yummy roasted cashew nutbutter

You guys, before you run away at the thought of making your own nutbutter, read this next sentence and *then* decide whether you wanna run away, deal?

Here’s what I gots ta say: This is both *way* delicious* and way *easier* than you think! (Pinkie swear!)

Two simple steps to Yummiville, population: one. (Or two if you share with a friend.)

Step one: Roast.

Step two: Blend.

Now when you first begin blending, I’m pretty sure I’m gonna hear a little bitta, “This is *so* not gonna work” and probly also some, “What was I thinking, listening t’you?”

Cuz at first it looks all crumbly, for a good long while, and you’ll be convinced that it’s never gonna change.

All I have to say about that is …

Keep blending, my friend!

Make sure you’re both A. in a patient mood and B. scraping down the sides of your food processor with your spatula. And then the magic happens!

Minute 10 will restore your faith in humanity, I swear!

And then you and your spoon will be sooooooo happy!

. . . . . . . . .

Yummy Roasted Cashew Nutbutter Recipe

• 2 cups raw cashews
• 1/2 tsp cinnamon
• 1/2 tsp maca powder (optional)
• 1/4 tsp pure vanilla
• 1/4 tsp kosher salt

Preheat oven to 400. Spread cashews in a single layer on nonstick mesh baking tray or over parchment paper on cookie sheet. Roast til just beginning to brown* slightly, about 5 min. Pop all ingredients into food processor and blend on high til smooth and creamy, about 10 to 20 min, scraping down the sides regularly. (The more often you scrape down the sides, the shorter the blending time will be.) Serve on a stick o’ celery or right from the spoon. Enjoy!

* Make sure not to allow your cashews to fully brown, which takes out some of their natural oils and makes a creamy nutbutter a bit more tricky to pull off. If y’accidentally went too long in the oven (oops!) add a drizzle of coconut oil as you blend and you’ll be just fine.