-- 2 ripe bananas, peeled — 2 cups hazelnut milk (any other non-dairy milk can be used)-- 4
tablespoons cashew butter — 2 tablespoons pea protein powder — 2 tablespoons flax seeds — 1 tablespoon lucuma powder — 1 small handful kale, leaves removed and torn into small pieces (spinach and Swiss chard can be used too)-- 1 vanilla bean, split and seeded
-- 2 ripe bananas, peeled — 2 cups hazelnut milk (any other non-dairy milk can be used)-- 4
tablespoons cashew butter — 2 tablespoons pea protein powder — 2 tablespoons flax seeds — 1 tablespoon lucuma powder — 1 small handful kale, leaves removed and torn into small pieces (spinach and Swiss chard can be used too)-- 1 vanilla bean, split and seeded
1 1/2 cups rolled oats 1 1/2 cups quick oats 3/4 cup flax meal 3/4 cup unsweetened shredded coconut 9 tablespoons hemp protein powder 9 tablespoons raw cacao powder 6 tablespoons hemp seeds 6 tablespoons chia seeds 6 medjool dates, pitted and chopped small 1/4 cup plus 2 tablespoons brown rice syrup 1/4 cup plus 2 tablespoons raw honey 3 tablespoons coconut oil 1/4 cup plus 2
tablespoons cashew butter 3 teaspoons vanilla extract
Pin It by Jennifer Trennum Prep Time: 15 minutes Ingredients: (6 protein bars) 3/4 cup coconut butter, softened until spreadable 1.5
tablespoons cashew butter 2 tablespoons honey or maple syrup 1 teaspoon pure vanilla extract 60 grams (2 scoops) Vege... Continue Reading →
half a teaspoon powdered saffron 400 ml coconut milk 6 - 7 tablespoons rice malt syrup 3
tablespoons cashew butter a pinch of whole sea salt a few pinches of dried ginger powder
200 g dark chocolate (70 % cacao), preferably fairtrade 3
tablespoons cashew butter, at room temperature 3 tablespoons orange jam (with no added sugar), at room temperature 1 organic orange, washed half a teaspoon dried ginger powder (and some more to roll the truffles) 100 - 110 g almond meal cocoa powder (with no added sugar), just enough to taste powdered sugar (from brown sugar), just enough to taste
Layer 4: 1.5 cup maple water, 1 cup strawberries, 1 cup frozen cherries, 2
tablespoons cashew butter.
3 Tablespoons Coconut Oil, softened 1
Tablespoon Cashew Butter 1 Tablespoon Cocoa powder 1/2 teaspoon Pure Vanilla Extract 1/3 cup plus 1 teaspoon Oats (can use gluten - free) 3 Tablespoons Xylitol Dash Sea Salt
Oh, and they were sweet enough, especially after i frosted them too I have yet to try with rice syrup, but will let you know.Sorry i have to type this again - only 1/2
TABLESPOON CASHEW BUTTER!!!! Also gonna try a carob version too.Let you know!
My breakfast can either be Oatmeal Pancakes or what I call my Fiber One Breakfast which consists of a half a cup of Fiber One Honey Clusters with a quarter cup of non-fat, organic, milk with Ezekiel Bread toast topped with 1
tablespoon Cashew Butter.
Not exact matches
Mould the chocolate using the back of a
tablespoon so that all the sides are covered and there is a shallow space left for the
cashew butter.
-1 cup all - purpose flour -1 cup whole wheat flour -1 / 2 cup sugar -2
tablespoons graham cracker crumbs -2 1/2 teaspoons baking powder -1 / 2 teaspoon salt -2 eggs -6
tablespoons butter, melted -1 cup milk -1 / 4 teaspoon brandy flavoring -1 nectarine, fresh, cubed -4 apricots, fresh, cubed -1 / 3 cup salted and roasted
cashews, chopped
I used 2
tablespoons of almond
butter instead of the
cashews and it turned out fine.
I added a
tablespoon of some
cashew nut
butter I made, and injected them with homemade salted caramel sauce after scooping out the cookie dough.
1 16 ounce jar
cashew butter 3
tablespoons aquafaba * (chickpea canning liquid) 2
tablespoons molasses (not blackstrap) 1 1/3 cups dark brown sugar, packed 1
tablespoon (3 teaspoons) ground ginger 2 teaspoons ground cinnamon 1/4 teaspoon Kosher or sea salt 3
tablespoons cornstarch 1/8 teaspoon baking powder
3 cups soaked
cashews (soaked for 3 hours in water) don't soak any longer 1 1/2 cups almond milk I cup fresh lime juice 2 teaspoon packed lime zest 3/4 cup agave or maple syrup 1 teaspoon vanilla A pinch or two of salt 3
tablespoons lecithin 3/4 cup coconut oil or coconut
butter
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
Practical Tip: To lower your risk of cardiovascular and coronary heart disease, enjoy a handful of
cashews or other nuts, or a
tablespoon of nut
butter, at least 4 times a week.
