By Paul Scally
Cashew Cookie Butter
6 steps
Prep:10minCook:10min
I'm back for 3 more flavored nut butter recipes. Last time was peanuts, almonds, and walnuts, but today I'm going for pistachios, cashews, and sunflower & pumpkin seeds. First up is Cashew Cookie Butter, but be sure to check out the other 2 - Mint Pistachio Butter and Super Seed Butter. Each serving is about 2 tbsp (32 g)
Updated at: Wed, 11 Dec 2024 02:32:01 GMT
Nutrition balance score
Good
Glycemic Index
17
Low
Glycemic Load
2
Low
Nutrition per serving
Calories166.3 kcal (8%)
Total Fat13.3 g (19%)
Carbs12.6 g (5%)
Sugars1.5 g (2%)
Protein4.4 g (9%)
Sodium134.1 mg (7%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
9 servings
Base
Flavor
Instructions
Step 1
If your nuts are raw, air fry them at 300F for 10 minutes, or roast in the oven at 350F for 12 minutes
Step 2
Add your nuts to a food processor, and blend until super smooth, scraping down the sides every few minutes. This may take 5-10 minutes depending on your food processor. If it doesn't look and pour like a liquid, keep blending, you're not done yet. Have patience, and wear ear plugs!
cashews256gStep 3
If you prefer a chunky nut butter, reserve about 1 oz (28 g) of nuts, and blend in at the end
Step 4
Only once you have the creamiest and smoothest nut butter you've ever seen, add in your salt, and blend for 30 seconds to fully combine
salt3gStep 5
It's time to flavor your nut butter. Add in the flavoring ingredients, and blend until smooth and fully combined
ground cinnamon3g
allulose24g
ground ginger3g
ground nutmeg1.5g
ground cloves0.75gStep 6
Transfer to a mason jar or air tight container, and store at room temperature for up to a week. You can also freeze homemade nut butter for later
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