Apple Vanilla Cashew Butter
This recipe is by no means a traditional apple butter, in which you cook down apples for a long time until they transform into a buttery spread. I'm instead going for a super simple throw-in-the-food-processor version with soft cashews blended in.
The cashews give this butter its super smooth texture and lovely cream/pinkish hue. The seeds of a vanilla bean added in there transforms it into a luxurious, delicious little treat. I like to add a bit of maca powder for its adaptogenic properties and for its subtle caramel-like flavour, but this recipe is just as good without.
Notes: We're going for a rich vanilla flavour, so try to use a whole vanilla bean or vanilla powder if you can. Otherwise a good vanilla extract will work too.
Apple Vanilla Cashew Butter
Ingredients
3 large apples, cored and cut into chunks (skins on)
The juice of ½ lemon
1 cinnamon stick (or use more ground cinnamon)
⅓ cup raw cashews, soaked for 1-2 hours (or soaked in hot water for 10 minutes)
¼ tsp ground cinnamon
The seeds of 1 vanilla bean (or ¼ tsp pure vanilla powder)
1 tbsp maca powder (optional)
2-3 tbsp pure maple syrup, or to taste
Pinch of sea salt
INSTRUCTIONS
Place the apples in a saucepan along with the lemon juice, cinnamon stick and ¼ cup of water. Cover and cook over medium heat for about 10 minutes, stirring occasionally, until the apples are fully cooked and completely soft. Remove from the heat and let cool.
Transfer the cooled apples to a food processor. Add the cashews, cinnamon, vanilla, maca (if using), two tablespoons of maple syrup, and salt. Blend on high until completely smooth. Taste and add more maple syrup as needed until it's sweetened to your liking.
Transfer to a jar. The spread will keep in the fridge for about a week.
