This pumpkin cinnamon cashew butter is a delicious, seasonal alternative to regular cashew butter or any variety of nut butter. It has creamy, it has fall aromas, it has spice and it can be quite addicting for anyone who is a nut butter fan!
WARNING: If you have a spoon, proceed with caution (or you may end up with an empty jar. no joke.)
Ingredients:
1 1/2 cups raw cashews (soaked)
1/3 cup canned pumpkin puree
2 teaspoon raw coconut sugar
1 tablespoon raw coconut nectar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon pink salt
Optional: Even though the added raw sugar sources are very minimal for the entire recipe (about 20 grams total for entire batch), if you want to go lower carb and no added sugar sources, try stevia instead of the coconut sugar and coconut nectar. I like coconut-based sugars because they are much lower on the glycemic index than other raw sugar sources.
*links above to products and brands I approve and use myself
Directions:
1. Soak your raw cashews in water for 3-4 hours. Drain water, dry well and add raw cashews to blender.
2. I like to blend the raw cashews first to get it going, usually stopping the blending process a few times and using a spatula to scrape the sides.
3. Add all other ingredients to blender and blend until everything is incorporated and smooth, again using spatula to scrape down the sides if necessary.
4. I like to store my nut butters in a glass jar, refrigerated.
Why we soak:
We want to soak nuts and seeds (as well as grains) to help break down enzyme inhibitors, increase enzyme activity, as well as vitamin & mineral content and bio-availability (nutrition available for your cells). This break down of enzyme inhibitors and increase in enzyme activity is much easier on our digestion. For seeds, think of a packet of seeds you would buy at the store to plant as being dormant. Not much going on with them, right? It’s just a packet of seeds. Yet when we add water to them, they begin to “wake up” and all their inner mechanics turn on (a la the increased enzyme, vitamin, minerals, and breakdown of the inhibitors that nature has given seeds to not prematurely sprout without water). In my soon to be released cookbook, I created a sprouting chart for how to sprout and total soaking time for different nuts, seeds, and grains as a convenient reference.
Enjoy the pumpkin cashew butter!
Yum! I have a bunch of almonds can I make this recipe with those?
Hey Melissa, thanks! It would work, however it will probably be a little more gritty compared to cashew which is really creamy.
I showed this to my daughter and she wants to make it 🙂
Nice!
This sounds so good, i’m definitely making! Thanks!
Awesome, let me know how it turns out Bree!
I saw your post on instagram and me and spoon would definitely be dangerous with this too! haha
It is! Thanks Dave!
I love cashew butter and this sounds so good for a seasonal variation.
It was delicious Laura and hard for me to put down as a cashew butter fan!
I didn’t know that about soaking seeds and nuts, thanks. Looking forward to the cookbook when will it be available?
You learn something new every day, Grace 😉 …looking like a pre-Thanksgiving release. Doing my best to get it done with my schedule. Cheers
I made this yesterday and it was to die for! thx!!!
Awesome Vanessa, so glad you liked it!
How long can this be stored in the fridge, if it lasts long enough that is
Hi Tina, great question and I wish I had 100% definitive answer from personal experience (my jar unfortunately is usually gone in a few days 🙂 ), but I’d imagine a while. Nut butters in general (granted, without pumpkin) usually will last a long time, especially refrigerated. I know from what I’ve read and remembered from other sources, usually around 3 months. Hope this helps, cheers.