Toasted Cashew Butter Food
ROASTED CASHEW BUTTER
Cashews have a relatively sweet flavor and a fairly soft texture, and are used to make all sorts of dairy-free alternatives, such as milk, cheese and ice cream. They also make a delightfully creamy nut butter. Roasting the raw nuts before blending coaxes out the nuttiest flavor. Flax seeds, sesame seeds and poppy seeds are all great add-ins for crunch, but you could also stir in some tahini, which intensifies the flavor and adds even more creaminess.
Provided by Kay Chun
Categories dips and spreads
Time 30m
Yield Makes 1 3/4 cups
Number Of Ingredients 2
Steps:
- Heat oven to 350 degrees. Spread nuts in an even layer on a rimmed baking sheet. Bake until golden and nicely toasted, about 20 minutes, stirring halfway through. Transfer to a rack and cool completely, 30 minutes.
- Place nuts in a food processor and purée until smooth, about 8 minutes, scraping the sides and bottom of the bowl as needed (mixture may clump up, but will eventually become creamy). Season to taste with salt, if desired. Cashew butter will keep in an airtight container in the refrigerator for at least 3 weeks.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 18 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 3 grams, Sodium 5 milligrams, Sugar 2 grams
TOASTED CASHEW BUTTER
You could spend a fortune at a gourmet store for a spread like this Toasted Cashew Butter. Or you could make it at home in just 20 minutes.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 15 servings, 2 topped crackers each.
Number Of Ingredients 5
Steps:
- Place cashews in food processor container; cover. Process until cashews are ground, stopping and stirring as needed. With motor running, gradually add oil through feed tube at top of food processor, processing after each addition; process until smooth.
- Top each cracker half with 1 tsp. of the cashew butter and 1 raspberry.
- Drizzle evenly with honey.
Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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