Sentences with phrase «cashew butter as»

Mentioned in notes to use cashew butter as the peanut butter is stronger in flavor.

Used cashew butter as that's what I had and thought I would like it better than PB.

I really like that you added cashews & cashew butter as I think it would give a good flavour and help with texture.

I love Puffins (peanut butter & chocolate) and Chocolate Crunchy Nuttzo and cashew butter as my favess

Try using cashew butter as the nut butter for a more neutral flavor that really lets the chocolate flavor shine.

These look incredible.This type of homemade chocolate is the best and we love the idea of using cashew butter as a filling instead of typical fondant fillings found in other Easter eggs (bleh!).

And a perfect time to try homemade cashew butter as well!

Help with blood sugar — Try adding cashews in whole nut form or cashew butter as a great addition.

The cheesiness of a standard rose sauce is achieved with nutritional yeast, without being overpowering and cashew butter as a thickener.

I made this Vanilla Maple Cashew Butter as part of the July theme for The Recipe Redux... which was creating a recipe using spirits, extracts or alcohols.

Generally I do tend to eat more almond or cashew butter as I much prefer the taste too x

Not exact matches

I just made the dressing, but with Cashew Butter instead of almond and i poured it on steamed broccoli as a side and it was amazing.

I'm not sure if this was down to using homemade almond butter (previously used cashew butter), not sifting the raw cacao or over-mixing in the Magimix — any thoughts on this would be appreciated (although this may be better directed at Madeleine as the recipe originated from her.)

I never cut out peanuts / peanut butter completely, I just limit them as I eat a lot more of cashew and almond butter.

I eat peanut butter but I don't tend to have it too often as I much prefer cashew and almond butter!

What would you suggest as substitutes for brown rice flour and cashew butter?

You could try using a different nut butter instead such as cashew butter, although I haven't tried this myself before!

really want to try this, as soon as I get ahold of some cashew butter!

Sometimes I use a peanut butter instead of cashew, or a packet of mixed nuts instead of almonds and it's just as delicious!

I understand if it doesn't work for you though in my recipes I often use it for the specific sweetness or stickiness, so sometimes nut butters (almond, cashew or tahini) can work as a substitute or other oils (olive) or other sticky beauties (dates, figs etc).

The white chocolate drizzle, made with cacao butter and cashews, adds a nice, extra bit of texture to the creamy berry base, but the creamsicles are great on their own as well, in case you don't want to bother with the drizzle.

You could try blending some cashews instead of cacao butter but I haven't tried it myself so can't guarantee it will work as well x

I included a second recipe for the frosting using cashews and maple syrup which is also very delicious and works just as well as the maple butter.

We don't keep peanut butter in the house (as my sister has a peanut allergy), so I used cashew butter, which I had on hand.

1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3 cup of nut butter (I used creamy cashew) 2 tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as well

The only major revision I made was to omit the Parmesan in favour of a vegan (cashew - based) mock parm that I make, as well as omitting the butter.

One of my favorite gluten free blogging friends, Aubree of Living Free, first introduced me to the concept of cashew butter back when she hosted it as the Blogger Secret Ingredient one week, and I've been meaning to use it ever since.

Sweetened with cashew butter, maple syrup, brown sugar, and cinnamon, the chickpeas serve as the perfect protein base for this cookie dough - inspired dip.

If you are looking for something different such as cashew butter, sunflower seed butter, etc., you will note how EXPENSIVE a jar of this stuff is!

While cashews are very much a distinct tasting tree nut, ground up as a butter their flavor mellows and melts into whatever you make.

The lazy me took a good amount of tomato passata as a base for the stew and added a cup of cashew butter to make it more rich and tasty.

Alternately, I might suggest macadamia butter if that is an option as it has a richness similar to cashews.

I usually have cashew, peanut and almond butters as well as tahini, for cooking, but I really don't usually spread them on things and eat them plain.

So while I liked that the coconut butter version had a whiter center, I opted for the better texture and flavor (way more important) by using soaked cashews, coconut oil and cacao butter as the middle layer.

