Sentences with phrase «use raw cashew butter»

Tip: Use raw cashew butter with no added ingredients, as it will freeze best.

It's harder to find, unless you have a natural foods store, but it's best to use RAW cashew butter if you want this truly raw (the label will specify if it's raw or not).

I used raw cashew butter instead of PB, and a mixture of coconut nectar, stevia, and maple extract in place of the maple syrup.

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.

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!?

Not exact matches

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 use raw nuts for this nut butter recipes, however I roast the nuts for the almond butter and cashew butter recipe, they're all really delicious!

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

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.

I use raw cashews, coconut milk (full fat), vanilla extract and Nutiva's Coconut Oil with Butter Flavor to get that delicious butter - y flavor in the Butter Flavor to get that delicious butter - y flavor in the butter - y flavor in the cakes.

2 tablespoons your choice raw nut butter (I used cashew for its mild flavor and easy digestibility factor)

my friend Val makes them the best with cashew butter, i used store bought almond butter on a bunch that was massaged in italian dressing, i loved them so much i ate the last bunch raw.....

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!!!

Made these today, using cashew butter that I made from organic, raw cashews in my food processor.

I also prefer to not use soy, and while I can get real raw imported almonds instead of the pasteurized US almonds, I normally just make milk with pre-made cashew or walnut butter since I can make it in a matter of minutes instead of hours.

If you don't have coconut butter (like Artisana), just double the amount of soaked raw cashews or, for a nutty twist, use raw almond butter!

Yep, I love cashew butter for baking, it is one of the most subtle nut butters especially if you use the raw stuff.

I made a buttercream frosting using cashew butter, almond milk, and powdered raw turbinado sugar with a little vanilla.

1/2 cup raw cashews, soaked 3 tablespoons agave or coconut nectar 2 tablespoons coconut butter (I used Vivapura «s amazing Coconut Créme!)

I want to try your recipe but go the lazy route and use premade raw cashew butter.

I made this tonight with unsweetened almond milk (don't use soy too often), 1/2 cup of raw soaked cashews in the sauce in lieu of cashew butter) and it was incredible!

Did you use raw or toasted cashew butter?

1 cup raw cashews (soaked for at least 3 hours) 2/3 cup water (up to 1 cup if you need more to blend it) 2 tbsp chia seeds 6 small dates 1/4 cup cocoa paste (or cocoa butter) 2 tbsp cocoa (or 4 if using cocoa butter) 1/3 — 1/2 cup agave syrup vanilla powder, pinch of salt 1 tbsp fresh lemon juice

Alternatively, use store bought cashew butter (which is a lot more expensive and also not usually raw).

Depending on your cupboard stores you can swankify it by using all raw ingredients e.g. grinding your own almonds for the crust and using raw tahini or raw cashew butter in it.

1 cup freshly ground (or gently melted) coconut butter 1 tsp vanilla Pinch salt 1/2 cup cashew meal 3 tbsp raw honey (or use maple syrup for a vegan version) 2 tbsp raspberry juice (optional)

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.

2 tablespoons your choice raw nut butter (I used cashew for its mild flavor and easy digestibility factor)

2 - 3 frozen bananas 600 ml plant - based milk (almond or coconut) 2 heaped tablespoons cashew or almond butter 1 - 2 medjool dates, pitted 3/4 - 1 teaspoon turmeric 3/4 - 1 teaspoon cinnamon 1/4 teaspoon ginger pinch cardamom pinch black pepper 1 tbs raw honey or rice malt syrup (optional - i don't use either) 1 scoop vanilla protein powder (optional) 1 cup ice (optional)

Also, if you don't have coconut butter (such as Artisana), just double the amount of soaked raw cashews or, for a nutty twist, use raw almond butter!

With a light flavor and creamy texture, this nut milk features a special trick: using a packet or raw cashew butter instead of having to soak whole nuts or use processed cashew butter.

Have a chocolate pudding using raw cacao powder, avacados, almond mylk and cashew butter (usually sweeten with maple syrup) that ROCKS, but the cacao IS a bit... not «grainy», but similar to a fine grainy - ness.

I made cashew butter again, except I used 1 part macadamia nuts and 3 parts cashews, all raw, with nothing added... this is my new obsession to sneak a teaspoon here and there.

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).

BITES: 1 1/2 cups raw pecans 1/3 cup raw cashews 1/4 cup raw cacao powder 1 tablespoon mesquite powder 1 tablespoon maca powder 1/2 teaspoon vanilla powder 1/2 teaspoon fine sea salt 1/4 teaspoon ground cinnamon 1 cup pitted Medjool dates (they should be soft) 1 tablespoon coconut butter 1 tablespoon non-dairy milk (I used coconut) CACAO GLAZE: 1 1/2 tablespoons virgin coconut oil 1 tablespoon raw cacao powder 1/2 teaspoon maple syrup SPRINKLES -LRB-!!!)

I use raw cashews, coconut milk (full fat), vanilla extract and Nutiva's Coconut Oil with Butter Flavor to get that delicious butter - y flavor in the Butter Flavor to get that delicious butter - y flavor in the butter - y flavor in the cakes.