This step is vital to getting the best flavor and consistency for your nut butter - raw cashews do not blend well as is! I've tried it before but raw cashew butter is just not my vibe at all. Rather than adding flavors, this recipe enhances the natural sweetness and taste of real cashews by gently toasting them to help release their natural oils. I use a Magimix food processor here but I also love using my Vitamix. Scrape the sides of the bowl add 3/4 cup. Add red bell pepper, onion, lemon juice, jalapeno pepper, and garlic blend until well chopped. Transfer cashews to a blender blend until finely chopped, scraping the sides of the bowl periodically. However, I find this to be an unnecessary addition as you can get 100% cashew butter that's still smooth and creamy with a drizzly consistency by using a good quality high-powered blender or food processor. Cover with water let soak for at least 1 hour. The main reason for this is, cashews can blend up pretty thick and the oil helps to loosen the nut butter and give your blender a boost, making a runnier nut butter. Many recipes for homemade cashew nut butter will tell you to add coconut oil. Place roasted cashews into food processor and process until smooth. Incredibly Versatile - There are endless ways to use this smooth cashew butter for both sweet and savory dishes.Smooth & Creamy Texture - With a creamy consistency that's still runny enough to drizzle at room temp and a thick spreadable consistency after hanging out in the fridge.Quick & Easy Preparation - This recipe involves just 10 minutes of active prep time - the blender pretty much does all the work for you!.
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