Dreamy and creamy, roasty and toasty, this vanilla cashew butter has us thinking that 2021 is going to be our year! So easy to whip up, and a great addition to smoothie bowls, overnight oats, or simply spread on toast, we’re making sure our pantry is never deprived of this delightful spread ever again.
1/2 tsp vanilla
500 g The Wholefood Pantry Cashews
1/4 cup The Wholefood Pantry Maple Syrup or Rice Malt Syrup
Pinch of The Wholefood Pantry Pink Himalayan Crystal Salt
1. Roast the cashews in the oven 160ºC for 10 minutes (keep an eye on them) cool the nuts completely then pour into the blender.
2. Start on a low speed then work up to high until it becomes smooth and elastic (can take 10 minutes plus).
3. Add the maple, vanilla and salt, blend, it may bind up but keep blending on a low speed until smooth and elastic again.