This was inspired by Sonia Lacasse and her great cookbook Paleo Home Cooking. I love the chapter on nut butter and did a spin on one of them. Remember you must soak your raw cashews for 10-24 hours. I hope you like it. This butter is especially delicious on my Turmeric Sweet Potato Protein Muffins.
CHAI CASHEW BUTTER
May 24, 2016
: 1 cup
: 15 min
: 24 hr 15 min
Ingredients
- 1 cup raw cashews soak for 10-24 hours in water & rinsed
- 1/8 cup 100% maple syrup bit more if you prefer it sweeter
- 1 tsp homemade vanilla or scrape inside of vanilla bean
- 1 tsp chai spice Paleo Home Cooking Cook Book or store-bought
- 1/4 cup melted ghee organic butter works too
Directions
- Step 1 Soak cashews for 24 hours in water. I soak 2 cups since I make Basil Ricotta Cashew Cheese at the same time. Check out that recipe as well.
- Step 2 Place the soaked cashews in your food processor with the maple syrup, vanilla and chai spice. Process until smooth.
- Step 3 Melt the ghee and slowly pour into the processor.
- Step 4 Store in the refrigerator for a week.
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.