This is just as easy as the almond butter and a bit quicker, too, because I don’t roast these first. I seem to have an easier time getting the cashews to cream pretty quickly so I have never bothered with baking them.
And you guessed it. ONE ingredient: cashews. Again, like with the almond butter, you could add some Himalayan sea salt if you want.
The process takes a few minutes but it’ll be worth the wait!
- Put 1 pound of cashews (and 1/2 tsp salt if desired) in food processor and process on high speed until creamy, stopping every so often to scrape down the edges.
I love any kind of nut or seed butter. That habit (obsession) can get quite expensive!
You can get almonds at a much more reasonable price in the bulk bin section of your local co-op or natural food store and just make your own.
Here is your ingredient list: almonds.
Yep, that’s it! Now you could add some Himalayan sea salt if you’d like. Which usually I do, but it really isn’t necessary.
It takes a few minutes, but be patient, I swear it is worth it.
- Put 1 pound of almonds on a baking sheet at bake at 250 for 15 minutes. Warming them up with help them release their oils better.
- Place baked almonds (and salt if desired) in a food processor and set it to high speed. It’ll turn to dust/flour first. Then get clumpy. Keep going. It’ll cream up, I promise. You might need to stop it every 2 minutes to scrape down the sides, but otherwise keep going until it is at the desired consistency you’d like.
My family and I went for a hike recently. I knew I wanted to pack lots of food so no one would crash and burn (or get crabby) before we made it back. I wanted something filling but not heavy and full of healthy fats and veggies. This was the sandwich I came up with while staring into my refrigerator figuring out what I could make besides good ol’ PB&J. This is a great option for anytime you need to pack a lunch. And the possibilities of what veggies you can stack on it are enormous. Sprouts! Cucumbers! Spinach!…..
1/2 avocado, mashed
juice of half a lime OR Young Living Lime essential oil (2 drops)
Cashew Cheese Sauce***
- Mash up half an avocado with a pinch of cilantro and 3 drops of lime EO.
- Spread the avocado mixture on 1 slice of bread then top with a slice of tomato and some lettuce and vegan cheese.
*** To make the cashew cheese sauce:
⅓ cup cashews (if you don’t have a high power blender, you’ll want to soak them for 30-60 minutes before blending)
3 tbsp nutritional yeast
juice of half a lemon
½ tsp Himalayan sea salt
1 small clove garlic
3 tbsp water
- To prepare cheese sauce put all ingredients into a blender and blend until smooth.
These crunchy garlicky croutons are a MUCH better alternative to the store bought variety. Have you read the ingredient list on those lately?? I used my homemade bread and natural ingredients to make these gems and you’re sure to love them just as much as I do.
5 cups of bread cut into cubes
4 tbsp of vegan butter (or 2 tbsp butter and 2 tbsp olive oil. An infused olive oil is a GREAT addition to meet your taste needs)
2 medium garlic cloves, minced
1 tbsp fresh parsley finely chopped
1/2 tsp sea salt
1/4 tsp fresh ground black pepper
- In a small saucepan, combine the butter/oil, garlic, parsley, salt and pepper until melted. Set aside and let the flavors infuse while you chop your bread.
- Drizzle seasoned butter/oil over your bread cubes and mix until there is an even coating on the cubes.
- Spread bread on baking sheet at bake at 375F for 18-20 minutes.