Cake Batter Cashew Butter
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
3 cup raw cashews 1/4-1/3t fine grain sea salt (if using salted nuts, omit the salt)1/2Tbsp. vanilla extract1/2tsp. almond extract1Tbsp. sucanat (brown sugar may work)1 1/4 Tbsp. sprinkles
Preheat your oven to 250*.
Roast cashews on a pan for about 30min, turning 1-2x until lightly golden brown.
Let cool 5-10min and pour into your food processor.
Turn on + let process until butter smooth. You will need to scrape down the bowl numerous times before it butterizes. It takes about 8-12min to smooth out.
Once smooth, add in salt, vanilla, almond, and sucanat.
Process again until smooth, scraping the bowl as necessary. ~2-4min.
Empty into a bowl and place in the fridge for 15-30min, until room temp or slightly cool.
Stir in sprinkles + pour into a jar.
*If you’re at the 12min mark and nothing is happening, add in 1/2T at a time of tasteless oil.
*I use a Cuisinart 16c food processor. If you’re using a 7c, you may want to decrease the amount of nuts from 3c to 1-1.5c.
*I store my nut butter in our pantry for 1-2 weeks. If I don’t use it up by then, I’ll move it to the fridge. I’m sure food safety protocol would say to store them in the fridge from day one, but I’ve never had a problem. If I make a nut butter with flax however, it’s always kept in the fridge.
Makes 1 3/4 cups
Serving Size: 28 1 tbsp. servings
Number of Servings: 28
Recipe submitted by SparkPeople user SHELBSYD.
Roast cashews on a pan for about 30min, turning 1-2x until lightly golden brown.
Let cool 5-10min and pour into your food processor.
Turn on + let process until butter smooth. You will need to scrape down the bowl numerous times before it butterizes. It takes about 8-12min to smooth out.
Once smooth, add in salt, vanilla, almond, and sucanat.
Process again until smooth, scraping the bowl as necessary. ~2-4min.
Empty into a bowl and place in the fridge for 15-30min, until room temp or slightly cool.
Stir in sprinkles + pour into a jar.
*If you’re at the 12min mark and nothing is happening, add in 1/2T at a time of tasteless oil.
*I use a Cuisinart 16c food processor. If you’re using a 7c, you may want to decrease the amount of nuts from 3c to 1-1.5c.
*I store my nut butter in our pantry for 1-2 weeks. If I don’t use it up by then, I’ll move it to the fridge. I’m sure food safety protocol would say to store them in the fridge from day one, but I’ve never had a problem. If I make a nut butter with flax however, it’s always kept in the fridge.
Makes 1 3/4 cups
Serving Size: 28 1 tbsp. servings
Number of Servings: 28
Recipe submitted by SparkPeople user SHELBSYD.
Nutritional Info Amount Per Serving
- Calories: 73.7
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 47.2 mg
- Total Carbs: 4.3 g
- Dietary Fiber: 0.4 g
- Protein: 2.1 g
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