Cinnamon Vanilla Cashew Butter With Apple Recipes

CINNAMON CASHEW BUTTER

Steps:

• Preheat oven to 350 degrees F.
• Spread your cashews out on a baking sheet and bake for 8-10 minutes or until cashews are lightly roasted. Watch carefully to ensure they don't burn
• Remove cashews from oven and let cool slightly until they can be handled.
• Add your cashews to your food processor or high speed blender and process until broken down into small bits. This usually takes under 1 minute.
• Add in your remaining ingredients and process until everything comes together. Your cashew butter will likely form into a ball at which point you'll break down the ball and continue processing. Repeat this process about 10 times until creamy consistency is reached.
• Cashew butter rarely gets drippy but the more you process it the creamier it will get. Feel free to stop whenever it's reached your consistency preference.
• Store in a jar or airtight container for up to 1 month (or longer in fridge)

OUR APPLE BUTTER

Steps:

• Blend apples in batches in a blender until no large chunks remain.
• Combine blended apples, white sugar, brown sugar, vanilla, cinnamon, cloves, nutmeg, and ginger in a slow cooker.
• Cook uncovered on High for 1 hour. Place cover on slow cooker and continue cooking, stirring about twice per hour, until smooth, 6 to 8 hours. Remove the cover and continue cooking and stirring until thick and spreadable, 2 to 4 hours.
• Spoon into jars leaving about an inch of space at the top; seal and freeze.

CINNAMON CASHEW SPREAD WITH APPLE SLICES

Steps:

• Pour boiling water over the cashew nuts in a small bowl to cover, and leave for 2-3 mins so they soften a little. Drain, then return to the bowl. Add the coconut oil and cinnamon and blitz with a stick blender to chop the nuts into a rough paste. Serve with the apples slices and lemon wedges.