Barn Snacks

Classic Almond-Cashew Nut Butter

Move over Peanut Butter!!! These nuts rock!!!

Health Scale

Gluten-free, Dairy-free, Vegan, Refined Sugar-free, Whole30, Paleo, Keto

Time

30 minutes

Serves

Makes 2 cups

Skill Level

Easy with a food processor

Occasionally, you have a feel good, I'm helping humanity sort of experience. Renee's mom, Joanne, needed some healthy fats in her diet and nut butters presented themselves as a delicious option. There is a small-batch nut butter company in Oregon who provides employment opportunity and jobs skills training to women overcoming adversity. They are empowering women even in a for-profit organization. Well done! 


Joanne tried 6 varieties of butters from Ground Up Nut Butter https://grounduppdx.com and their DIY Nut Butter book.  They were all delicious and filled with tantalizing words like dairy-free, refined sugar-free, vegan, paleo and gluten-free. Not necessarily what Joanne needed but the variety of products would suit anyones needs.


We used to think that an old fashioned peanut butter and jelly sandwich couldnt be beat. HOWEVER, that was before we tried Mocha Chia Pudding Parfaits and Warm Hazelnut-Bacon Salad! Mind blown and horizons expanded, we tried making a basic almond-cashew butter and a chai flavored one. To prep for horse shows, we also made some chai-cardamon granola "bar-nies".  The nut butters are within our Barn Snacks section. The 'bar-nies" are in the Show Weekend section. 


Let us know how you do! If you make a different version, please send us pictures!!!

What you will need...

Ingredients:


2 c unsalted almonds, toasted

1 1/2 c unsalted cashews, toasted

1 c shredded unsweetened coconut, toasted

1 1/4 t sea salt

1 t vanilla extract

What you will do...

Toast your nuts at 350 degrees for a couple of minutes until fragrant.


Pour almonds, cashews, coconut, sea salt and vanilla into a food processor fitted with your metal S-shaped blade.


Process until the butter is completely smooth from 8-10 minutes depending on the strength of your machine. Use a rubber spatula to scrape down the sides as needed. The texture should be smooth and runny, the blades will glide easily and there are no chunks.


Transfer to two 8 oz jars. The nut butter will keep for 1 year without refridgeration. If the oils separate, just stir to reincorporate them. If the nut butter hardens over time (due to the coconut), warm the jar in a bowl of hot water or microwave the butter 15 seconds.


HS Tip: Don't stop processing too early. Otherwise, the butter is too thick. Make extra so you can make the "Bar-nies" recipe. See that recipe under our Show Weekend section.

https://grounduppdx.com/

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