I'm a sucker for nut butters - peanut, almond, cashew, pistachio, hazelnut...I love them all. They're fabulous sources of healthy fat, protein and even fiber that can quickly boost snacks into meals. But nut butters tend to be expensive and often filled with unwanted ingredients like hydrogenated oils, sugar, and preservatives.
To keep costs down and control the ingredients in my nut butters, I love to make them at home. This vegan cinnamon cashew butter is SO easy to make, naturally sweet, but with a unique twist from the olive oil. It is the perfect topper for overnight oats, chia pudding or good old fashioned toast. It's also great in smoothies, baked goods and even blended with water for a super quick cashew milk.
Cinnamon Cashew Butter with Olive Oil and Sea Salt
- 2.5 cups raw cashews
- 3 tablespoons extra virgin olive oil
- 1 heaping teaspoon ceylon cinnamon
- 1 tablespoon maple syrup or raw honey (optional)
- 1/2 teaspoon sea salt
In a food processor, add the cashews and pulse into a coarse powder. Add cinnamon, honey and sea salt and process on low. While the machine is on, slowly add the olive oil. Continue processing, scraping down the sides of the bowl occasionally. Process until completely smooth and silky for the best consistency.