Every once in a while, I get these genius food ideas. It’s as if the perfect recipe just appears in my mind.
Most recently, I was standing at the kitchen counter savoring a fresh batch of crispy cashews, still warm from being dehydrated in the oven overnight (they’re like good crack, btw), when I realized I could do something fantastic with these!
Normally, I just pack them away in a Mason jar and munch on them for snacks, but what if I turned them into homemade cashew butter!?
Better yet, what if I added some spice to it?
I thought about cinnamon, or maybe nutmeg, or even cloves! After opening and smelling a bunch of spices in my collection (it’s pretty out of control, might I add), I took a whiff of cardamom and knew immediately it would be a match made in heaven.
Cardamom is an oft-forgotten spice in the West, but it’s used widely throughout India. I actually first fell in love with cardamom at a young age, when sipping on mango lassi, a delicious Indian sweetened yogurt drink made with mango puree, plain yogurt, and cardamom. I figured since cashews are also common in Indian cooking, they’d be a perfect compliment to cardamom.
Only 5 minutes after dreaming of this creation, I was contentedly licking Cardamom Cashew Butter off the spoon. (Seriously, making homemade cashew butter is not complex!)
The flavor was almost reminiscent of cardamom-spiced cake batter (not that I would know…).
If you’re a fan of all things peanut butter and almond butter, you’ll die for this! The only thing I’d do differently is double the recipe!
Cardamom Cashew Butter
- 1 cup Crispy Cashews
- ¼ teaspoon ground cardamom
- 1 teaspoon raw honey (optional)
Place cashews in food processor. Pusle until chopped. At first, it’ll sound like you’re breaking the poor machine, so brace yourself (and don hearing protection if you’re sensitive).
After a minute or so, the cashews will be finely ground and begin pulling together into pea-sized clumps.
Add cardamom and honey. Continue running your food processor until the cashews turn into a paste. This will take a few minutes. Eventually, the cashew butter will form into big lumps.
Transfer to a jar, sample this heavenly creation, and if there’s any left, store it in the fridge.
Cashews are naturally a bit sweet compared to other nuts, so you don’t have to add honey. It’s just a little extra delicious!
If you’re not familiar with Crispy Cashews (or wondering why in the world I’d spend the time to soak, then dehydrate, nuts before eating), you’ll want to read this article: Why Eating Nuts Upsets Your Stomach.
You could use dry roasted or raw cashews to make cardamom cashew butter, but don’t come crying to me when your tummy hurts! I promise you, it’s worth the effort.
Don’t like cashews? Try another nut!
Personally, since I have a food sensitivity to almonds, I can’t test that out, but I imagine that combination would be tasty!
Now I’d like to hear from you:
Have you ever tried making homemade nut butter? How did it turn out?
Until next week,
PS – Making “crispy nuts” is only one example of many dietary tweaks you can make to keep your digestive system happy. If you want more tips like this, and a systematized plan to get to the root of your tummy troubles, be sure to download my FREE ebook, 30 Days to a Happy Tummy, and see for yourself what a difference a month can make!