From our family kitchen
Cashew and Maca Nut Butter - Dairy Free
Published
Preparation Time: 15 minutes
Cooking Time: None - blend for approx. 10 minutes
Serves: Fills a 340ml jar
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian
Ingredients
- 500g cashews
- 1-2 tbsp. maca powder
Method
- In a high-speed blender, add the cashews and blend on high until smooth. Initially the cashews will turn into a crumble until the natural oils are released to help form a cream/butter – this can take approximately 10 minutes, depending on your blender and you may need to stop and start to allow the blender to cool.
- Blend in 1 tbsp. of maca powder at a time (adding more to taste if required) for a caramel sweetness.
- Transfer the butter to clean jar/pot to store. Great with toast or on fresh fruit as a pre-gym snack.
- Tip: If you like a runnier butter, add water to achieve the desired consistency. If you prefer a little crunch, reserve 75g of the cashews, roughly chopped and add these at the end with the maca powder.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story