Vegetarian

Cake Batter Cashew Butter is for Snack.

Cake Batter Cashew Butter takes 1 minutes to prepare.

Cake Batter Cashew Butter takes 30 minutes to cook.

Cake Batter Cashew Butter makes 28 servings.

The ingredients for Cake Batter Cashew Butter are:

3 cup raw cashews
1/4-1/3t fine grain sea salt (if using salted nuts, omit the salt)
1/2Tbsp. vanilla extract
1/2tsp. almond extract
1Tbsp. sucanat (brown sugar may work)
1 1/4 Tbsp. sprinkles

Here is how you make Cake Batter Cashew Butter:

Preheat your oven to 250*.Roast cashews on a pan for about 30min, turning 1-2x until lightly golden brown.Let cool 5-10min and pour into your food processor.Turn on + let process until butter smooth. You will need to scrape down the bowl numerous times before it butterizes. It takes about 8-12min to smooth out. Once smooth, add in salt, vanilla, almond, and sucanat.Process again until smooth, scraping the bowl as necessary. ~2-4min.Empty into a bowl and place in the fridge for 15-30min, until room temp or slightly cool.Stir in sprinkles + pour into a jar.*If you?re at the 12min mark and nothing is happening, add in 1/2T at a time of tasteless oil.*I use a Cuisinart 16c food processor. If you?re using a 7c, you may want to decrease the amount of nuts from 3c to 1-1.5c. *I store my nut butter in our pantry for 1-2 weeks. If I don?t use it up by then, I?ll move it to the fridge. I?m sure food safety protocol would say to store them in the fridge from day one, but I?ve never had a problem. If I make a nut butter with flax however, it?s always kept in the fridge.Makes 1 3/4 cupsServing Size:?28 1 tbsp. servingsNumber of Servings: 28Recipe submitted by SparkPeople user SHELBSYD.

The nutritional information for Cake Batter Cashew Butter is:

• Servings Per Recipe: 28
• Amount Per Serving
• Calories: 73.7

• Total Fat: 5.7 g
• Cholesterol: 0.0 mg
• Sodium: 47.2 mg
• Total Carbs: 4.3 g
• Dietary Fiber: 0.4 g
• Protein: 2.1 g

The dietary needs meet for Cake Batter Cashew Butter is Vegetarian