I’m struggling to find the words I need to write this post. I’ve always tried to be an open book in this space, but now that more of my family and friends are following W+F, I have to choose my words carefully. I wasn’t going mention anything at all, but I can’t pretend like this isn’t happening.
I’m not one to ask for help or anything but I could really use some positive vibes right now.
Sending love to you all.
Vanilla Cashew Butter
- 2 Cups Raw Cashews
- 1/4 Tsp Salt
- 1/2 Tsp Vanilla Extract
Start by preheating the oven to 300 degrees F.
Spread the cashews on a baking sheet, and toast in the oven for 10 minutes. (Note - if you toast the cashews longer, the bioavailability of the nutrients in them will decrease.)
Once nuts are done toasting, remove from the oven and let cool for a few minutes.
Now, add the nuts, salt, and vanilla to your food processor. Process continually for 8 -10 minutes, until a creamy nut butter is formed. Note, you may have to pause and scrape down the sides of the food processor many times. Also note that the time it takes to make a creamy nut butter will depend on the size and power of your food processor.
When done, scoop your nut butter into a (preferably glass) container - it will fit perfectly into a half pint mason jar - and enjoy!
If you ever smell a burning scent or your food processor gets really hot, pause and let the machine cool down for a few minutes.