People Finder
Vanilla Bean and Sea Salt Cashew Butter
Karina Arnold spreads her Vanilla Bean and Sea Salt Cashew Butter on a piece of warm toast. She says this combination pairs well with a cup of white tea. (Photo: Karina Arnold)
After learning to make her own oat and almond milk with friends in Argentina, Karina Arnold tried a similar process to make this cashew butter. She used this link for a flavor guide.
16 oz. unsalted, roasted cashews (optional: can roast your own cashews at 350 degrees for 8 minutes)
1 Tbsp. coconut oil (can add more for creamier consistency)
½ tsp. vanilla extract
Seeds from 1 vanilla bean
½ tsp. sea salt
Add cashews and coconut oil to food processor and process for 5-10 minutes, pausing to scrape sides if necessary. Note: if using a regular blender instead, the mix will get hot, thus slightly affecting the flavor. Pause and let cool between pulses. Cashews should start to clump together. Continue blending for desired consistency. Then add salt, vanilla bean seeds, vanilla and process for another minute. If butter continues to clump, add more coconut oil. Transfer to Tupperware or glass jar and store at room temperature or in the fridge. Note: If storing at room temperature, give a stir before use. For longer preservation, store in fridge.
Click here for a printer-friendly version of this recipeTo leave a comment, please log in or create an account with The Buzz Magazines, Disqus, Facebook, or Twitter. Or you may post as a guest.
