Cashew Nut Butter Recipe
This delicious homemade cashew nut butter recipe is simple to make. It tastes as good, if not better than the shop bought brands! It takes time to get the cashew nut butter to a smooth consistency but the effort is worth it! You can spread cashew nut butter on oatcakes or toast and add it to smoothies.
200g Cashew nuts
Preheat the oven to 180C (without the fan).
Now scatter the cashew nuts on a baking tray. Roast them for 10 minutes until they are golden brown.
Remove from the oven. Pour the cashew nuts into the blender (I use a Vitamix). Blend on medium power. Stop and scrape down the sides. Repeat this process about 10 times. Gradually the cashew nut butter gets more and more smooth. It took me about 25 minutes of blending and scraping to reach a suitably smooth cashew butter.
Now spoon the cashew butter into a jar. Voila! You have homemade cashew nut butter!
Store in a cool, dry place.
This easy recipe makes a vegan mozzarella with the same texture as real mozzarella! It is the perfect addition to vegan pizza! Simply add all the ingredients to the blender, mix then heat for a few minutes for the perfect creamy vegan mozzarella!
Makes 3 pizzas
30g cashew nuts
200ml almond milk
1tbsp tapioca starch
1tsp lemon juice
1tsp nutritional yeast (optional)
Add all the ingredients into a blender and blend for 30 seconds.
Pour the mixture into a small pan on a medium heat. The mixture will start to thicken and lumps will appear. Stir regularly. Once the mozzarella is to the right consistency, turn off the heat.
Now using a teaspoon add small dollops of the mozzarella onto the pizza. Store any leftovers in a container in the fridge. Eat within 3 days.
This vegan cashew cream is so simple to make and it is the perfect alternative if you are intolerant to dairy. It is delicious served with strawberries or spread in a Victoria sponge cake!
100g Cashew nuts
1 Ripe banana
Soak the cashew nuts overnight.
The next day drain them and add them to a blender along with the chopped banana. Blend until it forms a smooth cream. Transfer the cream into a container.
Store in the fridge and eat within 3-4 days.
It is really rewarding making your own cashew and almond milk. It is so quick to prepare and just as tasty as the shop bought almond milk, but without the artificial preservatives! I added cashew butter for extra deliciousness! Store your cashew and almond milk in glass bottles to be eco-friendly.
1tbsp Cashew nut butter
2tbsp Agave nectar
¼ tsp Pink Himalayan Salt
1000ml Filtered water
Soak the almonds overnight, changing the water at least once.
Drain the almonds.
Add all the ingredients to a blender and mix for 1 minute.
Pour into glass bottles and store in the fridge.
You can pour your almond milk onto cereal or use it in smoothies!
This delicious, creamy, dairy-free banana and cashew ice cream has only two ingredients and is so easy to make! It is the perfect treat to cool you down on a hot summer day! The cashew nuts give it a wonderful crunchy texture. I usually treat myself to this ice cream for dessert on christmas day!
2 Ripe Bananas
50g Cashew Nuts
The day before, cut the bananas into chunks and place in a container. Put into the freezer overnight.
The next day, add the frozen banana chunks to the Vitamix blender straight from the freezer. Put in the cashew nuts and blend for 10 seconds until it forms a creamy ice cream!
Scoop out into a bowl and serve immediately. Store in a container in the freezer.