Cashew Butter - 3 Ways

Makes: individual jars

Vanilla cashew butter:

500g cashew nuts

2 tbsps oil (coconut / rapeseed / whatever you fancy)

Generous pinch salt

1 tsp vanilla bean paste

Cinnamon and chia cashew butter:

500g cashew nuts

2 tbsps oil (coconut / rapeseed / whatever you fancy)

Generous pinch salt

1 tsp vanilla bean paste

1-2 tsp cinnamon

2 tbsps chia seeds

Chocolate cashew butter:

500g cashew nuts

2 tbsps oil (coconut / rapeseed / whatever you fancy)

Generous pinch salt

1 tsp vanilla bean paste

1 tbsp cacao powder

Method:

Preheat the oven to 150 degrees celsius.

Dry roast the cashews for approximately 15 minutes until golden brown – I recommend keeping a watchful eye.

Once cool, add the cashews to a food processor and blitz until they start to break down and form a paste. Add the oil and continue to blend until you have a smooth nut butter.

Add the salt and vanilla bean paste or any of the other ingredients listed and blitz one final time. It does take a while so be patient.

Spoon the cashew butter into a jar to use on toast, porridge or my personal fave straight up on a spoon.