Cashew Butta 3 Ways

Cashew Butta 3 Ways

I made mini jars of vanilla cashew butta for the goodie bags of a blogger’s supper club I hosted recently and I was so flattered by how much everyone loved them.┬áSo much so, I decided to make it an official recipe and try out some more experimental flavours too. Nut butters require a little patience but are very simple to make so I highly recommend getting going with your favourite nuts, seeds and spices.

 

Ingredients

Vanilla Cashew Butta

  • 500g cashew nuts
  • 2 tbsps tigernut oil (you can sub for coconut / rapeseed / whatever you fancy but it will change the flavour).
  • Generous pinch salt
  • 1 tsp vanilla bean paste

 

Cinnamon and Chia Cashew Butta

  • 500g cashew nuts
  • 2 tbsps tigernut oil (you can sub for coconut / rapeseed / whatever you fancy but it will change the flavour).
  • Generous pinch salt
  • 1 tsp vanilla bean paste
  • 1-2 tsp cinnamon
  • 2 tbsps chia seeds

 

Cacao Cashew Butta

  • 500g cashew nuts
  • 2 tbsps tigernut oil (you can sub for coconut / rapeseed / whatever you fancy but it will change the flavour).
  • Generous pinch salt
  • 1 tsp vanilla bean paste
  • 1 tbsp raw cacao

Method

Preheat the oven to 150 degrees celsius.

Dry roast the cashews for approximately 15 minutes until golden brown – I recommend keeping a watchful eye.

Once cool, add the cashew nuts to a food processor and blitz until they start to break down and form a paste. Add the tingernut oil and continue to blend until it becomes a smoother nut butter.

Add the salt and vanilla bean paste or any of the other ingredients listed and blitz one final time. It does take a while so be patient.

Spoon the cashew butta into a jar to use on toast, porridge or my personal fave straight up with a teaspoon.

Instagram @isarobinson_