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Homemade Cashew Butter |
"A 3 aspect recipe which gets the full taste of the cashew nuts."
Ingredients :
- 1 half of cups uncooked cashews
- 1/eight teaspoon sea salt
- 6 tablespoons rice bran oil
Instructions :
Prep : 10M | Cook : 8M | Ready in : 10M |
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- Put cashews and sea salt in a meals processor; upload 2 tablespoons rice bran oil. Pulse until blended. Add 2 more tablespoons oil and pulse until mixture doesn't pass. Add the final 2 tablespoons oil and pulse till a thick paste bureaucracy; maintain pulsing until a clean, viscous beyond forms.
Notes :
- I strongly suggest a food processor over a blender due to the fact the meals processor calls for less oil and thereby makes a thicker butter.
- This recipe may be doubled; however, add the oil very carefully so as not to make it too runny.
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