Ok, listen this is some serious morning that is happening around here. After my recent food sensitivity test, it came back that I was sensitive to ALMONDS! Almonds, are you kidding me? I eat almonds ALL THE TIME. Not just eat them, my body bathes in almond oil. It felt like a sick joke. I couldn’t believe it. It’s been a month since that test and I’m slowly coming to terms with the almond sensitivity. Remember with food sensitivities, you don’t need to stay off of them for life but at least for awhile. I’m hoping that my gut gets some good healing while I’m off the almonds!
I had to do an almond kitchen clean up. Almond flour, crackers, snacks, treats, and butter GONE! Don’t worry, those expensively delicious and precious almonds did not go to waste. I reluctantly gave them to family and friends. Okay so now that is out of the way, I needed a different plan. What kind of nut butter should I switch to? I looked in the pantry and saw a bag of Trader Joe’s Roasted and Salted Cashews. I quickly grabbed the bag and my dumped them into my Vitamix. I went ahead and cranked the it up from 1 to 10 and slowly the cashews were turning into butter. I grabbed a vanilla bean and scraped the seeds in half way through the process. Within 5 minutes, the butter was finished! My Vitamix is seriously powerful so please make sure if you use a high speed blender it may take longer or not, but judge it based on how it looks. I didn’t really need to scrap the sides but I did since I added the vanilla bean.
Cashew Butter Recipe
1 bag Trader Joe’s Organic Roasted and Salted Cashews
1 vanilla bean pod (scraps seeds out)
Empty the cashews into the vitamix blender and slowly increase the speed until you see it turn into butter. Halfway through the process, add the vanilla bean seeds in and continue until desired texture. Place the butter into a glass jar and refrigerate for up to 3 months (if it lasts). I eat this daily and so it lasts me about one week. Enjoy!!!
