Here’s a new recipe with thanks to Jaime from Slightly Steady.
Cashew butter is a great multi-purpose product. It can serve as a replacement for peanut butter for people with peanut allergies and sensitivities, for one thing. It’s also used in countless vegan recipes as a replacement for dairy products such as cream, butter, and milk. Mostly, though, it’s just yummy. Just. Plain. Yummy.
I’m *not* allergic to peanuts, but I’m trying to maintain an alkaline diet to help my thyroid heal, and cashews are more alkalizing than peanuts. Sometimes, I admit, if the acidic version tastes better, I’ll still go for it – but cashew butter cups (instead of Reese’s) or cashew butter on pancakes? Um, yum. Just yum! I don’t even miss the peanutty goodness I used to love!
*Buying* cashew butter, though, is a bit of a challenge. It’s more expensive of course – but for those of us who live in rural parts of the country (me), good luck even finding it! It’s much simpler and cheaper to just buy your own raw cashews (or cooked, if you don’t mind the cooking oil, and possibly salt – I just prefer raw). It’s also a quick and easy process. All you need is a blender or food processor, and 2-10 minutes, depending on the strength of your equipment.
How to Make Cashew Butter:
3 cups raw (or cooked) cashews
Water for soaking (if you’re using raw)
2-3 Tbsp of coconut oil
Salt to taste
1 or 2 dates to sweeten
- For raw cashews, soak them for six hours in enough water to cover them , then drain and rinse.
- Put all ingredients in your blender or food processor, and blend until smooth. This should take about 5-10 minutes (be sure to take breaks to prevent overheating!)
That’s it! I hope you enjoy!
Jaime is a Christian, a wife, a mom, a writer, an illustrator, and an aspiring homesteader. She loves trying to find new ways to save money and resources–but also save her time, so she can spend as much as possible with her family!
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