- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 89.3
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 2.5 mg
- Total Carbs: 4.9 g
- Dietary Fiber: 0.5 g
- Protein: 2.5 g
MAKEOVER: Cake Batter Cashew Butter (by SHELBSYD)Submitted by: SHELBSYD
View the original recipe for Cake Batter Cashew Butter
IntroductionHappy Birthday to me! No, not really but who could resist to make birthday cashew butter? You so have to try this, you'll love it!! Happy Birthday to me! No, not really but who could resist to make birthday cashew butter? You so have to try this, you'll love it!!
2 cup raw cashews
1/4 sea salt (if using salted nuts, omit the salt)
1 tsp. vanilla extract
1/4 tsp. almond extract
2 tsp. turbinado sugar or brown sugar
2 tsp. sprinkles
Roast cashews on a pan for about 30 minutes, turning 1/2 way through until lightly golden brown.
Let cool 5-10 minutes and place into your food processor.
Process until butter smooth. You will need to scrape down the bowl a few times until it is creamy smooth
Once smooth, add in salt, vanilla extract, almond extract and sugar
Process again until smooth, scraping the bowl as necessary.
Place in a cashew butter in a bowl, until room temperature. Than stir in sprinkles. Place a sealed cover over bowl.
I personally store my nut butter in the cupboard for 1-2 weeks. If I donít use it up by then (ha ha), Iíll move it to the fridge.
Serving Size:†16 1 tbsp. servings