The habit was a hard one for me to break but over the years my family and I have slowly out grown our love affair with the childhood favorite, for no other reason than "it hurts" when we eat it.
One of our very favorite and easy recipes is cashew butter. This recipe calls for raw cashews but there are some thoughts that soaking and lightly roasting the cashews will increase their digestibility. If you have any information on this, please share it with us in the comments section.
1 lb of raw or roasted, unsalted cashews
1) Turn on the food processor and slowly pour the cashews in.
2) The cashews will become coarse and may ball up into one side of the bowl. Slowly drizzle the sunflower oil into the processor until the butter evens itself out and has a nice smooth texture.
3) Add the salt 1/4 teaspoon at a time and adjust to your preference.
4) Put into the mason jar, cap it and keep it refrigerated.
Next time, keep some cashews in reserve and throw in at the end and lightly pulse for a chunkier version.
Experiment with different types of nuts and seeds or other additions like honey or cinnamon.