it’s been awhile…

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It’s been awhile since I’ve busted out the food processor. 

It’s been awhile since I’ve given you a nut buttery recipe.

Today I did both.  I mean to do one, you have to do the other.  You just do.

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Peppercorns.  Are you scared yet?

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Salt + pepper + nut butter?  What?  Has she gone mad?  Nope.  Not one bit!  Have I ever led you astray?

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Are you starting to see where I’m going with this yet?  Are you still in disbelief at the combination?

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Think about eating roasted cashews covered in salt + pepper.

Now think about turning it into creamy goodness.

Not so bad, right?

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Right!

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Salt + Pepper Cashew Butter?  Most definitely.

creamy.

salty.

peppery.

savory.

spicy.

addicting.

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I could have gotten fancier with this, but decided to keep it simple.  If you’re looking for a fancier, savory nut butter, you must check out my smoked paprika almond butter.  Sometimes simple is better.  Or at least just as good.

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Salt + Pepper Cashew Butter

  • 2 cups raw cashews
  • 1 – 1 1/2t fresh ground pepper
  • 1/2t salt
  1. Roast cashews, on a pan, in the oven at 170* for about 30min, turning once.  [gives them a nice slow + light roast]
  2. Add nuts to processor, and turn on, scraping sides as needed.  It should butterize in about 5-8min.  It goes much quicker than almonds. 
  3. Allow the cashew butter to process until creamy/drippy and add in 1t ground pepper + 1/2t salt.
  4. Process + scrape sides + bottom to make sure it’s all combined.
  5. Taste + add more salt/pepper as needed. 

*This has quite the kick of pepper.  You can always start by adding in 1/2t and adjust from there.

*If you’re using a 7c food processor, I would decrease to the recipe to a max of 1.5c nuts + adjust other ingredients accordingly. 

*You can definitely make this with other nuts or a combination of more than one.

The peppery spice, mellow cashew flavor, + pop of salt, work together to make a stellar new savory spread. 

Try this on:

  • carrots
  • crackers
  • egg sandwich
  • veggie sandwich
  • tempeh
  • celery
  • toast
  • sweet potato
  • any potato

You get the idea.

And if you’re really brave…try it on an apple!

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I dare you!

Ashley