Since I moved into an apartment and started venturing into the kitchen, one of the things that I keep learning over and over again is how much you can make yourself. Brownies don’t always come in a box! Taco seasoning and pumpkin pie spice are made of things you already have in your pantry! Spaghetti sauce doesn’t always come in a glass jar!
One of the things I’ve begun making for myself instead of buying at the store is peanut butter. If you have a food processor or a high-power blender, peanut butter is a breeze — just dump peanuts and a little salt into the food processor bowl and turn it on for eight to ten minutes. You might have to scrape down the sides a couple times, and don’t stop early or your PB will be kind of dry. Eventually, it will turn from peanut pieces to peanut powder to peanut paste, and then finally the oils will release, making the yummiest peanut butter ever. Plus, it’s inexpensive — especially since jars of peanut butter will be going up $2 in the next few weeks — and no hydrogenated oils.
This week, I experimented with cashew butter. I toasted cashews in the microwaved and processed them with a little almond extract, vanilla extract, coconut, and stevia. The result was absolutely delicious. The toasted cashews tasted so buttery. Try it on toast, an apple, or a spoon.
Birthday Cake Cashew Butter
2 cups raw cashews
1/4 cup shredded coconut
1/2 teaspoon kosher salt
1/2 tablespoon vanilla extract
1/2 teaspoon almond extract
A few drops of liquid stevia, 1/4 tsp. of powdered stevia, or 1 tablespoon of brown sugar
Toast the cashews in a pan, roast them in the oven, or be lazy like me and stick them in the microwave for 30 second increments until they’re golden brown and smell buttery. Pour into the food processor with the other ingredients, and process for about 8 minutes, periodically scraping down the bowl. Stir in sprinkles, if you want. Stores in the fridge for a month.