Did you know that cashew nuts are one of the main nut varieties which you can find in Brazil? This is because Brazil is a big producer of Cashews and they are actually native to certain tropical regions of Brazil. Brazilians don't consume Cashew Nut butter, (nut butter is usually not found at grocery stores) they just eat the nuts raw and eat the fruit - most commonly the fruit is pressed into juice (we find the juice very yummy).
Regina made this Nut Butter recipe with cardamom and our Silvestre Honey, which make for a good match.
Try this on toast with bananas and pears for breakfast!
Servings: 1 cup
- 2 cups of roasted unsalted cashew nuts
- ⅛ cup of Brazilian Iguaçu River Wildflower - Silvestre (Buy it on Amazon)
- 3 tbsp of coconut oil (optional, if needed)
- 1 tsp of cardamom
- ⅛ tsp of sea salt
- Place cashews, cardamom, honey and sea salt in a food processor and puree the mixture until it comes smooth. At the beginning of the process it will be crumbly, keep processing it, scraping down the sides of the bowl.
- The mixture will release the oils and it will become butter. The whole process takes up to 15-20 minutes.
- If the texture looks dry, stir in the coconut oil and process for another 30 seconds.
- Store into the airtight jars and keep refrigerated up to one month.