Chunky Almond Cashew Butter
Lights, camera, nuts! Hop off the set, peanuts, because today’s recipe sets the stage for other, healthier-performing nuts. I’ve been making my own nut butters for years and the process couldn’t be easier. The result is more nutritious due to no additional oils and simply tastes better than most store-bought nut butters. All that you need is a food processor and a good pair of earplugs. In less than 10 minutes — voila! — you have perfect homemade almond-cashew butter. If you have pets or other ear-sensitive roommates, we suggest kindly placing them out back or finding other distracting activities that keep them out of the kitchen, such as tickets to your local circus or reminding them to call their mother. While you are blending away, feel free to toss in some chunky additions. Enjoy the nutty fruits of your labor on toast for breakfast or for a quick AB&J sandwich on the go!
Make the almond cashew butter – Add the dry roasted almonds and cashews to a food processor. Blend for 5-7 minutes. Turn off and scrape down the sides. Continue processing until a smooth nut butter is achieved, 3 more minutes.
Add the chunky ingredients, stirring well. Store in a glass jar.
makes about 2 cups
ALMOND CASHEW BUTTER
- 2 cups dry roasted unsalted almonds
- ½ cup raw cashews
- 4 tbsp barberries
- 3 tbsp chopped dried cherries
- 2 tbsp sesame seeds, toasted
- 2 tbsp chopped walnuts, toasted