Vanilla Cashew Butter
Oh my days! This stuff is A-MAZING! I have been loading it onto everything since I first made it.. toast, bagels, porridge, rice crackers. It has a gorgeous shortbread kind of taste (and Bernie loves it too).
My favorite thing to do with it is to spread it on a freshly toasted cinnamon bagel and top it with sliced strawberries...Heaven! You have to try it!
You will need a fairly high power blender though as it will be going for about 10 minutes!
You will not regret making this, I promise!
- 200 g plain cashew nuts
- 1 tsp vanilla extract
Preheat the oven to 180C /350F.
Place the cashew nuts in an even layer on a baking tray and toast for about 5-10 minutes, just so that they slightly change colour and the aroma starts to fill the kitchen.
Take them out of the oven and allow to cool slightly then place in a high power blender and blend for about 10 minutes until they turn into the consistency of smooth peanut butter (you will likely need to stop the blender every couple of minutes to scrape down the sides).
Add a generous teaspoon of vanilla extract about halfway through (this gives it a lovely sweet taste that complements the toasted cashews perfectly and gives it an almost biscuit-y flavour).
Store in an airtight container in the fridge for up to 14 days.