We almost always make our own nut butter. In part because I try to avoid peanuts and also because homemade nut butter is delicious. But we bought some healthy almond butter when we were on vacation this summer and fell in love with the maple flavor that we’d never tried before. So, I wanted to emulate that flavor at home.
Maple Almond Cashew Butter
Makes about 1 pint nut butter
Blend until smooth.
Add salt to taste.
Add maple syrup and pulse just enough to mix in the syrup.
Wow! Delicious. And super simple. We love this version. Though our usual non-syrup version is great, too. I like the mix of almond and cashew for its flavor and texture. Cashews are a bit softer and are less grainy in the end-result nut butter. But the almonds are so good for you, too, so it’s nice to have a mix.
Almonds are high in vitamin E, an antioxidant. While all nut butters are high in protein (an ounce of nut butter is the protein equivalent to the same amount of meat) and fiber, almond butter is significantly higher than peanut butter in vitamin E, magnesium and iron.
- 1 cup almonds
- 1 cup cashews
- 2 tablespoons avocado oil
- salt, to taste
- 1/4 cup maple syrup (optional)
- Add almonds, cashews and avocado oil to a food processor or high-speed blender.
- Blend until smooth.
- Add salt to taste.
- Add maple syrup and pulse just enough to mix in the syrup.
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