I eat a lot of different nut and seed butters but I don’t usually post the ‘recipes’ because they’re always slightly different and I feel like it’s best to mess around and experiment to create ones to your own taste. Sometimes though, I stumble across a combination that’s so good – I not only write it down to make again – but I want to share it with you guys!
Just like my Aloha Spread (my first ever recipe on here!) and my Ginger-Almond Butter, this is one such recipe! The buttery sweetness of the cashews is really brought out by the vanilla, the hazelnuts make it taste so much richer and deeper, whilst the salt gives it a lovely savoury edge. Being full of nutty goodness, this spread is a great source of plant protein as well as many essential minerals which keep your body in tip top running condition! Hazelnuts in particular are high in vitamin E which is super important for maintaining healthy skin, hair and nails. So slather on toast with jam (my fave), use in smoothies or to top porridge, or get really stuck in with a spoon! And then feel really smug about just how tasty it is to get yourself a glowing complexion! 😉
Makes 1 large jar
INGREDIENTS
- 1 cup/approx 125g hazelnuts
- 2 cups/approx 250g cashews
- 1½ tsp vanilla extract (or seeds scraped from 2 pods)
- ¼ tsp (or to taste) sea salt.
METHOD
- Preheat the oven to 180C (160C fan oven). Place the hazelnuts and cashews on 2 baking trays and allow to toast for 10-12 minutes until fragrant. Take out of the oven and allow to cool.
- Place the nuts into a food processor and process until creamy, scraping down the sides when necessary. It might take 10-15 minutes to get to that really smooth and silky consistency, but trust me – it’s worth it!
- When the nuts are of the desired consistency, add in the vanilla and salt. Process again until they are completely incorporated.
It’s as simple as that! Store in a glass jar in a cool cupboard or the fridge (apparently this is what you are meant to do to stop the nuts going rancid – but I always keep mine in the cupboard with no problems). It should last up to a month in the right conditions but that’s a real challenge when it’s this tasty!
