Sentences with phrase «smooth cashew butter»

Start the day by spreading smooth cashew butter on warm, crusty whole - grain bread, chock - full of sweet raisins and spicy cinnamon.

Instead of a PB&J, try a CB&C: smooth cashew butter, bacon, and a bright, crisp - tender carrot salad on top.

Delicious caramel with a touch of salt and the satisfying crunch of nuts, with smooth cashew butter filling.

And smooth cashew butter helps to reduce iciness and add depth.

We were both CONVINCED that it wouldn't advance past breadcrumb stage and then suddenly a cricket ball sized lump of nut butter formed and slowly broke down into a super smooth cashew butter that is absolutely delicious!

My food processor is only 500 W but i made deliciously smooth cashew butter last week — so even if your food processor isn't the strongest you should still be able to do it, just keep it in a little longer Can't wait to try it with the vanilla powder!!

Not exact matches

Blend the dates, almond butter, coconut oil, cashews and cinnamon in a food processor until they form a smooth paste.

Yes you can absolutely make your own cashew butter, just blend them for 5 - 10 minutes until smooth and creamy!

Do you think 600W would be enough for making a smooth almond and cashew butter?

2 big fat and juicy medjool dates (see Note below) 1 tsbp almond milk 1/2 tbsp unflavored or vanilla whey (if you're going unflavored, use ours!!!!) 2 tbsp smooth cashew nut butter (I used this one by Meridian!)

This smooth and creamy gluten - free, dairy - free protein smoothie is loaded with nutrition and health benefits of pumpkin, pepitas (pumpkin seeds), blueberries and cashew butter.

In a large bowl, whisk together the eggs, coconut sugar, molasses, vanilla, cashew butter, and coconut oil until very smooth

Once the chickpeas and almond milk are smooth, add the dates and cashew butter, and again blend until all the ingredients are really smooth.

A few notes: I didn't have cashew butter so I used 1/3 cup raw cashews, and I blended the mix in a vitamix so it was still silky smooth.

This process takes quite a while, but be patient and make sure to continue processing the cashew until they pass the dry clumpy phase and turn into smooth, creamy nut butter.

For the Middle: 3 cups raw cashews, soaked overnight in cold water 3/4 cup (185 ml) coconut oil 1/2 cup raw honey or maple syrup, for pure vegan Juice from 1 lemon 1/2 vanilla bean, seeded Optional: 100g smooth peanut butter

Place the date puree in a large mixing bowl along with the mashed bananas, cashew butter, eggs, stevia, and vanilla and mix until smooth.

Mix together the softened coconut oil, cashew butter, cocoa and vanilla until totally smooth.

Warm the cashew butter slightly, then mix it with the eggs, vanilla, coconut oil and coconut milk until smooth.

For the filling, add the cashews, cream, oil, syrup and cacao butter to a high powered blender and blend until extremely smooth.

Add the soaked mango, lemon juice, salt and cashew butter to the food processor and blend until a smooth past forms.

So if you, like me, want super smooth, extra creamy cashew butter — just blendy mcblend for a few extra minutes and you have yourself some all natural, extra creamy, velvety smooth vanilla spiked cashew butter, just the way you like it!

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...

Drain the soaked cashews; add them to a food processor or blender along with the cooled brown butter and pulse until a smooth paste is formed (this may take a few minutes).

Take your soaked cashews, water, lemon juice, melted cacao butter and coconut oil, and your sea salt and blend until smooth.

Place all ingredients into a food processor and pulse until the mixture is smooth, but stopping before the cashew turns into a nut butter.

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.

It's rich, creamy, and smooth made from fresh turmeric and ginger, cashew butter, cinnamon, cayenne, and collagen for an extra protein boost.

Prepare frosting by draining and rinsing cashews, then blending with maple syrup, vanilla extract, coconut butter and salt until smooth.

Whip up toasted coconut with dates into the food processor into a smooth paste before adding cashew butter, cacao powder and coconut oil.

Cashew Butter Frosting 1/2 cup of smooth, unsweetened cashew butter 3 tbsp of earth balance (or vegan margarine of choice) 1 cup of powdered sugar 2 tbsp of full fat coconut milk 1 tsp of vanilla eCashew Butter Frosting 1/2 cup of smooth, unsweetened cashew butter 3 tbsp of earth balance (or vegan margarine of choice) 1 cup of powdered sugar 2 tbsp of full fat coconut milk 1 tsp of vanilla eButter Frosting 1/2 cup of smooth, unsweetened cashew butter 3 tbsp of earth balance (or vegan margarine of choice) 1 cup of powdered sugar 2 tbsp of full fat coconut milk 1 tsp of vanilla ecashew butter 3 tbsp of earth balance (or vegan margarine of choice) 1 cup of powdered sugar 2 tbsp of full fat coconut milk 1 tsp of vanilla ebutter 3 tbsp of earth balance (or vegan margarine of choice) 1 cup of powdered sugar 2 tbsp of full fat coconut milk 1 tsp of vanilla extract

Add the cashew nut butter, banana and rapadura and stir until the banana has more or less broken down and the mixture is almost smooth.

Meanwhile, in a food processor, process the cashew pieces, coconut butter or coconut flakes, and salt until fairly smooth.

Sometimes it can take many minutes for the oils to start to release from the cashews (almost like making nut butter) and everything to get smooth, depending on what blending device you're using.

You can make your own cashew butter by simply blending 2 cups of raw cashews in a high - powered blender (such as a Vita - Mix) until smooth.

In a small bowl, combine the cashew butter with the maple syrup and turmeric, mix until smooth.

Add melted coconut oil, cocoa and 1/4 of the cashew nut butter and process the crap out of it (3 - 5 minutes), until it is a smooth consistency / silky.

3/4 cup (192 g) smooth natural nut butter (I have used peanut butter, almond butter and cashew butter — all work well)

Cashew butter's smooth texture is ideal for sandwiches and toast.

The recipe is simple: Just blend chickpeas, dates, cashew or almond butter, maple syrup, almond milk, vanilla extract, and salt in a food processor until smooth.

1/4 cup smooth natural cashew or almond butter (about 2 oz.)

I used Almond Breeze Unsweetened Vanilla Cashew Milk, 44g of spinach, 59g of banana, 161g of pear, 1 1/2 teaspoons raw almond butter and 1 scoop Nuzest smooth vanilla protein powder.

Continue to process until the cashews begin to look smooth, like cashew butter.

I particularly like their cashew and almond butter - they are smooth and creamy and taste awesome!

The mixture of sweet dates, crunchy cashews, and smooth nut butter makes the perfect base when combined with the delicious combination of flavors from the apricot and vanilla.

In a high speed blender or regular blender, blend together the coconut milk, eggs, ghee, and cashew butter until smooth.

Not to mention the fact that cashew butter is MEGA smooth and creamy....

Made with just roasted cashews and canola oil, this smooth and creamy nut butter has no added sugar or hydrogenated oils.

In a small food processor combine cashew butter, soaked dates, coconut oil, and vanilla, and blend until smooth.

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.