WHAT IS CINNAMON VANILLA CASHEW BUTTER?

Well, I’m so glad you asked! It’s your regular nut butter with a gorgeous, put-me-in-the-holiday-mood kick! Who doesn’t love warm notes of cinnamon and dreamy vanilla? This nut butter is dressed up and ready for a night on the town. It’s all-natural and all-delicious!

WHY I LIKE THIS CINNAMON VANILLA CASHEW BUTTER

I am someone who is obsessed with nut butters, but ever since groceries have skyrocketed in price, peanut and other nut butters are basically unaffordable. I mean, seven dollars for a jar of peanut butter…are you nuts?! So now, I head to Costco, buy a large bag of cashews for cheap and makes TONS of nut butter with it. It’s much more cost effective, not to mention I can see everything going into it!

THE INGREDIENTS

Another great thing about this recipe is the minimal ingredients. Just three to be exact (not including salt). They are:

• raw cashews
• cinnamon
• vanilla
• pink Himalayan sea salt

HOW TO MAKE CINNAMON VANILLA CASHEW BUTTER

The first, and arguably, the most important step of this recipe is toasting the cashews. With an oven set to 350 degrees Fahrenheit, roast cashews for 5-8 minutes, checking often. Nuts burn easily and quickly, so it’s important that you keep an eye on them. Once they start turning light brown, remove them from the oven.

Now, you just add all of the ingredients to a food processor and blend until smooth, or until it reaches your desired consistency. Make sure you have a high processed blender, like the Vitamix, or the Ninja, and be patient with it! It takes about 15-20 minutes to become “butter,” so just trust the process.

TIPS

• Use 100% real vanilla – it’s much better than the artificial stuff
• Have a spatula while the nut butter is blending and scrape down the sides often
• Give the engine of your blender a break now and again to preserve it’s life

OTHER HEALTHY SPREADS YOU NEED TO TRY

Vegan Cilantro Lime Dressing (I put this stuff on everything)

Pink Hummus (perfect for date night or Valentine’s Day)

3-Ingredient Strawberry Chia Jam (would go perfectly with this cashew butter)

TOOLS I USED TO MAKE CINNAMON VANILLA CASHEW BUTTER

Click below to access the tools I used for this recipe:

Cinnamon Vanilla Cashew Butter

Servings: Makes approximately 1 cup

Prep time: 20 minutes

Cook time: 5 minutes

Ingredients:

• 2.5 cups raw cashews
• 1 tsp cinnamon powder
• 1/2 tbsp pure vanilla extract
• 1/4 – 1/2 tsp pink Himalayan sea salt (or just regular sea salt)

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit and place cashews on a baking sheet. Bake for 5-8 minutes, or until they begin turning a light golden brown colour. Watch carefully – they burn quickly!
2. Once the cashews are toasted, add them to a food processor with the cinnamon, vanilla and 1/4 teaspoon of salt. Pulse a few times and then blend. Stop the motor every so often and scrap the sides down. It will look very grainy at first, but after about 15 minutes of blending and scraping, it will start to smooth out. The longer you blend, the smoother it becomes.
3. Once the cashews have reached the texture you like, taste it and add more salt if desired. Spoon the butter into an airtight container and store in the fridge for up to 5 weeks.

The post Cinnamon Vanilla Cashew Butter Recipe appeared first on Never. Not. Eating..

I’ve been experiencing a lot with the ingredient agar agar. It is by far the coolest vegan ingredient I’ve tried to-date. It works like gelatin – minus the animal skin and bones. It sets fairly quickly and proves to have amazing results!

As the weather becomes scorching, here in Canada, I was inspired to make something cool and refreshing. The coconut in this tart gives off some major tropical vibes and creates the perfect dessert to enjoy after your summer BBQ. It’s light and fun!

Vegan Coconut Spirulina Tart

Servings: Makes an 8-inch tart

Prep time: 10 minutes

Cook time: 5 minutes

Set time: 1.5 hours

Ingredients:

For the crust:

• 1 cup pretzels
• 1/2 cup pecans
• 6 dates, pitted
• 1 tbsp pure maple syrup

For the filling:

• 3/4 cup full-fat canned coconut milk
• 1 cup organic white grape juice
• 1 tbsp blue spirulina
• 3/4 tsp agar agar
• 1/4 tsp salt
• 2 tbsp pure maple syrup

Instructions:

1. Combine all ingredients for the crust into a food processor. Pulse until ingredients stick together – about 1-2 minutes. Dump the crust into a tart pan and press down and into sides. Place in the freezer while you work on the filling.
2. In a small pot, add the coconut milk, grape juice and blue spirulina and bring to a boil, whisking often. Once boiling, add the agar agar and continue to whisk for a minute. Reduce the heat to a simmer, add the salt and maple syrup and cook for another two minutes. Remove from heat and strain through a fine-mesh sieve over a measuring cup with a spout. Let cool for 10 minutes before pouring over the crust. Refrigerate for at least an hour and a half or until set through. Best if consumed within 24 hours.

The post Vegan Coconut Spirulina Tart appeared first on Never. Not. Eating..