The other day something unthinkable happened. I opened the nut butter cabinet in my kitchen (obviously I have an entire cabinet dedicated to nut butters. Who doesn’t?) and found only one jar of peanut butter. One mostly empty jar, at that. I’m talking just the dregs at the bottom, not even enough to turn into a reasonably sized snack.
That cabinet usually has a lifetime supply of almond butter, at least 2 varieties of peanut butter, homemade cashew butter, and one or two other random homemade nut butters in it at all times. So, to find it on the brink of empty was pretty shocking. It’s also a reflection of the fact that I feel like I haven’t gone grocery shopping in months. 
My schedule has been overly hectic and every week it seems like I’m running to the farm down the road for some veggies and then stopping randomly at Trader Joe’s once or twice after the gym to get something to piece together dinners with. I haven’t even been planning out our dinners or writing out grocery lists- which I love doing- and my nut butter supply was apparently the first thing in the house to suffer.
Well, maybe my sanity was the first. But the nut butters are what really opened my eyes to this crisis.
Not being one to let my favorite kitchen cabinet get lonely, I decided to whip up a batch of cashew butter to keep it company while I work on getting all the other store-bought butters I always have around.
I ended up staring into my pantry for too long, one thing turned to another, and I ended up dumping tons of seeds into my creamy, toasty, rich cashew butter. First I just added hemp and chia seeds, but then I realized two seeds just wasn’t enough, and dumped in some flax and pumpkin seeds too. I mean, why add some when you can add more?
The end result? The most seedy, chunky, nutritional superpower filled nut butter I’ve ever had the pleasure of knowing. And trust me, I’ve gotten very well acquainted with this seedy beauty. I’ve been spooning it over oatmeal in the morning, making cashew butter + banana sandwiches out of it, dunking apple slices into it, and one night I even spread it on toast with a drizzle of honey for dessert. Oh, and I’m obviously dipping pretzels straight into the jar and eating it off a spoon whenever I walk through the kitchen. So, prettymuch nonstop.
If you’ve already tried my Homemade Roasted Cashew Butter, you already know how blissfully simple it is to make. Cashews aren’t as hard as almonds or peanuts, and turn into butter in just minutes. Just to be sure they give up their creamy goodness lickety-split, I added a big dollop of coconut oil to the mix as well. So, even if you have an old food processor, you should be able to make this happen with relative ease! Hello, dreamy, seedy nut butter. 
I think we’re going to be friends.
Super Seedy Cashew Butter
Ingredients
- 3 cups raw cashews unsalted
- 2 Tablespoons coconut oil
- 1/4 teaspoon salt
- 2 Tablespoons hemp seeds
- 2 Tablespoons chia seeds
- 2 Tablespoons pumpkin seeds aka pepitas
- 1 Tablespoon ground flax seeds
Instructions
- 1. Roast cashews by placing them on a sheet pan in the oven. Turn the oven to 350 degrees Fahrenheit, and let them cook for 10-15 minutes, or until starting to turn golden brown. I never bother to preheat the oven for this, but if yours is already preheated, start checking the cashews after 8 minutes so they don't burn.
- 2. Let cashews cool slightly, then transfer to the bowl of a food processor or high-powered blender with coconut oil and salt. Blend on high for 2-4 minutes, scraping down as needed, until smooth and creamy. Then add all seeds, and blend again just to combine.
- 3. Transfer cashew butter to a 16-oz container with a lid, and store at room temperature.
Notes