Paula informed me yesterday that cashews are pretty much the worst nut for you, ever.
Devastating. I love me some cashews. But you know I couldn’t take that lying down, right? So I took to the internets (yes, the internetS) to prove her wrong!
If loving these is wrong, I don’t want to be right.
It turns out, they’re not so bad after all! According to OrganicCashewNuts.com:
Cashews pack 5 grams of protein per ounce and high levels of the essential minerals iron, magnesium, phosphorus, zinc, copper and manganese, which are utilized in holistic health solutions and healthy diets.
While they do have a high fat content, it’s good fat. And according to Dr. Oz, cashews are a memory superfood, due to their high thiamine content. So as it turns out, cashews are A-OK!
Eat up, Paula! ;)
As part of my haul from Swanson Health Products, I ordered some organic raw cashews to play with (and eat).
This particular bag, from NOW Healthy Foods is packed full or whole, raw, organic cashews. They’re unsalted, meaty, crunchy, and addicting. So there–you’ve been warned.
Although I’m happy to snack on these straight out of the bag, I’ve been reading about cashew butter for so long that I had plans for these babies long before they arrived on my doorstep. Oh yes, I went ahead and made my own cashew butter.
I’ve made sunflower seed butter before, so I knew it couldn’t be that hard. Turns out, it’s totally not!
Homemade Cashew Butter
Makes ~ 1/4 cup
1/2 cup raw cashews
1/2 T. vegetable oil
scant 1/16 tsp. salt (a pinch or so)
Put everything into your food processor and let ‘er rip! It will take between 5-10 minutes, depending on the power of your machine. Stop it every couple minutes or so to scrape down the sides. It will start to come together after about 5 minutes, but keep scraping and blending until it actually looks like nut butter and gets creamy. You can add a tiny bit more oil if you want it extra creamy (didn’t you know that extra creamy means more oil???).
Then slather it all over everything.
Because I seem to be entirely addicted to them, I put mine on a toasty English muffin with a little strawberry jam.
Holy balls this is good. Totally an acceptable use of my beloved cashews.
It will keep for up to a week in an airtight container, but I doubt it will last that long. Mine was gone in a matter of hours. :)
Have you ever made your own nut butter? Tried cashew butter?
If the answer is no, I suggest you do both, and I’m wise so you should probably listen to me. ;)
No BS alertt: Swanson Health Products let me try the cashews free of charge, but all opinions are my own.