Nut butter with attitude. Your choice of creamy or crunchy. All spiced up with cumin, coriander, ginger, garlic, hot chili powder, and sea salt. Spicy Cashew Butter is awesome smeared on toast or as a topping for stir-fried broccoli.
This recipe contains:
Vegan and gluten-free, this Spicy Cashew Butter takes very little time to prepare. You gently fry the spices in some oil and then you blend the spice mix with the cashews. You can make this cashew butter whatever consistency you want, from creamy to crunchy. Just keep it in the blender long enough to get to your desired level of crunchiness or creaminess.
Spicy Cashew Butter
- 2 tablespoons neutral oil
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 teaspoons ginger
- 2 teaspoons garlic
- 1/2 teaspoon hot chili powder
- 1/2 teaspoon sea salt
- 2 cups cashews
- In a small saucepan, heat the oil over low heat. Add all of the spices, stir together and fry over medium heat for 3-4 minutes, stirring occasionally.
- Add the the spice/oil mix, and cashews to the blender. Blend until you reach your desired smoothness. Depending on how powerful your blender is and how creamy you want it, this may take a few minutes.