Spiced Cashew Butter

I really like spiced cashew butter. there is the hint of heat but doesn’t over power the senses. The mix of roasted and raw gives a bit of sweet flavour to contrast as well.
Spiced Cashew Butter for blog
Time: 25 minutes with a strong food processor, plus cooling if roasting cashews
Makes: 350g
150g roasted cashews
150g raw cashews
3 tablespoons coconut oil
2 teaspoons cinnamon
1/2 teaspoon black pepper
  1. If you only have raw cashews, roast 150g of them. If they are already roasted, skip to step 5.
  2. Preheat the oven to 180ºC (fan-assisted) / 200ºC.
  3. Lay cashews in a single layer on a baking tray and bake for 8 – 10 minutes. Watch them carefully, they burn quickly.
  4. Let them cool.
  5. Melt the coconut oil and set aside.
  6. Pour the raw and the roasted cashews into a food processor and process until it is starting to catch and turn to butter, scraping down the sides as necessary.
  7. Add the cinnamon and black pepper and continue processing.
  8. Start drizzling in the coconut oil.
  9. Process until the butter is smooth, continuing to scrape down the sides as necessary.
Storage & Shelf life: Store in an airtight container in a cool place. Lasts 3 weeks if well kept.

© Whisked Lemon 2016


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