The only “chore” I’ve ever really enjoyed is shopping for groceries. I’m usually armed with a detailed list based on the circular so that I have a clear idea of what I need. Almost every visit, though, I get sucked into the hidden gems on the shelf that one would never notice if they didn’t veer from what they actually came in the store to buy. Recently, I’ve allowed my eyes to travel from my usual purchase of peanut butter and have noted the variety of spreads created from other nuts. Just a shelf or two above the usual brands of PB are creamy spreads made from almonds, sunflower and even sesame seeds.
Almond butter is always enticing, though the price tag can sometimes be a little unattractive. It tends to be more expensive and generally has only slightly more fat and calories than the peanut variety, but also includes more calcium and about as much protein. Though not technically a nut product, “sunbutter” (made from sunflower seeds) is a great alternative for those with food allergies. It’s generally not as rich as a jar of peanut butter, but it does lack some of the fat and contains more dietary fiber.
In my opinion, the most worthy stand-in for peanut butter is cashew butter. Nutritionally speaking, it’s about the same and in the flavor department it’s, dare I say, way more intriguing. This recipe can be made in minutes and can be adjusted to be sweet or savory.
Cashew Butter
1 cup unsalted, roasted cashews
3 Tablespoons sunflower seed oil
1 Tablespoon honey
Salt, to taste
Combine ingredients in food processor and pulse until creamy. Add more oil, if needed, to adjust texture. Keep in an air-tight container for up to a week.
To cut corners, I purchased roasted, unsalted cashews, figuring I would just pour them in the food processor and get to work. In my pre-cooking snacking, I found the nuts to be a little bland so I threw them in a hot oven for 5 to 10 minutes, which drew out more flavor. Salted cashews would work just as well, but without the seasoning you enable yourself to adjust the sodium content and taste. Sunflower seed oil is extremely light and versatile and allowed the cashews to speak for themselves, but vegetable or canola oil would work, too. I like the faint sweetness the honey adds, but you could add interesting flavor with cinnamon or create a savory version with cumin or curry powder.
Peanut butter happens to be a reoccurring grocery list item in my house. Not only have I been addicted to PB & J sandwiches since grade school, I love using it as a dip for veggies and even use it as an ingredient when making desserts and many Asian recipes. Cashew butter is a new favorite, though. Considering I’ve never gone through a jar of peanut butter as fast as I finished the end result of this recipe, I’d say I have a great, homemade replacement.
Casey Ann is a local foodie and blogger. Check out her recipes and reviews at www.cleanpl8.com.
