Salted Honey Cashew Butter

Salted Honey Cashew Butter

Ingredients:
1 cup (130 g) raw cashews
1 tablespoon raw honey or pure maple syrup
½ teaspoon sea salt (see Note below)

Directions:
1. Grind the cashews in a food processor or high-powered blender for 5 to 10
minutes, stopping often to scrape down the sides. Start at a low speed and slowly
work your way up to high.
2. Add the honey and sea salt and continue to blend until smooth. This should require
only a few more minutes.
3. Transfer the butter to an airtight glass storage container. It should keep at room
temperature for up to 2 weeks, or up to 4 months in the refrigerator.
NOTE
If you buy salted cashews, omit the salt in this recipe.
PREP TIME: 8 to 12 minutes
Rich and Creamy Pistachio Butter
I DON’T KNOW
about you, but a bag of pistachios never lasts long in
my house, even with the hassle of shelling them. There’s just something
about their smooth texture that makes them so appealing. Add some salt and
you have yourself a handy snack! Throw them in a blender and you get a
velvety butter that you can use in cookies, ice cream, truffles, and other
treats. I especially love using pistachios in truffles, since their pretty green
hue contrasts beautifully against the chocolate, making them ideal for the
holidays.
MAKES ½ CUP (140 G)