My amazing daughter, Sarah (yes, the same Sarah of Kiwi and Carrot fame), knows me inside and out. She knew I’d been in a bit of a slump lately and…sneaky girl…went behind my back and planned an entire birthday filled with happy surprises.
She helped plan a lunch with a bunch of my favorite friends, which amazingly turned out to be a complete surprise. Did not see that coming at all. Then she and my other kids surprised me with a lovely dinner at one of my fave Park City restaurants. AND if that’s not enough, she organized her siblings, and they bought me a Cuisinart food processor. I’ve actually never had one before! I was ecstatic.
So, you know how excited kids are to play with new toys? Of course I had to yank that processor right out of the box and start playing with it. First experiment: Cashew Butter! I LOVE peanut butter alternatives, so this one was a natural. And it’s literally the EASIEST thing in the world to make. So here’s my How to Make Cashew Butter in (pretty much) ONE simple step:
1. Combine cashews, a little salt, maple syrup and vanilla in a food processor and blend until smooth.
Yup. There it is. That’s it.
Oh wait…there is ONE more step.
That’s right. You gotta blend this baby for a loooong ten minutes. Remember when you were little and counting down those hours until your bday party seemed to take FOREVER? Like days and days on end and you were pretty much convinced that the world had stopped moving and was the clock was broken and were you going to die waiting to turn 8?! Yep. Cashew Butter. Ten long minutes. You can do it. It’s worth the wait.
And btw, Sarah, I love you to the moon and back a trillion gazillion times. Thank you for being an amazing daughter and one of my very best friends.
- 3 cups roasted cashews
- 1 Tbsp. pure maple syrup
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- Place all ingredients in food processor and process until completely smooth, about 8-10 minutes.
*This is the easiest recipe, and makes a delicious, creamy alternative to peanut butter, BUT it does take a full ten minutes to get that creamy consistency.
*Will stay fresh in the fridge for a few weeks!