Blueberry Cashew Butter

You will be pleasantly surprised to see how easy and quick it is to make this scrumptious, silky-smooth cashew butter. It’s low in sugar, has an extra boost of protein, and the perfect berry taste that will make you want to lick it straight off the spoon!


2½ cup unsalted, raw cashews
1 cup freeze dried blueberries
1 tablespoon honey
1 scoop Lean Body for Her vanilla whey protein powder
¼ teaspoon salt
Optional: 1-2 tablespoons coconut oil (if you want a thinner cashew butter)


1. Preheat oven to 350 degrees F. Spread cashews on a lined sheet pan.

2. Roast cashews for 10-15 minutes, or until fragrant and light golden brown.

3. Let the cashews cool for 10 minutes, then place them in a food process, or blender (I would use a high-powdered blender like a Ninja or Vitamix)

4. Process cashews until completely creamy and smooth, stopping to scrap the sides of bowl a few times.

* This process may take anywhere from 4-8 minutes.

5. To the processor, add blueberries, honey, protein powder, and salt. Blend until well combined.

* Add in coconut oil, if desired.

6. Spoon cashew butter into a sealed glass jar. Store at room temperature for up to 2 weeks or in the fridge for up to 2 months.

Makes about 2 cups / 16 servings
1 serving is 2 tablespoons

Macros for 1 serving (without coconut oil)
118 calories, 4.7g protein, 7.6g carbs, 7.7g fat, 3.2g sugar, 1g fiber

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