Happy Tuesday Friends! I posted this recipe to IG a few weeks back and knew from the positive response that I had to share it on here as well.
I have always had a major love of nut and seed butters. It all started with peanut butter. Peanut butter + jelly, peanut butter + fluff (remember that marshmallowy goodness?), peanut butter with bananas + apple slices, peanut butter + oreos...even just plain peanut butter straight from the jar! Ok, its obvious I love peanut butter, but this post isn’t about peanut butter, so I should probably move on.
Anyway, after peanut butter came my love for almond butter, then I broadened my horizon with even fancier varieties such as walnut, pecan + pumpkin butters, and shortly after, cashew butter entered into my life.
Cashews are one of my pantry essentials. The possibilities are truly endless when it comes to this kidney shaped nut! Whether roasted with yummy seasonings, left raw and soaked to make an assortment of dairy-free cheeses, or blended up to make this delicious cinnamon cashew butter, cashews are truly hard to beat!
Cinnamon Cashew Butter
4 cups raw cashews
1/2 tsp vanilla, or to taste
1/4 tsp cinnamon, or to taste
a pinch of sea salt, or to taste
1. Place all ingredients into a food processor and blend. Stopping every couple of minutes to scrape down the sides, until desired consistency is reached.
2. Store in an airtight container in the fridge for up to a couple of months!