1 and 1/4 cup of almond milk (I used toasted coconut unsweetened milk)--
cashew, coconut or whatever you use I scoop of Vega One coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1
tablespoon of Justin's maple almond
butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1
tablespoon of coconut flakes plus more for garnishing
If you don't want to use a powder, though, I've given the option to use a
tablespoon of
cashew butter instead, which will provide the body with natural amino acids, vitamins, minerals, and healthy fats without affecting the taste.
Also experimented with an oil - free sauce which turned out really well: Juice of 1 Meyer Lemon, 1 Garlic Clove, 1 Handful of Raw
Cashews, 1
Tablespoon of Raw Almond
Butter, 2
Tablespoons of Low Sodium Tamari, 1 Jalapeño, 1 Handful of Spinach, and 2 Handfuls of Fresh Basil.
• 6 large eggs (separated) • 500 grams caster sugar • 150 grams unsalted
butter (softened) • 2
tablespoons honey • 2
tablespoons rosewater • zest of 1 lime (finely chopped) • 1/2 teaspoon grated nutmeg • 1/2 teaspoon ground cardamon • 1/2 teaspoon ground cinnamon • 250 grams raw
cashews (finely chopped) • 250 grams semolina Preheat oven to 150 degrees.
2 cups unsweetened almond milk 1
tablespoon green tea leaves 2 - 3 sprigs rosemary — lightly bruised with the back of a chef's knife 1 vanilla bean — seeds scraped out 1/2 cup raw cacao
butter — shredded (I like this brand) 2
tablespoons maca powder (optional, but great here) 1 cup
cashews — soaked in water for 4 hours 4 soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional
Doughnuts 2 cups
cashews — soaked for four hours, or more 1/2 cup Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1 cup water 1/2 cup raw honey 2
tablespoons maca powder — optional 1/4 teaspoon salt 2
tablespoons sprouted pecan
butter or other nut
butter / oil 2
tablespoons almonds — ground 3/4 cup flax seeds — ground
1 medium onion, chopped 4 cloves garlic, minced 1
tablespoon olive oil 1 cup hot water 1/2 teaspoon curry powder 1
tablespoon fresh ginger, grated 1 cup natural peanut
butter (or other nut
butter; try
cashew!)
2
tablespoons your choice raw nut
butter (I used
cashew for its mild flavor and easy digestibility factor)
-LSB-...] Rosemary Hot White Chocolate2 cups unsweetened almond milk1
tablespoon green tea leaves2 - 3 sprigs rosemary — lightly bruised with the back of a chef's knife1 vanilla bean — seeds scraped out1 / 2 cup raw cacao
butter — shredded2
tablespoons maca powder (optional, but great here) 1 cup
cashews — soaked in water for 4 hours4 soft dates — pits removed and choppedground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional -LSB-...]
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)
Batter 1 vanilla bean, scraped 2 cups non — dairy milk 1/3 cup
cashew butter 1/4 cup maple syrup 2
tablespoons egg replacer or corn starch 1/2
tablespoon cinnamon 1/2 teaspoon freshly grated nutmeg A pinch of sea salt
Soak for 3 - 24 hours 1 cup of
cashews in filtered water 2 bananas, super ripe 1/4 cup of lemon or orange juice — I used oj 1/4 cup of maple syrup 1/4 cup of coconut oil, melted 3
tablespoons of softened peanut
butter (I prefer Justin's) 1 teaspoon of vanilla extract
But, if you want a more chunky
cashew butter just pulse your
cashews for a second or two, then take out a couple of
Tablespoons of those extra chunky.
2 cups
cashew cream 1 cup water 2
tablespoons vegan
butter 1
tablespoon minced onions 3 white peppercorns 1 sprig of parsley 1 teaspoon salt Pinch of nutmeg
1 cup of raw
cashews (soaked overnight or at least 8 hours) in fresh filtered water 1/3 cup of fresh filtered water 3
tablespoons of maple syrup 3
tablespoons of cacao powder 1 small or 1/2 of a very ripe banana 1 heaping
tablespoon of almond
butter (I melted Justin's) Pinch of salt
1 Large Ripe Avocado 1
Tablespoon Cashew or Sunflower Seed
Butter 1/2 cup Agave or Maple Syrup 1/3 cup Almond Milk 1/2 cup Cocoa Powder 1 1/2 teaspoons Vanilla Extract 1 teaspoon Stevia Extract Dash Salt
If you're out of nut milk, you can blend matcha with 1
tablespoon nut
butter (like almond or
cashew) and 1.5 cups water.
