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    Ask the Chef - Cashew Butter

    By Julie Morris, Superfood Chef | February 17, 2014

    Cashew butter is one of those delicacies that understandably earns its cult following. Creamy, nutty, and naturally mildly sweet, this special spread is a coveted upgrade to peanut butter, and a welcome change-up from almond butter. Plus, the health benefits of cashews abound: in addition to protein, the nuts also provide important minerals like zinc, manganese, magnesium, copper and phosphorous. And though a jar of cashew butter can go for a steep price at the store,

    cashew butter is easy to make at home at a fraction of the cost!

    To make it, you will need a high speed blender, but not much more.

    BASIC CASHEW BUTTER (Makes 1½ cups)

    2 Cups Navitas Naturals Raw Cashews
    3 Tbsp neutral-flavored oil, like Grapeseed Oil
    ¼  teaspoon Sea Salt (optional)

    Combine the ingredients in a high speed blender, and blend on a low-medium speed for a full minute, or until cashews are very smooth, the increase to high to get the butter extra smooth. (You may need to stop the blender and mix down some cashew butter that is on the side walls of the pitcher before continuing to blend.) Store your cashew butter in a glass jar in the refrigerator, and it will last for several months.

    You can also give this basic butter a flavor and/or health boost with infinite additions. Blend in a handful of hemp seeds to add healthy Omega fats. A teaspoon of maca powder, a little cinnamon, and a small amount of maple syrup turns this into a sweet spread. Or, try a little cacao powder  and agave blended in to give Nutella a run for its money. Get creative and spread the cashew love!