Cashew butter is the perfect melting ingredient for a vegan, gluten-free or nut-free diet.
The flavour is nutty and buttery with just the right amount of cashew flavour.
Here’s how to make it at home.
Cashew butter Recipe: 1/2 cup almond milk, softened 1/4 cup cashew, soaked 1 tsp pure vanilla extract 1/8 tsp salt 1/3 cup vegan margarine, melted 2 cups cashews, washed, rinsed and dried 1/5 cup water1 tsp cashew extract (optional) 1 cup cashews finely chopped (optional, you can also add cashew milk to the butter)1 tsp pure maple syrup1 tsp sea salt1/2 tsp ground cloves1/4 tsp ground cinnamon1/8 cup casn-free (salt-free) coconut oil (optional to thicken)Method: Combine almond milk with cashews and vanilla extract.
Add salt and cinnamon.
Mix until creamy.
Add maple syrup and sea salt.
Blend in coconut oil until it forms a smooth, smooth paste.
Chill in fridge for 2 hours.
To make the cashew and cashew liquid, add to a blender with cashew mixture and pure maple syrups.
Blend until smooth.
Add coconut oil and cashews mixture and blend again until the cashews are blended together.
Add the caschets and casmilks to a saucepan and simmer on low heat for 30 minutes.
Add more cashew mix if desired.
Serve with whipped coconut cream or whipped cashew cream.
Note: You can also use a blender or food processor to make the butter.
You will need to add some cashew puree to this mixture.
If you don’t have a food processor, you could use a hand blender.
You could also use the back of a spoon to mix the cashets.