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Golden Milk Cashew Butter Recipe
This Golden Milk Cashew Butter is great on its own, as a spread on toast, or as a filling for these Golden Milk Cashew Butter Cups! You can also drizzle it on oatmeal, sweet potatoes or wherever else you like to use nut butter.
INGREDIENTS1 cup cashew nuts 1 Tbsp. organic coconut oil 1 tsp. each Navitas Organics Turmeric Powder 1 tsp. ground cinnamon 1 tsp. ground ginger ¼ tsp. ground cardamom Pinch of black pepper 1–2 packets stevia, or preferred sweetener of choice |
DIRECTIONSWhirl the cashews and coconut oil in a food processor until smooth. Add all remaining ingredients and process again until fully incorporated. Keep leftovers sealed in a glass jar, either in the fridge or a cool cupboard for up to 3 weeks. Makes about 1 cup
Submitted by Angela Simpson | My Fresh Perspective |
This Golden Milk Cashew Butter is great on its own, as a spread on toast, or as a filling for these Golden Milk Cashew Butter Cups! You can also drizzle it on oatmeal, sweet potatoes or wherever else you like to use nut butter.
Ingredients
1 cup cashew nuts
- 1 Tbsp. organic coconut oil
-
1 tsp. each Navitas Organics Turmeric Powder
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- ¼ tsp. ground cardamom
- Pinch of black pepper
- 1–2 packets stevia, or preferred sweetener of choice
Directions
- Whirl the cashews and coconut oil in a food processor until smooth.
- Add all remaining ingredients and process again until fully incorporated.
- Keep leftovers sealed in a glass jar, either in the fridge or a cool cupboard for up to 3 weeks.