Oh yes.
I’ve done it!
I’ve made my very first batch of homemade nut butter.
I hate calling it nut butter.
It doesn’t bother Vegan Vinniee tho…
Nice neck tat.
{Trying my best to keep my commentary pg-rated here.}
But before we go in to the recipe…
HAPPY FATHER’S DAY!
Have you given your dad a hug yet today?
[I have not, yet. He is still snoozing away.]
Hopefully you figured out what to get him.
And if not, check out yesterday’s Cherry Oatmeal Pancake Cookie idea. A crowd pleaser, for sure.
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Okay, on to the nuts!
So Dad and I picked up this ginormous container of cashews at Costco, so I could make my favorite post-workout energy bites.
There were a ton left over.
And I thought to myself… “what to do, what to do with all these lovely cashews?” [poet status, man.]
Fancy cashews, at that.
What makes one cashew fancier than another?
The world may never know..
So anyways, {tangent there…} I thought I’d try my hand at creating my very own homemade nut butter! I looked at about a million recipes online, and with the access to my parent’s hand little food processor, I thought, I can do this!
Why not give it a whirl? Literally. {Oh, man, I crack myself up sometimes.}
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Stephanie’s Homemade Cashew Butter
{Vegan, Gluten-Free}
Yield: 1/2 C
Ingredients:
- 1 C roasted, salted cashews*
- 1 tsp canola oil
- 1 tsp sugar
- 1/2 tsp vanilla extract
*You can use unsalted too, just add about an 1/8th of a tsp of salt
Directions:
- Place all ingredients in a food processor.
- Blend, blend, blend until mixture reaches desired consistency.
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HOW SIMPLE!
I mean, seriously, it does not get any easier than this.
Behind the scenes.
Look Ma! No mess!
And the results?
Delicious to say the least.
Lunch is served.
And no, I did not just have cashew butter for lunch, as my sly grin may suggest.
