Cashew Butter

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This is a delicious and healthy spread. You can use it as you would a hummus—spread it on a sandwich, crackers, or on your toast in the morning. It's very mild, slightly sweet, and completely delicious.


2 cups of dry, roasted (unsalted) cashews
(1 cup water)
3 tablespoons of olive oil
3 tablespoons of water
1 tablespoon of honey
ground salt and pepper to taste


1. Soak the cashews in the one cup of water for 2-3 hours.

"Soaking nuts overnight activates the dormant enzymes, which are highly beneficial for digestion, energy, and nutrition. When you soak grains and legumes, the enzymes and its nutrients (vitamins, minerals, proteins, and essential fatty acids) multiplies exponentially. It’s the same thing when soaking nuts and seeds. There’s so much power and energy when they enter our body. Those hard-to-digest fats in nuts and seeds are converted into fatty acids when you soak them." This nutritional information comes directly from a great food blog: http://www.sense-serendipity.com/2009/09/creamy-homemade-nut-milk.html


2. Drain the cashews. Add cashews, olive oil, honey, and water, one tablespoon at a time (you may need to adjust the water depending on how creamy/thick you would like the cashew butter).


3. Process it until creamy. I let the food processor run while I add the salt and pepper. A minute or two.


This mixture will make about 1-2 cups and will keep for several days in an airtight container in the refrigerator.


Enjoy!

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