I love Turmeric, Cashews and nut butters so the next step was obvious! I decide to make a butter with those ingredients. It wasn’t for the faint of heart though; blending takes at least 10 minutes and lots of stopping to dislodge the difficult nut butter, but in the end, it was worth it, said I as I crunched down on a flavorful smear on a celery stalk. Recipe makes 1 cup of butter:
- 2 cups soaked overnight, rinsed raw Cashews
- 2 cups soaked overnight, rinsed raw Almonds
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1-2 tbsp maple syrup
- pinch of salt
Process nuts in a food processor (or blender). Add a pinch of salt to taste, and a 1/2 teaspoon of coconut oil or olive oil if you want a more smooth butter, and less thick and grainy.
Once you have fairly combined texture, add the spices and maple syrup, mixing to taste.
Store in a glass jar in the fridge, or on spoons to take a picture.
serving size: 1 tbsp :
3g Protein | 0g Fiber | 8g good Fat | 94 Calories | 4 Carbs