Almond Cashew Butter


Almond cashew coconut butter. This won't last long… #wholefoods #plantbased

A post shared by Charity Dubberley (@c_dubbs_run) on

Our house is empty of both peanut and almond butter. No Trader Joe’s runs are in sight for the next few days. Easiest solution? Make my own. This was ridiculously easy. I don’t know why this doesn’t happen more frequently! It’s bound to happen a lot, now that I’ve done it once. Enjoy.

Almond Cashew Butter (good photos and more of a recipe found here)

Heat your oven to 300. Dump about 3-4 cups worth of an assortment of nuts and seeds on a cookie sheet. (I chose raw almonds, raw cashews and a handful of coconut.) Roast for 15 minutes. Let cool for 2-3 minutes, then pour into a food processor. Let it run for 8-10 minutes, stopping occasionally to scrape down the sides. You’ll know its done when its warm and runny.

Store in the fridge until you’ve licked every last bit out of the jar.

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