This sweet cashew butter has only natural sugars from blueberries, but tastes almost like a cookie dough. The sweet and creamy cashew pairs perfectly with the cinnamon and blueberries, making for a wonderful treat.
Imagine an incredibly creamy, nut butter, with little hints of cinnamon, and tiny bits of blueberry crystals, that almost tastes like a cookie. That is what this Whole30 Blueberry Cashew Butter tastes like. It almost feels like a dessert, only it’s not because there’s only a small amount of freeze dried blueberries adding just the slightest touch of sweetness.
I whipped this cashew butter up in no time. Essentially all you have to do is add the ingredients to the food processor and wait about 5 minutes. It’s that simple! I like using roasted and salted cashews to give the cashew butter a richer taste, but you could also use raw or unsalted cashews for this recipe.
I love this cashew on sweet potato toast with some blueberries, or on a banana or pear as an afternoon snack. It’s so yummy and adds a fun twist to your diet!
Whole30 Blueberry Cashew Butter
This sweet cashew butter has only natural sugars from blueberries, but tastes almost like a cookie dough. The sweet and creamy cashew pairs perfectly with the cinnamon and blueberries, making for a wonderful treat.
Ingredients
- 1 cup roasted & salted cashews
- 1/3 cup freeze dried blueberries
- 1 tbsp grapeseed oil
- 1/4 tsp cinnamon
Instructions
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In a food processor, blend the cashews on high for 1 minute until they have broken down into a powdery form.
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Stop the food processor and add in the freeze-dried blueberries, oil, and cinnamon. Blend on high again for 5 minutes. When it's done, a smooth buttery mixture will have formed.
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Put the cashew butter in a mason jar and store. Great for sweet potato toasts, on fruits, and vegetables. Bon appétit!
Version Française:
Beurre de cajou aux myrtilles
Un beurre de cajous doux et simple, parfait pour vos toasts! C'est même tellement bon que vous pourriez le manger comme un dessert!
Ingredients
- 150 grammes de noix de cajous
- 10 grammes de myrtilles lyophilisées
- 1 c. à soup de l'huile de pépins de raisins
- 1/4 c. à café de cannelle
Instructions
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Dans un robot culinaire, réduire les cajous pendant 1 minute, jusqu'à elles obtiennent une poudre fine.
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Ajoutez les myrtilles, l'huile, et la cannelle et battre jusqu'à consistance homogène (environ 5 minutes).
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Mettez la purée dans un bocal en verre et gardez-la pour votre pain grillé ou mangez-la avec des fruits et des légumes (moi j'aime bien en manger avec des bananas, des pommes, et du céleri). Ou mangez-la toute seule par gourmandise, comme elle est si bonne ;). Bon dégustation!
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