Matcha Cashew Butter
This is a variation of Shalane Flanagan & Elyse Kopecky’s “Coffee-Vanilla Peanut Butter” in Run Fast. Eat Slow. This can be used in a variaty of ways; eat plain, a spread on sandwiches or fruit, add to yogurt, cover in chocolate or use as a crust for cheesecakes or pies.
Equipment
- Food Processor or Blender
Ingredients
- 4 cups Cashews
- ⅔ cup Coconut Sugar or Other Granulated Sugar
- 2 tsp Matcha Powder
- 1 tbsp Coconut Oil, slightly melted or Olive Oil
- 1 tbsp Vanilla Extract
Instructions
- Place the Salted Cashews in a food processor or high-speed blender. Process or blend until there are no visible pieces of nuts and it begins to look smooth (be careful not to over process or you will end up with a liquid instead of butter).
- Add the sugar, Matcha, oil, and vanilla and blend just until incorporated.
- For a longer shelf life and to prevent oil separation, store in a glass jar in the fridge for up to 6 months. Leave out at room temperature for 15 minutes prior to using, to make it easier to spread.
- For Crust: Make sure to create sturdy edges and chill before adding filling.