Cardamom Cashew Butter
Roasted Almonds, Roasted Cashews, Roasted Unsweetened Coconut, Chia Seeds, Wildflower Honey, Cardamom Powder, Vanilla Bean + Jacobsen Sea Salt
Roasted Cashews (Cashews, Safflower Oil), Chia Seeds, Demerara Sugar, Organic Honey, Himalayan pink salt, Cardamom
Ingredients
2 cups roasted cashews
1/2 teaspoon kosher salt
1/2 teaspoon ground cardamom
3 Tablespoons honey
1 Tablespoon coconut oil, melted (this is optional)
Instructions
In the bowl of a food processor, pulse together the cashews, cardamom, and salt until a fine meal forms.
Add the honey, and if using, the melted coconut oil and process until smooth, stirring down as needed. This will take approximately 3-5 minutes, depending on your food processor. Adjust salt as needed to taste.
Serve on toast with sliced bananas or simply with a spoon! Store leftovers in an airtight jar in the refrigerator for 1-2 weeks.
Recipe Notes
The coconut oil is optional, but will result in a smoother cashew butter. Similarly, you can use raw cashews but roasting the cashews (or using already roasted cashews) allows the oils to release and creates a smoother butter.
