October 25, 2013

Cake Batter Cashew Butter

I'd never eaten cashew butter, but that didn't deter me from making this Edible Perspective recipe. I'm glad I bought two bags of cashews for the project since I will definitely be making another batch. This tastes like cake batter, not completely, but enough to make it feel indulgent when you're licking the spoon. If you've never tried cashew butter, this is a great place to start.

Cake Batter Cashew Butter
2 cups raw cashews
1/4 tsp. fine grain sea salt
1/2 Tbsp. vanilla
1/2 tsp. almond extract
1Tbsp. raw sugar
2 Tbsp. nonpareils (the sprinkles that are shaped like tiny balls)

Preheat your oven to 250°F. Roast cashews on a pan for about 30 minutes, turning once or twice, until lightly golden brown. Let cool about 5 minutes, and pour into your food processor.

Process until the butter is smooth, scraping down the bowl a few times. It should be smooth within 8 to 12 minutes. Once it is smooth, add salt, vanilla, almond extract and sugar. Process again until smooth, about 2 to 4 minutes.

Let nut butter chill until it is room temperature before stirring in nonpareils. Store in refrigerator for longer storage, although it spreads best at room temperature. Makes slightly more than a half pint.

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