3-Ingredient creamy nut butter made with cashews and almonds.
Why hello there, creamy cashew almond butter that I could eat by the spoonfuls! Almond butter only gets better when you add lightly toasted cashews into the mix. The result is extra thick and creamy nut butter that makes a satisfying snack. Spread it on fruit, toss it in a smoothie, spread it on a toasted flourless waffle… eat a spoonful straight from the jar.
If you’re patient with grinding up the cashews and almonds, you’ll get a smooth, thick and creamy nut butter. But, if you’re having trouble getting it to process completely, or if it’s too thick, you can add 1-3 teaspoons of coconut oil during the blending process. I use my Vitamix with the tamper tool, and don’t need any oil to get a smooth consistency after about 3-5 minutes. Just be sure that the nuts are completely cool before you grind them up to avoid over heating your machine.
Homemade nut butter is super easy to make with a food processor or high speed blender, and it will save your wallet some extra cash. $14 for a good-quality jar of cashew or almond butter?! The price tag turns me away Every. Single. Time. You can make a jar of organic, sugar-free, oil-free cashew almond butter at home for about half the price!
- 1.5 Cups cashews
- 1 Cup almonds
- Pinch of sea salt
- Optional: 1-3 teaspoons coconut oil
- Heat oven to 325 degrees.
- Spread the cashews and almonds on a lined baking sheet and sprinkle with a dash of salt. Lightly toast the nuts in the oven for 10-12 minutes, stirring once halfway through.
- Let them cool completely after you take them out of the oven.
- Process the cashews and almonds in a high-speed blender or food processor until a smooth nut butter forms. It will take a few minutes until its smooth- patience is key!
- If it's too thick, you can add 1 teaspoon of coconut oil at a time to help it process more quickly and easily.
- Use how you would any nut butter. My favorite is spread on fruit or in a smoothie!
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