|Creamy Cashew Butter|
Warm, creamy, nutty goodness, I eat it by the spoonful! and so easy to make. Usually I start with 1 pound roasted unsalted good quality cashews. Spread them on a cookie sheet and into a warm oven for a few minutes until they are just warm, not hot just warm and into the food processor. It took a total of 8 minutes start to creamy finish with my food processor an 11 cup Cuisinart (the timing all depends on the food processor you have). It will be necessary to stop and scrape down the sides every now and then or break up the ball that may develop. I did add a tablespoon of coconut oil about half way through to help it along (add more if you need more) and 1 1/2 teaspoons sea salt at the end. The trick is patience. Just when you think this isn't going to work it starts to get creamy. Keep going until you reach your desired creaminess. It does firm up when refrigerated. No need for mixing.
Cashew Butter Cookies
|Cashew Butter Low Carb Cookies|
Use the Peanut Butter and Jelly Cookies (leaving out the jelly) just replace the peanut butter with room temperature cashew butter or use your favorite peanut butter cookie recipe and change it up with Cashew Butter.