Peanut butter is undoubtedly one of the yummiest spreads, I think cashew butter tops it! Cashew nuts are a great source of essential antioxidants, vitamins and minerals. This butter is perfect spread on celery, low carb breads, used in sauces or simply on cooked poultry.
1 hand blender with the processor attachment or a processor
1 small baking tray
Shopping list makes a ramekin sized quantity
1 cup of raw cashews
Pinch of sea salt
1 tsp of xylitol (optional, if you want it to have some sweetness)
Method to the madness
Roast the cashews at 180 degrees for about 5 mins, until they are golden
Let them cool for a minute and then add to the processor with the salt and xylitol
Process the mixture until it becomes creamy, this takes quite a while (mine about 5 mins) don’t dismay, it will happen. Ensure you scrape the sides of the bowl every so often so the mixture gets processed evenly
Place the butter in a jar or ramekin and use as you please. ENJOY!