Dairy-free, gluten-free, vegan and 100% delicious. Strawberry Cheesecake Bars from Avocado SkilletĪ cool, sweet treat for a hot summer, these bars will give you all the cheesecake feels with none of the cheese.
#Cashew butter recipe pro
Pro Tip? Store the leftovers in the freezer for an amazing chewy treat. Gooey, delicious, and paleo, with a vegan option! Don't skimp on the raspberries - they really take the recipe up a notch. Here are five of our favorite baked goods recipes that use cashew butter for an amazingly sweet and rich flavor without refined sugar or dairy! Bakerita's Paleo Blondies But we would recommend checking out all the new recipes coming online that have been created specifically with nut butters in mind! We wouldn't quite recommend subbing it one for one in, say, your grandma's sugar cookie recipe. Please read my disclaimer.Some people ask us if they can sub our nut butters for dairy butter.
#Cashew butter recipe free
The Best Gluten Free Peanut Butter Cookies
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Truthfully, it is so rich, you only need a little bit. But it can easily become a ‘food with no brakes’ so just be careful and enjoy it in moderation. It has similar ingredients to the RX nut butters. Like I mentioned, this is Whole30 compliant. My husband eats it right out of the jar haha. My daughter loves it on gluten free toast. The slight tang of the apples goes so well the rich nut butter. I am currently doing a round of Whole30, so I love it with Granny Smith apples. There are so many ways that you can enjoy this beautiful pumpkin spice cashew butter. The texture is the best when stored at room temp (in my opinion), but it will last longer in the fridge. If it lasts longer than a week (rare) then I store it in the fridge. I store mine in a glass jar and I keep it in my pantry for up to a week. You might have to scrape the sides a few more times, but it will turn into this beautiful creamy cashew butter before you know it. Then you use a rubber spatula to scrape down the sides and process (at high speed) for another 4-5 minutes. The first stage looks almost like sand and it takes 2-3 minutes. It goes through a few stages as you process it.
You add all the ingredients in and go to town! It does take some time to get to the right consistency, but it is well worth the 10 minute wait.
The food processor makes this so easy, it does all the work for you. A little pinch of salt and some coconut oil is all you need after that. I just like the hint of sweet to go with the pumpkin pie spice. Again, this is optional, it is delicious without them too. To sweeten it up just a little, I added some dates. You don’t have to do this but it really adds to the flavor. I did take the extra step to roast the cashews in the oven. I literally had a dream about making this pumpkin spice cashew butter and I made it the very next day. I have never made my own until now and I can’t believe that I waited this long. Cashew butter has always been one of my all time favorite nut butters.
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