Happy Monday, friends! How was your weekend? Tony and I chilled hard – it was something we had been craving due to our active schedules with virtually no down time. Now that certainly doesn’t mean our weekend was uneventful (we still got things to discuss regarding the home), but we could actually get donuts at Dinkel’s , shop at Paulina’s meats market , make Jamaican Jerk chicken kabobs, walk 20,000 actions and clean our house.
Not to mention that we’ve started the process of getting gone things. Including all the several food ingredients I have sitting in my own cupboard.
Talking about random foods, it isn’t uncommon for me personally to have multiple nut luggage & jars in my cupboard. Tony enjoys snacking on honey-roasted peanuts & I love making DIY trail mixes for healthy snack options.
Just the other day I looked in my own cupboard and found out a package of unopened roasted cashews. Generally the only period we consume cashews is together with lettuce wraps or in curry-based meals. So i quickly thought: why not make just a little cashew nut butter and whip up energy bites or bake some cookies? I am ridiculously into making my very own nut butters recently with my new food processor so this actually was the perfect way to use up my cashews.
If you’ve never really had cashew butter, you’re set for the ultimate treat. It’s creamy, wealthy, slightly-sweet and an excellent replacement in meals that call for peanut or almond butter. I love producing dressings with it as well, after that drizzling it over roasted nice potatoes or broccoli – significantly so therefore tasty!
Cashew butter is going to be making appearance in some more AK dishes, so make yourself a jar ASAP then we are able to bake together. xo!
5.0 from 1 reviews
Prep time:
10 mins
Total period:
10 mins
Ingredients
1 tablespoon coconut oil, plus more if necessary
1/2 teaspoon vanilla extract
1/2 teaspoon ocean salt
Instructions
Add cashews and coconut oil to your meal processor and course of action for 5-10 minutes, scraping straight down the edges as necessary. At this point the cashews should start to clump together. Continue to process before you reach the desired consistency. Add salt, vanilla bean seeds, and vanilla and procedure again for another minute. If it seems to be clumping collectively, put in a teaspoon or two more of coconut oil.
Transfer to tupperware or mason jar and store at room temp or in refrigerator. If you shop at room temp, simply give the cashew butter a mix before you use it. Stays much longer in fridge.
If you’d like you should use natural cashews rather than roasted cashews. The flavor will not be as intense, but it it’s still delicious. If you do wish to roast them, you can place them on a cooking sheet and roast at 350 degrees for 7-9 moments.
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