Cashew Vanilla Nut Butter

Cashew Vanilla Nut Butter Cashew Vanilla Nut Butter Cashew Vanilla Nut Butter Cashew Vanilla Nut Butter Cashew Vanilla Nut Butter Cashew Vanilla Nut Butter Cashew Vanilla Nut Butter
I’m pretty sure I’ve spent more time in the kitchen this fall than any other time in my life, and I’m not complaining. Besides an intense need to nest with the baby coming soon, and just the overall coziness that this time of year provides (and finally an ease of morning sickness), it’s felt like the right place to be.

As I’ve gotten older, I’ve began to have a deep respect for cooking, baking, and the general slowness that cooking provides. It’s one of my most relaxing activities, and I appreciate that by cooking, I’m nourishing myself and those that I love. I can’t wait to cook for my future child, and to hopefully instill the joy of providing others via delish recipes!

While getting my Martha Stewart on, I wanted to share one of my recent recipes that I whipped up with my KitchenAid® Pro Line® Series Blender. Since getting this product, I’ve been on a blending and mixing roll! Soups, smoothies, nut butters, grain free breads, you name it and I’m blending it. This recipe is perfect for this time of year, and I’m actually using this as a holiday gift for lots of friends. By jarring the butter and dressing it up a bit, it’s a super cute presentation – and who doesn’t love a little fancy (and health-ier!) butter? Plus, it couldn’t be easier!

RECIPE: Cashew Vanilla Nut Butter

Grab:
3 cups of cashews
2 tbsp melted coconut oil
2 tbsp maple syrup
1 tbsp vanilla

Make:
1. Add cashews and melted coconut oil to your blender and blend until smooth, 15-20 minutes, scraping down the sides as needed (this is delicious on its own too for something less sweet).

2. Once smooth, add syrup and vanilla, blend again.

3. Jar and enjoy for up to 2 weeks in an airtight container – store in the fridge.

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