Easy Almond Cashew Butter
Almond Cashew Butter
1 cup RAW sprouted almonds* (regular raw almonds will do but I recommend the salted sprouted almonds).
1/3 cup RAW whole cashews
2 Tbsp MCT* (Medium Chain Triglycerides) oil (sunflower seed oil can be used)
sea salt (optional ifsalted sprouted almonds are used)
* cashews add a bit of sweetness and creaminess to the almond butter. Use more for sweeter butter. Pure cashew butter can be a bit too sweet and rich, so I stay with using a 1:3 ratio of cashews to almonds.
Place DRY almonds and cashews in a food processor or high powered blender (regular food processors, Nutri-bullets and VitaMix’s all workwell) pulsing as necessary until nuts are completely blended into a course powder. Use the milling blade attachment if using a Nutri-bullet or VitaMix. Be sure not to add oil until nuts are completely blended dry. Add oil and then blend until smooth and creamy. The whole process should not take more than a few minutes.
Great on bananas, rice cakes, crackers, or on sprouted grain bread!
*Sprouted almonds are raw dehydrated almonds. They retain the sweetness and nutrition of a raw nut but have the texture of a roasted nut for great fresh flavor. This worls well for nut butters and snacking. They can be purchased (salted or unsalted) at most organic food markets.
Sprouting involves soaking the nuts for 24 hours causingthem to begin to germinate. The nuts are then removed from the solution andslowly dried at a very low temperature with low humidity. This slow dryingprocess destroys the enzyme inhibitors, releasing the full nutritional contentof the nut and allowing the body’s natural enzymes to more easily digest the nuts.
*MCT (Medium ChainTriglycerides Oil) are fats that are naturally found in coconut and palmkernel oil. MCT’s are more easily digested and rapidly digested than othertypes of fats, as they require lower amounts of enzymes and bile acids forintestinal absorption. MCTs are metabolized very quickly in the liver and arereported to encourage an increase in energy expenditure, while decreasing fatstorage. Numerous studies suggest that substituting MCT Oil for other fats in ahealthy diet may therefore help to support healthy weight and body composition. It has benefits of coconut oil withoutthe coconut flavor or sweetness. It helps to create the smooth buttery texturefor nut butter. I haven’t yet found an oil that does the job quite as well as this one. Sunflower seed oil is OK but will affect the flavor of the nut butter. Pure coconut oil can be used but seemed to overpower the nut butter in my opinion.