WWW.FREI-STYLE.COMNut butter - 3 easy recipes
Ingredients
Cashew-Peanut:
- 250 g (9 oz.) peanuts (peeled)
- 100 g (3.5 oz.) cashews
- pinch of sea salt
- 1 tsp vanilla
Cashew:
- 400 g (14 oz.) cashews
- pinch of sea salt
Cashew-chocolate:
- 1/2 of the cashew butter from above (ca. 200 gr. (7 oz.) cashews)
- 3-4 Tbsp raw cacao
- 4 Tbsp maple syrup
- 2 Tbsp coconut oil
Instructions
- 1.Preheat the oven to 180 degrees (356°F), add the nuts to a baking pan and bake for 10-15 minutes (keep an eye on them)
Cashew-Peanut:
- 1.Add the roasted nuts, salt and vanilla to a food processor or high speed blender and mix for a minimum of 10 minutes
- 2.The mixture will form a lump at first, but just keep on mixing and after scrap the sides with a spatula from time to time and keep mixing
- 3.The mixture will get soft and after 10-15 minutes you have a perfectly smooth nut butter
Cashew:
- 1.Add Cashew and salt to the mixer and process as described above
Cashew-chocolate:
- 1.Keep half of the cashew butter in the mixer, add the remaining ingredients and mix again until well combined
Notes
A tip from my kitchen: bring a little patience to the blending – the mixture turns firm and crumbly first, but then the oils release and the butter gets creamy almost by itself. Take short breaks so the blender doesn't overheat. I always roast the nuts briefly, it makes the flavour so much more intense. Stored in the fridge, the nut butter keeps forever, as long as you scoop it out with a clean, dry spoon.
MY NOTES
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