I will not rest until I add cardamom to every single thing I can think of. One day I will have an entire cardamom section of my blog. <3
I’ve been wanting to make my own nut butter recipe for a while, but I hate the feeling of seeing all my nuts disappear in a matter of seconds; one minute I have a mason jar full of pecans, and the next they’re gone. Because I ordered a massive canister of cashews from Amazon, and I don’t eat them very often, I realized this was my chance!
On the spectrum of nut butters, cashew butter ranks a little lower for me (but still above hazelnut!). To make this something I would die for, I decided to pair it with coconut. I’ve never enjoyed cashew butter more!! The bonus is that adding coconut oil when grinding down your nuts helps it form a butter consistency faster AND keeps the butter spreadable(!) even when storing it in your fridge.
Furthermore, coconut always goes well with cardamom, making this butter-oatmeal combo a sure hit!
- [eats] I’ve said it before and I’ll say it again: Earth Balance Crunchy Coconut-Peanut Spread is my absolutely favorite nut butter. Use it on this oatmeal in place of the coconut-cashew butter for an easy swap!
- [eats] the vegan ice cream from Van Leeuwen is just da. best.
What you'll need:
- 2 cups roasted and salted cashews (not raw)
- 2 tbsp unrefined coconut oil
- 2 tbsp shredded coconut (optional)
- 3/4 cup milk of choice, or water*
- 1/4 cup quick cook steel cut oats*
- 1/2 - 1 cup diced and hulled strawberries, fresh recommended
- 1/2 tsp vanilla
- 1/4 tsp ground cardamom
- pinch of salt
How to make it:
- Grind down cashews in a food processor until the mixture has a sandy texture and is starting to form paste. This could could take several minutes.
- Add in coconut oil and continue processing, occasionally stopping to wipe down the sides, until the mixture is a creamy paste. This could take several minutes, even as many as 15 depending on your appliance.
- If desired, add shredded coconut and pulse a few times to incorporate into the butter for texture.
- Bring milk (I use 1/2 c almond milk and 1/4 c water) to a boil, add oats, and reduce heat to medium. (If you'd like to add flax or chia seeds, do so now.)
- After a couple minutes, stir in your diced strawberries, vanilla extract, cardamom, and salt. Stir occasionally.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice, a dollop of Coconut-Cashew Butter, more fresh strawberries if desired, and any other additional toppings (nuts, coconut, dried fruit, etc.).
Just an FYI:
*You can make this with rolled or quick oats by increasing the liquid to 1 cup and the oats to 1/2 cup. The Coconut-Cashew Butter recipe makes enough to fit in a 16 oz mason jar, and it should be stored in the fridge for up to two weeks.