What's better than cashew butter? cashew butter with maple and vanilla of course! Have you tried the nut butters on the market at the moment with added honey and chia seeds or other bits and pieces, they're so delicious but pretty pricey! I used to always buy nut butter but now there's nothing more satisfying than making my own.
So you're probably all wondering what the secret ingredient is to this nut butter that makes it so special. Its not only the secret ingredient but the process, well there is one ingredient that gives it that boost and that's vanilla powder. I use Nua Naturals organic vanilla powder, by using this its a raw product and free from any added sugars, according to them it's high in fibre too, it's also high in antioxidants! Win Win!
To get the best nut butter I feel you need to start with the best ingredients, I always use organic where possible and obviously Irish. While you very rarely come by Irish nuts, unless you forage them yourself I try to go for good organic ones, nowadays you can get them for near enough same price as regular ones. I get mine in Aldi usually!
I start mine off by coating the cashews in a little maple and then roasting in the oven. This is where all the flavour comes from, both the roasting and the little bit of maple to give that caramel flavour. Once they're roasted you're good to go, tip them into your food processor, a good one is essential here. I was lucky enough to get gifted a Magimix but any good food processor should do the trick or if you have a Thermomix, all the better and lucky you! it's next on my wishlist!
At this point you need to blend the nuts for quite a while, it needs to be nice and smooth, I am always eating on the go and in the car so I don't blend mine too smooth so that it goes too liquidy (what happens is the more it's blended the more oils are released from the nuts). Once you've reached a nice smooth consistency it's time to add your vanilla powder and blend again just so it's incorporated and voila, it's done! how easy was that! All that's left to do is smear on some hot sourdough toast or eat straight out of the jar!
Give it a go for yourself and leave a comment or tag me in your photos letting me know how you get one. Recipe below.
2 tbsp maple syrup
1 tspvanilla powder
Heat oven to 180 degrees celsius fan.
Toss the cashews with the maple syrup on a large baking tray and spread out in one single layer so they cook evenly. roast for 8-10 minutes until golden and crunchy.
Tip into a food processor and blend for 6-8 minutes until completely smooth, this will vary depending on the power of your machine. Add the vanilla powder and pulse until its evenly incorporated.
Store in an airtight container for up to two weeks.
I hope you love this as much as I do. Happy Brunching.