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The Best Homemade Cashew Butter

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I’ve been eating this cashew butter every day for the past 3 months. I made it the first time while on a no sugar challenge. It was perfect to curb my sweet cravings, but I’ve been having way after the sugar challenge ended. Even though there is no sugar added, it tastes sweet, thanks to the lucuma, cinnamon, and vanilla.

So What’s Lucuma?

A fruit native to Peru, low on the glycemic index, and a rich source of nutrients. The fruit is dehydrated and made into a powder form which can be used to sweeten your foods naturally. I haven’t used it in baking, but it works well in raw desserts, warm drinks, smoothies and of course nut butter!
 
By using lucuma in the cashew butter, it has a slight sweetness that is enhanced by the sweet flavors of cinnamon and vanilla. Cashews are also a less bitter nut compared to walnuts or peanuts.
 
I can sometimes find lucuma in Save Co. or Sultan Centre in Kuwait, but most of the time I purchase it on iHerb.
Homemade Cashew Butter
 

But it’s so high in calories!

I know I know…But keep in mind that healthy fats, fiber, and protein in nuts keep you full for longer and balances your blood sugar levels which are important factors in weight management.
 
The coconut oil is optional however I highly recommend using it for a smoother and creamier texture, and you will barely taste it. And use the best quality vanilla extract you can find.

 

The Best Homemade Cashew Butter

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Cook Time: 10min
|prep Time: 10min
| total Time: 20min
| servings: 10

Ingredients:

3 cups (400g) raw cashews
1 1/2 tablespoons lucuma powder
1 teaspoon cinnamon powder
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1 tablespoon coconut oil, melted (optional)


Instructions:

1. Place the cashews in a baking sheet, and roast until golden brown in warm oven, about 10 minutes. Let cool.
2. Place cashews in a food processor and turn it on. Around 2-3 minutes it will start to become a ball. Be patient the oils are breaking down for the nuts to turn into butter. You may need to scrape down the sides every now and then. Around 6-7 minutes you will have the butter. Wait a couple minutes longer for a creamier consistency.
3. Now you can use it just like that or add the rest of the ingredients for an amazing sugar-free sweet treat and blend until smooth. Adding the coconut oil is optional but I highly recommend it for a smoother and creamier consistency.


Notes:

Store at room temperature for a week, or in the fridge for a month. Best consumed at room temperature.

 

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1 COMMENT

  1. Zahra | 23rd Jan 20

    شوقتني الطريقه ??

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