Put any type of nut into a blender, process until a paste forms and you have pure nut butter that doesn’t need any extra ingredients. If you like a sweeter tasting nut butter or flavour then this recipe is easy for you to change to your preferred taste.
A simple recipe that’s high in protein. Although, cashews which I use in this recipe are one of the lowest-fiber nuts, they are packed with vitamins, minerals and antioxidants. These include vitamins E, K, and B6, along with minerals such as copper, phosphorus, zinc, magnesium, iron, and selenium, all of which are important for maintaining good bodily function.
Why I chose cashews for nut butter:
- soft and easy to soak and blend
- high in protein
- naturally cholesterol free
- helps reduce blood pressure
- helps form blood cells
- prevents against diabetes
- protects against cataracts
- contains good fat
- helps fight cardiovascular disease
- and helps fight cancer
- helps maintain weight
- more bland in flavour than other nuts so easier to add flavours
Ingredients:
Cook time: 45 minutes
- 1 1/2 cups natural cashews
- 2 tbl cocao (or cocoa for sweeter taste, however has added sugar)
- 8 tbl almond milk
- 4 tsp organic sweetener powder
- 3 tbl maple syrup (can use sugar free)
Method:
Soak cashews in hot boiled water for 30 mins. (You do not need to change the water over).
Add cashews to blender with 2 tablespoons of almond milk.
Process. Once mixture becomes thick in blender add another 2 tablespoons of milk and blend again. Repeat this process with the remaining milk. Throughout the blending process you will need to use a spoon to scrape the sides of the blender to ensure all cashews are being blended properly. (Good idea to turn the power off to do this!)
Mixture will become a creamy smooth consistency.
Add 1/2 the cocao and blend in. Add the remaining cocao and blend in.
Repeat this same process for the powder sweetener and maple syrup.
Taste test and adjust to your liking. You may want to add more chocolate flavour or you may want to add more sweetener. If you want more of a caramel edge add more maple syrup.
Once your nut butter is made, store it in an air tight jar. Refrigerate to set thick like paste. I prefer to store mine in the fridge.
