Introduction
Are you looking for a healthy and delicious way to satisfy your sweet tooth? Look no further than cashew butter! This creamy and nutty spread is a versatile and nutritious ingredient that can be used in a variety of recipes. In this blog post, we will share with you two of our favorite recipes with cashew butter that are easy to make and sure to please your taste buds.
Recipe 1: Cashew Butter Cookies
Looking for a vegan and gluten-free cookie recipe? These cashew butter cookies are the perfect treat for you!
Ingredients
- 1 cup of cashew butter
- 1/2 cup of maple syrup
- 1 tsp of vanilla extract
- 1/2 tsp of baking soda
- 1/4 tsp of salt
- 1/2 cup of dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the cashew butter, maple syrup, and vanilla extract until smooth.
- Add in the baking soda and salt, and mix until well combined.
- Fold in the dark chocolate chips.
- Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
Serving size: 1 cookie
- Calories: 150
- Total fat: 11g
- Saturated fat: 3g
- Cholesterol: 0mg
- Sodium: 70mg
- Total carbohydrate: 13g
- Dietary fiber: 1g
- Sugars: 8g
- Protein: 3g
Cooking Time
Preparation time: 10 minutes
Cooking time: 12 minutes
Total time: 22 minutes
Equipment
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
- Wire rack
Serving Suggestions
These cashew butter cookies are perfect for a mid-day snack or a post-dinner treat. Serve them with a glass of almond milk or a cup of tea for a cozy and satisfying experience.
Variations
You can easily customize this recipe by swapping the dark chocolate chips for chopped nuts, dried fruit, or coconut flakes. You can also add in some cinnamon, nutmeg, or ginger for a warm and spicy flavor.
Substitutions
If you don’t have cashew butter, you can use almond butter, peanut butter, or sunflower seed butter instead. If you don’t have maple syrup, you can use honey, agave nectar, or brown rice syrup.
Storage
These cookies can be stored in an airtight container at room temperature for up to 5 days, or in the fridge for up to a week. You can also freeze them for up to 3 months.
Tips
- Make sure to use creamy and smooth cashew butter for the best texture.
- Don’t overbake the cookies, as they will become dry and hard.
- Let the cookies cool completely before storing them, to prevent them from getting soggy.
Frequently Asked Questions
Q: Can I use white chocolate chips instead of dark chocolate chips?
A: Yes, you can use any type of chocolate chips you like.
Q: Can I use regular flour instead of almond flour?
A: No, this recipe is designed to be gluten-free and almond flour is an essential ingredient.
Recipe 2: Cashew Butter Smoothie
Looking for a quick and easy breakfast or snack idea? This cashew butter smoothie is packed with protein, healthy fats, and fiber, and will keep you full and energized for hours.
Ingredients
- 1 frozen banana
- 1/2 cup of frozen berries
- 1 tbsp of cashew butter
- 1 cup of almond milk
- 1 tbsp of chia seeds
- 1 tsp of honey or maple syrup (optional)
Instructions
- Combine all the ingredients in a blender and blend until smooth and creamy.
- Pour the smoothie into a glass and enjoy immediately.
Nutritional Information
Serving size: 1 smoothie
- Calories: 350
- Total fat: 16g
- Saturated fat: 2g
- Cholesterol: 0mg
- Sodium: 200mg
- Total carbohydrate: 44g
- Dietary fiber: 12g
- Sugars: 22g
- Protein: 10g
Cooking Time
Preparation time: 5 minutes
Total time: 5 minutes
Equipment
- Blender
- Measuring cups and spoons
- Glass
Serving Suggestions
This cashew butter smoothie is a great way to start your day or refuel after a workout. Serve it with some nuts, seeds, or granola for extra crunch and texture.
Variations
You can switch up the frozen fruit and use mango, pineapple, peaches, or cherries instead of berries. You can also add in some spinach, kale, or avocado for extra nutrients and flavor.
Substitutions
If you don’t have cashew butter, you can use almond butter, peanut butter, or tahini instead. If you don’t have almond milk, you can use any type of milk or non-dairy milk you like.
Storage
This smoothie is best enjoyed fresh, but you can store any leftovers in the fridge for up to a day. Make sure to give it a good stir or shake before drinking.
Tips
- Use a ripe and sweet banana for natural sweetness, and freeze it beforehand for a creamier texture.
- Add in some ice cubes if you prefer a thicker and colder smoothie.
- Adjust the sweetness and consistency to your liking by adding more honey, milk, or fruit.
Frequently Asked Questions
Q: Can I use fresh fruit instead of frozen fruit?
A: Yes, you can use fresh fruit, but you may need to add in some ice cubes to achieve the desired texture.
Q: Can I use water instead of milk?
A: Yes, you can use water, but the smoothie may be less creamy and flavorful.
Conclusion
We hope you enjoyed these two delicious and healthy recipes with cashew butter! Whether you’re in the mood for a sweet treat or a nutritious smoothie, cashew butter is a fantastic ingredient that can elevate any dish. So go ahead and give these recipes a try, and let us know what you think!