two more of coconut oil.

Transfer to tupperware or mason jar and shop at room heat or in refrigerator. If you shop at room temp, simply give the cashew butter a mix before you utilize it. Stays much longer in fridge.

If you’d like you can use raw cashews rather than roasted cashews. The flavor won’t be as extreme, but it it’s still delicious. Should you choose wish to roast them, it is possible to place them on a cooking sheet and roast at 350 degrees for 7-9 moments.

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