It’s seriously so easy; and once you start, you can’t stop!
Almond butter, macadamia nut butter, Brazil nut butter, cashew butter… they’re little jars of addictive spreadables.
Why Make Your Own Nut Butter?
Buying pre-made nut butters can quickly drain your bank account. They aren’t cheap.
To make your own doesn’t involve much time or effort.
The beautiful thing about making your own nut butter is the freedom you have to play around with flavors — like this lemon-vanilla cashew butter.
It makes a delicious sweet treat for topping muffins, cupcakes, and toast. The combination of lemon and vanilla will make your taste buds melt. There is something about it that I just swoon over.
It is important to use soaked nuts for maximum nutrition and digestibility. (Learn how to soak nuts.) Rather than taking the next step to dehydrate them, you can use the soaked nuts to make nut milk or nut butter. This also helps to make them blend easier, yielding a nice, creamy texture.
Make sure the cashews are submerged in water. Add more if needed.
Soak the cashews overnight with a cheesecloth or paper towel over top to keep any critters out.
Once they've soaked for 8 to 12 hours, strain and rinse through a colander.
Lemon-Vanilla Cashew Butter:
In a blender or food processer, add the soaked cashew nuts, lemon zest, lemon juice, honey, and vanilla.
Blitz on high until all ingredients are nicely combined and smooth. Depending on the quality of your blender or food processer with depend on the smoothness of your cashew nut butter. Scrap down the sides as you go to maintain a smooth consistency.
Store in an airtight container in the fridge for up to 5 days.
These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease. Our products are packaged/processed in a facility that also processes tree nuts (never peanuts) and other allergens.