* 1/4 cup (60 g) unsalted
butter * 3
tablespoons extra-virgin olive oil * 3
tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix of sliced almonds,
cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
Return the 1/2 cup of
cashew butter and the carrots to the blender with the vinegar and remaining 1
tablespoon olive oil.
Nut or seed
butter: 1 - 2
tablespoons of nut
butter (almond or
cashew are my favorites), seed
butter (sunflower, pumpkin or tahini can do no wrong) with give your green smoothie thickness and great nutty flavor.
3/4 cup organic pecans or walnuts 2 - 3
tablespoons organic nut
butter of choice (we like
cashew butter) 1
tablespoon melted organic coconut oil 2 cups pitted organic Medjool dates 1/4 cup organic cacao powder (or carob powder — you may want to add a bit of sweetener if using carob) 1 teaspoon organic vanilla extract 1 teaspoon organic cinnamon pinch of salt 1/3 cup organic shredded coconut (optional)
Used almond
butter instead of
cashews, and instead of lemon, added in two
tablespoons of cocoa to compliment the flavor.
Yesterday my 2 - year - old wanted to help, and she wanted to add sunbutter (homemade sunflower seed &
cashew butter), so I added about a
tablespoon and it was actually good!
5 cups popped popcorn 1/2 cup unsalted
cashews 1/4 cup (2 ounces) unsalted
butter 1/2 cup light brown sugar, packed 1
tablespoon light corn syrup 1 teaspoon vanilla extract 1/4 teaspoon baking soda 1
tablespoon Maldon sea salt
super
butter 1 cup raw almonds 1/2 cup raw
cashews 15 raw brazil nuts 1/4 cup raw pepitas (hulled pumpkin seeds) salt to taste 1 to 2
tablespoons chia seeds
Pin It Ingredients: Crust 1/2 cup unsweetened coconut flakes 2 1/2 cups almond meal / flour 1/2 cup coconut flour 1/2 teaspoon salt 4
tablespoons coconut oil 4
tablespoons maple syrup Caramel Layer 1 cup creamy nut
butter (I used
cashew but you... Continue Reading →
Ingredients: 1 cup unsalted
butter, softened 1 cup firmly packed light brown sugar 1 1/4 teaspoons kosher salt 2 1/2 cups all - purpose flour 11 ounces butterscotch chips 3/4 cup light corn syrup 1
tablespoon plus 1 teaspoon water 2 cups roasted salted whole
cashews
Ingredients: 12 egg whites 2 cups white sugar 1 teaspoon cream of tartar 2 cups chopped
cashews, toasted 1 pound
butter, softened 12 egg yolks 2 cups white sugar 1 cup water 2
tablespoons dark rum 2 cups chopped
cashews, toasted
Add a couple
tablespoons of vegan
butter (optional) and a plant based milk (unsweetened
cashew milk works great) and using an immersion blender on low (don't turn on your blending tool unless it is in the pot already or you may splash yourself with hot water).
1/2 teaspoon sea salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1/4 teaspoon chili powder 1/8 teaspoon ground nutmeg 3
tablespoons unsalted
butter 3/4 cup
cashews 3/4 cup pecan halves 1/2 cup almonds 1/4 cup packed brown sugar 1
tablespoon water 1-1/2 teaspoons Worcestershire sauce Dash Louisiana - style hot sauce
1
tablespoon unsweetened cocoa powder 1 teaspoon kosher salt 1 teaspoon granulated sugar 3/4 cayenne pepper 3/4 teaspoon garlic powder 3 cups unsalted nuts (peanuts, pecan halves, walnut halves, slivered almonds and or /
cashews) 1/2 cup pepitas 2
tablespoons white sesame seeds 2
tablespoons unsalted
butter
Assorted nuts — any blend of peanuts,
cashews, walnuts, pine nuts, hazelnuts, Macadamia nuts, pecans or whole almonds (1 pound) Sea salt (1
tablespoon + 2 teaspoons) Fresh rosemary (A few sprigs) Cayenne (1/2 teaspoon) Organic cane sugar, sucanat or coconut sugar (2 teaspoon)
Butter, grass - fed, or coconut oil (1 - 2
tablespoons)