There are only a few things in life that got me as excited as this did. It was truly a joyous moment.
Trust me, I had tried several times before.
If you've been following me since the beginning, you'll even know I once posted a recipe for cinnamon almond butter. Trust me - it was NOT cinnamon almond butter. If I had to call it something, I'd say it was a "gritty almond spread that was seized up with the addition of milk and honey with a dash of cinnamon"... Pleasant, right? Not. I have no idea what it was or why I thought it was recipe-worthy. Don't worry, the recipe post is long gone.
This stuff, on the other hand, is liquid crack. I could (and do!) eat it by the spoonful. It tastes amazing, is packed full of healthy fats and is devoid of any nasty additives. The natural sweetness of the cashews pairs so well with the slight bitterness of the walnuts and the sea salt just takes everything to the next level.
I've been loving eating it with a sliced banana or apple, dolloping it on top of oatmeal, slathering it onto chocolate and well, straight up spooning it out of the jar (as I said above...).
If you're a nut butter fiend like me, I really don't know what you're waiting for.
Ingredients
1 1⁄3 cups raw unsalted cashews - broken ones or pieces work perfectly!
½ cup raw walnut halves - same goes for the walnuts
pinch of sea salt
1 tsp or tbsp of melted coconut oil (optional and probably unnecessary, but do use if your butter isn't coming together)
+ a bit of patience and faith
Instructions
While it is not necessary to toast the nuts, I felt it really enhanced their flavour and allowed for a quicker transition to a smooth butter. Turn on your oven to 160°C and place the nuts on a tray in the oven. Toast the nuts for around 10 minutes, or until golden brown, watching carefully as nuts can burn quickly. Remove from the oven and let them cool for 10 minutes, or until just slightly warm.
Once cooled, pour the toasted nuts into a blender or food processor. Process/blend on high in two- to three-minute intervals. The nuts will go from whole to smaller bits to a flour to a sticky blob and finally into a butter. Be. Patient. It will happen. Just trust the process. For the first several minutes, you'll be very sceptical, but just wait it out.
Two important points:
Once the nut butter reaches an almost smooth butter, like in the picture above, it's time to add the salt. Add it, then process for a minute or two further if you want it pretty much perfectly smooth. And ta-da - there you have it. The most incredible nut butter ever.
Because it is homemade and free of additives, I would be sure to store this in an airtight jar or container in the fridge to prevent it from going rancid. It should last for up to a month, but who are you kidding... It'll be gone well before that. Enjoy!
Trust me, I had tried several times before.
If you've been following me since the beginning, you'll even know I once posted a recipe for cinnamon almond butter. Trust me - it was NOT cinnamon almond butter. If I had to call it something, I'd say it was a "gritty almond spread that was seized up with the addition of milk and honey with a dash of cinnamon"... Pleasant, right? Not. I have no idea what it was or why I thought it was recipe-worthy. Don't worry, the recipe post is long gone.
I've been loving eating it with a sliced banana or apple, dolloping it on top of oatmeal, slathering it onto chocolate and well, straight up spooning it out of the jar (as I said above...).
If you're a nut butter fiend like me, I really don't know what you're waiting for.
Ingredients
1 1⁄3 cups raw unsalted cashews - broken ones or pieces work perfectly!
½ cup raw walnut halves - same goes for the walnuts
pinch of sea salt
1 tsp or tbsp of melted coconut oil (optional and probably unnecessary, but do use if your butter isn't coming together)
+ a bit of patience and faith
Instructions
While it is not necessary to toast the nuts, I felt it really enhanced their flavour and allowed for a quicker transition to a smooth butter. Turn on your oven to 160°C and place the nuts on a tray in the oven. Toast the nuts for around 10 minutes, or until golden brown, watching carefully as nuts can burn quickly. Remove from the oven and let them cool for 10 minutes, or until just slightly warm.
Once cooled, pour the toasted nuts into a blender or food processor. Process/blend on high in two- to three-minute intervals. The nuts will go from whole to smaller bits to a flour to a sticky blob and finally into a butter. Be. Patient. It will happen. Just trust the process. For the first several minutes, you'll be very sceptical, but just wait it out.
Two important points:
- Be sure to give your blender/processor a break every few minutes to avoid it from overheating.
- If it's really not coming together after 10-12 minutes of processing time, then go ahead and add the tsp or tbsp of coconut oil - just a touch of liquid will help. Don't get tempted to add any water-based liquid like milk or the like, as this and the fats in the nuts will further separate the nut butter!
Once the nut butter reaches an almost smooth butter, like in the picture above, it's time to add the salt. Add it, then process for a minute or two further if you want it pretty much perfectly smooth. And ta-da - there you have it. The most incredible nut butter ever.
Because it is homemade and free of additives, I would be sure to store this in an airtight jar or container in the fridge to prevent it from going rancid. It should last for up to a month, but who are you kidding... It'll be gone well before that. Enjoy!
