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Lemony Cashew Butter

I try not to play favorites but this bold and flavorful Lemony Cashew Butter is taking over the blood sugar-balancing snack scene. THINK: bright citrus flavor swirled into a creamy nutty base that tastes magical on toast, fruit, smoothies, or by the heaping spoonful!

INGREDIENTS

Yields about 1¼ cups

1 cup cashews 

1 tablespoon lemon juice
2 teaspoons lemon zest
¼ teaspoon sea salt

½ teaspoon vanilla
splash of maple syrup (optional)

I try not to play favorites but this bold and flavorful Lemony Cashew Butter is taking over the blood sugar-balancing snack scene. THINK: bright citrus flavor swirled into a creamy nutty base that tastes magical on toast, fruit, smoothies, or by the heaping spoonful!

INGREDIENTS

Yields about 1¼ cups

1 cup cashews 

1 tablespoon lemon juice
2 teaspoons lemon zest
¼ teaspoon sea salt

½ teaspoon vanilla
splash of maple syrup (optional)

METHOD

Preheat the oven to 350 degrees. On a parchment lined baking sheet, add the nuts in a single layer. Roast for about 9 or 10 minutes until fragrant and lightly golden brown, stirring once halfway through. Remove the cashews from the oven and let cool for approximately 10 minutes.

Place the cashews in the food processor. Process, scraping down the sides as necessary. Since roasting the nuts, brings out their natural oils, this may only take about 10 to 12 minutes. Once a creamy consistency is reached, add in the lemon juice, zest, vanilla, sea salt and optional maple syrup. Process for one additional minute or until all the ingredients are well-incorporated.

Grab a spoon and eat whenever you need an energizing, mood-boosting treat. Store in a glass jar in the refrigerator for up to two weeks. Best eaten at room temperature.

NOTE: The nut butter can be made with raw nuts as well. Just make sure to add some coconut oil as the roasting process helps bring the oils to the surface making it easier to blend.