– A step-by-step guide to silky smooth creamy almond cashew butter –
I have tried sooooo many almond butter recipes over the years and I was never full satisfied with any of them. They always seemed to clump-up funny or take two hours to make. One day, I decided to fool around in the kitchen and try out my own version and it turned out really well. By adding some cashews and coconut oil I found the consistency was exactly what I wanted and it only took me 20 minutes to make! Follow the steps below to try it out:
Step One: Preheat your oven to 400 degrees F. Add 1 cup of raw almonds and 1 cup of raw cashews to a baking sheet. Place the baking sheet into the oven for about 3-5 minutes. Warming the nut oils will increase the speed of this process substantially.
Step Two: Add your warm nuts to a food processor. Begin blending them on high.
Step Three: Add two tablespoons of melted coconut oil. You may also add 1/4 a Tsp of Salt if you desire.
Step Four: After the nuts having been blending for about three minutes, you will start to notice a build up of crumbs on the sides of the food processor. STOP your food process and push the sides down with a spatula or wooden spoon. DO NOT ever put any metal, rubber or plastic spoon in the processor while it is on… This is not only dangerous for you, but could also result in little rubber or wooden bits in your butter (gross)!
^At around five to six minutes, your crumbled nuts will begin to clump. Continue to stop the food processor, push down the built up crumbs on the sides and begin the machine again. You will probably need to do this about three or four times.
Step Five: Once your nuts begin to look pretty smooth (around 7-10 minutes), continue to blend for another 2 minutes. This will make for a extremely smooth and creamy consistency.
^You can tell the nut butter is done, when it is smooth and quite runny.
Step Six: Once your butter is completely creamed to your liking, pour the batter into a mason jar or sealed container to store in the fridge for up to a couple months.
Ways to enjoy your nut butter:
- On toast
- In a smoothie or shake
- With cut up celery or apples
- With oatmeal or porridge
- On top a Loaded Baked Sweet Potato.
The four reasons I like to make my own butter versus buying it are very simple. One, it is usually cheaper. Two, you save the earth from plastic store-bought containers. Three, you know 100% of what goes in to it. And four, I think it tastes better!
There are so many health benefits in this cashew almond butter versus peanut butter. I think what really draws me in, is the Vitamin B and Niacin in the cashews. Both these elements are great for those that suffer with mood disorders including: anxiety, depression or mania. Another big seller of this butter is the high fibre, protein and good omega-3-fatty acids in the almonds. Feel free to double up on this recipe. I would but I have a very small food processor.