My husband's grandmother has celiac as well as an almond sensitivity... I'm assuming it would still work to substitute another nut butter, like peanut or cashew?

Cashew butter really gives it a taste / texture closer to authentic cookie dough, as it's a little more mild in flavor, but I LOVE almond butter so I didn't mind that the flavor really came through.

1 pkg frozen chopped spinach, defrosted and squeezed well 1 can artichoke hearts, drained and rinsed then chopped 1 onion, finely chopped and sauteed until cooked very well 1 can white beans, drained and rinsed 2 tbsp nutritional yeast juice of 2 lemons 1/2 cup water 1 tsp garlic powder freshly ground black pepper to taste optional — a few dashes of a herb blend such as Mrs. Dash optional — for a creamier party version add some cashew butter

Almond butter and cashew butter is not as oily as peanut butter.

This time around I used homemade chocolate cashew butter in place of the almond butter because it's what I had on - hand and they tasted just as good if not better.

all - purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, melted 1/2 cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4 cup mini semisweet chocolate chips 1/2 cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other nuts of your choice) 1/2 cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit of your choice can be used as an alternative)

Initially your cashews will get all chunky, then after a minute or two they will break down into a fine looking flour, then the real magic happens, the heat and friction from all that blending will extract the natural oils from our beloved cashews and in mere minutes, you will witness one of the most beautiful transformations of all time as your golden, delicious cashews are whipped into a smooth and creamy, deliciously dreamy nut butter right before your pretty little eyes...

Variety is extremely important in a vegetarian diet, and as I already eat a whole lot of cashews (hello cashew butter) I wanted to experiment with a different type of nut.

again I could be wrong (and I hope I am... cashews are yummy) AS far as almond butter I figured they probably had sugar added in..AS far as almond butter I figured they probably had sugar added in..as almond butter I figured they probably had sugar added in....

Now, once your cashew butter is ready — feel free to go ahead and use it as you would, business as usual — dive head first into the jar and eat your way out... or you be a little more refined and get yourself a spoon, do what you feel

To make a Flourless Vanilla Muffin, we used cashews as a base since they have a much more neutral flavor than peanut butter.

Fab flavour combos, orange white choc and cranberry always go great together — I also used raw honey in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine pure raw cacao butter (gently melted) with a pinch of celtic salt, a little extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark chocolate chips even easier by melting pure coconut oil and stirring in a little vanilla, honey and raw cacao powder before freezing!as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine pure raw cacao butter (gently melted) with a pinch of celtic salt, a little extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark chocolate chips even easier by melting pure coconut oil and stirring in a little vanilla, honey and raw cacao powder before freezing!as innocent as you might think — read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine pure raw cacao butter (gently melted) with a pinch of celtic salt, a little extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark chocolate chips even easier by melting pure coconut oil and stirring in a little vanilla, honey and raw cacao powder before freezing!as you might think — read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine pure raw cacao butter (gently melted) with a pinch of celtic salt, a little extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark chocolate chips even easier by melting pure coconut oil and stirring in a little vanilla, honey and raw cacao powder before freezing!As for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine pure raw cacao butter (gently melted) with a pinch of celtic salt, a little extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark chocolate chips even easier by melting pure coconut oil and stirring in a little vanilla, honey and raw cacao powder before freezing!!!

As a big fan of peanut butter cookies, but not a fan of all the flour and sugar, these flourless cashew butter cookies are a most delicious replacement.

-LSB-...] A vegan pudding is as rich as a ganache and made creamy with cashews and nutty almond butter.

You may also use peanut butter and different nuts such as peanut or cashews.

As a big nut butter fan I was keen to try the cashew butter although slightly dissappointed to find that it had sunflower oil in it, this is not something I would usually consume as it's something I would consider refined and processed and actually quite harmful if consumed on a regular basiAs a big nut butter fan I was keen to try the cashew butter although slightly dissappointed to find that it had sunflower oil in it, this is not something I would usually consume as it's something I would consider refined and processed and actually quite harmful if consumed on a regular basias it's something I would consider refined and processed and actually quite harmful if consumed on a regular basis.