….the name says it all. Basically everything luscious and wonderful all in one glorious place: a homemade jar of nut butter and very soon your mouth.
Cashews have been my thing lately. Well, truly, they’ve always been up there on my top 5 fav nuts (along with walnut, pecans, pistachios, almonds, peanuts) for snacking and as a flavoring agent, but lately I’ve recently discovered just how ridiculously versatile they are from a culinary prospective. I’m very excited to start using them in new ways ~ ! Unfortunately for me, my pantry/fridge are almond empty and so I couldn’t make several of the things I’ve been itchin’ to try. So I took what I had once again, and created this concoction.
The name makes it sound all fancy-smancy because I used the word “salted” but really this is a pretty basic nut butter. I made cashew butter, and instead of adding vegetable oil for viscosity the way many peanut butter recipes call for, I added coconut oil for smoothness, and for the additional flavor and nutritional boost. I thought vanilla would compliment the *~*tropical*~* flavors nicely, and decided to go with maple syrup for a touch of sweetness instead of sugar, and added salt because I really love a good sea salt. (I’m all about the pink Himalayan, hbu?). All of these flavors together was like a really great group bonding session. Everyone brought out the best in one another, and the result was a mild, smooth, sweet-salty, rich nutty delight, with a coconut after-kick.
Homemade nut butters are fun and truly not very complicated to make. I like them because you can personalize them to your own tastes (I like things crunchy and a little bit salty, and not too sweet) but you can tweak them however you please and see exactly what goes in them (no hydrogenated palm kernel oil for me plz!). All you need is a few basic ingredients, a food processor or blender, and like 10 minutes. 60-80 if you’re highly distractible and have needy dogs and want to take photos for your blog and are having hopeful breakthroughs in what you should do with your life, like I did. Hello friends, I’m crazy.
Anyways, I’d like to warn you: this stuff is addictive. I made it a lil crunchy because that’s my style. If you ask me, when it comes to nut butters once you go crunchy you never go back. This particular nut butt is absolutely magnificent on top of toast and bananas and on toast between bananas and smeared on chunks of chocolate or with pretzels or crackers or straight from the jar on a spoon or on my fingers (let’s be honest). No matter how you consume it, it’s pretty wonderful. It shall take you from the humid tropics of your backyard in Wisconsin or your tiny studio East Village apartment to a warm yet breezy climate controlled beach in the middle of paradise. Get out the drink umbrellas for your smoothies, children, today’s gonna be a good day 8-).
Salted Maple Vanilla Cashew Coconut Butter
Prep Time: 10 minutes
Cook Time: 0 minutes
- 2 cups raw cashews
- 3 tablespoons coconut oil
- 1 teaspoon vanilla
- 1 teaspoon sea salt
- 1 tablespoon maple syrup (optional)
1. Place raw cashews in a food processor or blender. Grind until a fine powder forms.
2. Add coconut oil at room temperature (semi-solid) into the food processor. Continue blending until contents reach a nut-butter consistency. If you want thicker butter, add less coconut oil; if you want it runnier, add more. I stopped the grinding when it was chunky because I like chunky nut butters, but if you like it smooth, keep blendin’ til you get the smooth butter you desire.
3. Add vanilla, sea salt, and maple syrup (optional) into the nut butter and stir gently with a spoon or spatula.
4. Place nut butter into an airtight container or lidded jar and store at room temperature up to a few weeks. You can also put it in fridge but please be aware that it will cause it to harden a little bit (it will soften as it warms again to room temp).
5. Enjoy on anything and everything! #healthyfats #PUFAs #MUFAs #yummys