Super Seedy Cashew Butter

Chelsea Colbath

Homemade roasted cashew butter + tons of seeds! This chunky spread is loaded with nutrients and is a fun twist on your usual peanut or almond butter.

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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

If you don't have or can't find one of these seeds, feel free to replace them with more of the others. I always keep them in my pantry, but you could just buy a small scoop of each from the bulk bins at your local Whole Foods or health food store, if you don't think you'll use up an entire 1-1b bag of hemp or chia seeds.