Cashew Nut Butter

Prep. Time: 10 min
Make Time: 6 min
Makes: 220g

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INGREDIENTS

• 270g (2 cups) Unsalted Cashews

• 15g (1 Tbsp) Cold Pressed Macadamia Nut Oil or Olive Oil

• Pinch of fine Sea Salt (optional)

DIRECTIONS

1.       Line a baking tray with baking paper. Spread the cashews evenly onto the tray.

2.       Bake in the oven at 180˚C for 10 MIN.

3.       Allow to cool for 5 MIN.

Traditional
Place the cooled roasted cashews into a food processor and blend until the nut crumbs turn into a paste. Keep blending until you have a smooth creamy paste. This may take up to 5 MIN.

Add the oil and salt and blend again for 1 MIN.

Thermomix
Place the cooled roasted cashews into the TM bowl and blitz for 10 SEC / SP 10.

Then mix for 3 MIN / SP 4 to give you a smooth creamy paste.

Add the oil and salt. Mix for 30 SEC / SP 4.

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Pour the nut butter into a sealable clean glass jar.

NOTES

Store in the pantry for up to 3 weeks.

You can use this as an alternative to peanut butter. Cashew butter is full of healthy fats and is high in protein and magnesium.