Cashew Nut Butter With Sunflower Seeds |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Creamy cashew nut butter with crunchy sunflower seeds. My family can't get enough of this. Ingredients:
2 cups cashew nuts roasted in sea salt |
3 tablespoons oil (i use smart balance) |
1/2 cup shelled roasted sunflower seeds |
Directions:
1. In a food processor grind cashews until finely minced.
2. Drizzle oil through top spout of processor until desired creamy consistency is obtained; may need to add more oil.
3. In a separate bowl, add sunflower seeds to cashew butter and mix well by hand.
4. Store in refrigerator in a lidded glass jar for up to 2 weeks.
5. Tip: if adding agave nectar or honey to nut butters, it will change the consistency and become dry and difficult to spread once refrigerated - add agave or honey as you use your nut butters to maintain a nice, spreadable consistency.
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