Last winter on a trip to LA, while staying with my friend Lily of Kale and Caramel, I was super hungry. So I went into Lily’s kitchen and found some cardamom cashew butter.
It. Was. Everything. In case you didn’t know, cardamom is my favorite spice. I just love the complex, floral flavor profile. Along with some good vanilla beans, this cardamom cashew butter is the bee’s knees.
It’s also remarkably easy to make homemade nut butter. A tip for the wise: absolutely use a food processor. I’ve tried making nut butters with a powder blender before, and it just doesn’t work. You need a food processor.
Short and sweet post for you guys today. Love you and HAPPY FRIDAY!
- 4 cups roasted, unsalted cashews
- 2 whole vanilla beans
- 1/4 cup honey
- 2 teaspoons powdered cardamom
- 1/2 teaspoon salt
- 2 tablespoons melted coconut oil (may not be necessary!)
Cut vanilla bean pods in half lengthwise and scrape to remove seeds.
In a food processor, combine cashews, scraped vanilla bean seeds, honey, cardamom, and salt, and cover with lid. Process on high speed for 10-15 minutes, scraping down the sides of the bowl as necessary. Mixture will first look like gravel, then sand, then eventually the oils will release and it will become butter!
If mixture is too dry, add in melted coconut oil. Store in the fridge for up to 1 month!