You know when you buy far too much of an ingredient and realise you need to get creative or else it’ll end up in the bin? Yeah – that happened. I got carried away with buying cashews.
But thankfully, on this occasion, it was a blessing in disguise and ‘getting creative’ worked out for the best. I ended up with a delicious new recipe which I’ll definitely be making again. And again. And again!
You start by toasting cashew nuts in the oven.
And then you just throw them in the blender and let the magic happen. It’ll take a little while – first, it’ll just chop up the nuts, then before you know it, you’ll have a powder like consistency, then the nuts gradually release their oils and then it gets a bit weird and clumpy but stay patient – don’t mess with it.
Because all it takes is time – and you’ll have this amazing, smooth, creamy nut butter.
All you need is a powerful blender – this is the one I have and it worked a charm.
It’s perfect on toast, or throw in a spoonful to go with your morning oats, maybe slice an apple for some dipping action. Or – you know, just eat it by the spoonful.
Smooth, creamy, cashew nut butter, laced with cinnamon and slightly sweetened with maple syrup.
It makes for a great homemade gift too… Write up a label and tie a bow for a charming little jar.
Warning: it’s so freaking good, I keep finding myself back in the kitchen with a spoonful in my mouth.
I need to hide my spoons. Or the jar. Probably best to hide both.
- 550g cashew nuts
- 50ml maple syrup
- 1tsp ground cinnamon
- Pinch of salt
- 6 – 8 tbsp coconut oil
- Preheat the oven to gas mark 6. Spread cashews out on a baking tray in a single layer and roast for 8-10mins until golden brown.
- Take the tray out of the oven and leave the cashews to cool down completely.
- Add the cashew nuts to a blender/food processor and grind, scraping down every few mins as needed.
- First, the nuts will be chopped into small grains, then as the nuts release their oils, it’ll clump, and gradually it’ll turn into the smooth butter you’re looking for.
- At this stage, add the cinnamon, salt, maple syrup and coconut oil. Blend again to quickly combine.
- If the nut butter gets clumpy again or if you want to loosen out the consistency, add in some extra coconut oil and blend again. Whatever you do, don’t add water – remember, water and oil do not mix!
- Store the nut butter away in a glass jar or two and use within a couple of weeks.