Sentences with phrase «cashew butter because»

I honestly do not think I can pick one kind of nut butter... but I love almond butter with vanilla and espresso (featured in my post), but I'm also a huge fan of cashew butter because it's so smooth.

Note that I substituted cashew butter because that's what I had on hand (so these are not nut - free).

I'm so glad Magda used Cashew Butter because that and Tahini are all I have and I must eat these today.

Also, I use cashew butter because it's my favorite but you can use any nut butter you have to hand.

I love that you made them with cashew butter because it's a lot creamier and milder than almond butter or peanut butter.

Not exact matches

I must say that Ella's sweet recipes aren't for me, because you Ella use so much almond butter, cashews, pecans or other nuts which I can no longer use.

Tip # 1: Using store - bought cashew butter will not work with the recipe because the consistency is much thinner than making it homemade in a food processor and the mixture will not be thick enough to form the shape of a cookie.

Meanwhile... Make the crust: — Mix together almond and cashew meal (or whatever you have) with a mix of honey and coconut oil (or you can just do one or the other or butter — I like the mix because then it's sweet but not too sweet) until it is a sticky dough consistency — Press into the pie pan and chill until you're ready for it — Pour in the hot blueberry mixture — stir in some fresh blueberries for fun!

1 tbsp peanut butter 1 tbsp macadamia butter (or cashew butter if you can't find maca) Few drops of stevia (I used this stuff because, unlike others that taste of food, this one tastes nice) 1 tbsp coconut flour 1 tbsp of Sukrin syrup (this!

I also am really into cashew butter lately, because if you're been off processed sugar like I have, cashew butter basically tastes like cake.

This time I used almond butter instead of cashew for the cookie dough, because that's what we had, but go with any nut butter you like best!

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.

You can use any nut butter you'd like in place of it, I prefer coconut because the flavor doesn't overwhelm the shake - but I'd imagine almond or cashew to be tasty too!

I think it'd be best to just soak the nuts before grinding them, because cashew butter wouldn't exactly do the trick for either one of these, it's just too wet and greasy.

I added caramelized cashews because they are my new favorite decoration for any type of cake, and the frosting is a mix of vegan whipped cream and cashew butter cream frosting.

The brownie batter calls for pumpkin puree, smooth almond or cashew butter, cocoa powder (unsweetened), and protein powder, and the frosting calls for chocolate protein powder, granulated sweetener (like stevia powder), nut butter (cashew or macadamia works well because they're nice and smooth), and vegan milk of choice.

I used cashew butter instead because I was out of almond butter.

The granola I wish I could share a recipe for because it was dynamite but they were just tossing amounts on the cutting board and I really don't know the measurements but the ingredients that went in were steal cut oats, organic peanut butter, coconut sugar, cacoa and crushed cashews.

One thing I should mention though - it'll probably have a much nuttier taste if you go with cashew butter, because most cashew butter is made from cashews that are roasted.

I say accidentally because it was supposed to be with different ingredients like cashews and dried cherries, which I didn't have, so I subbed some toasted quinoa (which up until then I was a stranger to, but I had some on hand from a recent shopping trip to my local Winco) and used sunflower seeds, pumpkin seeds, oats, raisins, peanut butter, honey and sea salt.

We will keep these as a once - in - a-while treat because a small jar of cashew butter is an investment.

I love me some nut butter - I currently have almond butter (2 jars because one is almost out and I always make sure I have backup) peanut butter and a cashew - macademia nut butter!

After throwing in a few chocolate chips, I realized that they were melting because the heat of the cashew butter.

As for the chia seeds, I say optional because I was pleasantly surprised by how chia packed Betsy's Best cashew butter was!!

water for desired texture (might need a bit more than tahini because the cashew butter is a bit thicker)

I haven't gotten on the cashew butter train before this, mostly because I've had mixed results blending up my own nut butters in the past.

(I also love that you get to try customizing nutritious foods and I, erm, customize chocolate:D) My creation is a bar with cashew butter, soy protein powder, flaxseeds because you made me wnat to try them with your pancakes post, agave, cinnamon, and carob powder.

Mostly because I don't have cashew butter and I do have tahini but if I did have cashew I'd be happy dancing too!

Because the process for making this macadamia cashew butter is virtually identical.

Similarly, cashew butter is gaining attention because of its inherent sweet and creamy consistency that makes it utterly irresistible.

(Also added almond flour and ground flax to get firmness, and used peanut butter instead of cashews, just because of a craving and supplies on hand.)

We've got a heavier post today, but bear with me because it's paired with a step by step picture tutorial to make your own homemade Cinnamon Cashew Butter!

With these two observations combined, I'm going to keep this dairy - free thing going for a while longer because this cashew butter makes me feel great!

For these breakfast cookies, I really wanted to the lemon flavor to shine through, so I used cashew butter instead of almond or peanut butter because it has a much softer flavor.

I've been avoiding peanuts for years because of this (despite my love of peanut butter), which isn't terrible as there are lots of yummy nut butters out there (almond, cashew, etc), but it would be nice to know for sure.

I prefer using raw cashew butter to get the most nutrition (and because I'm not a fan of added oils, salts, and sugars in processed varieties), but you could really use any nut butter you wanted to.

water for desired texture (might need a bit more than tahini because the cashew butter is a bit thicker)

The reason I'm asking is because I recently started using raw cashew butter in recipes (really love it, especially for vegan mac N cheese) and made my own batch, but I only used raw cashews and a little salt and wanted to know how long I can keep it in the fridge!?

Cashew butter works great in these bars because collagen baked goods need a little extra help holding together, and nut butters are better at binding than butter or oil.

I used a heavy 1/4 c of raw cashew butter instead of soaking the cashews, i homemade the garlic hummus, i added corn per another commenter's suggestion (it offset the saltiness very well), and i used my 8 c food processor because its more powerful than my blender (a little messy so i weighed it down with a cast iron).

: (I also skipped the cashew nuts because I was going for rye bread with hazelnut butter as well and thought it might be too much.

I used Cashew butter instead of peanut butter and coconut milk because I didn't have any almond.

I love me some nut butter - I currently have almond butter (2 jars because one is almost out and I always make sure I have backup) peanut butter and a cashew - macademia nut butter!

These are going to be around 280 calories per brownie because, cashew butter (or any nut butter) is pretty high in calories.

For the nut butter, I've opted to use cashew butter, because it's mild and not overpowering.

After throwing in a few chocolate chips, I realized that they were melting because the heat of the cashew butter.

I initially got these because she refused to take cephalexin capsules wrapped in peanut or cashew butter, and found that she would gladly take the capsule if enclosed in the chicken pocket.