Today it was time to make another nut butter and I made a combination of cashew nuts and sesame seeds. Cashew nut butter is divine in itself but together with sesame seeds it is marvelous. For me it is pure happiness to eat this spread on a sandwich or cracker. Or why not try it with a piece of fruit like in the picture below. That makes a really nice and nutritional breakfast for all of you that doesn’t eat bread but still enjoys a good nut butter!
Cashews are very useful for many things in the vegetarian, vegan and the raw kitchen. They make an excellent base in various spreads, yoghurt, desserts, sauces, ice-cream and much more. Thanks to its creamy texture the cashew nut is very easily mixed into a smooth paste that can be used instead of dairy products.
Another thing to know about cashews is that it is the nut with the smallest amount of fat ( only 46%!!! ). But with that being said, all nuts are rich in fat. And because of this many people tend to be a little careful with eating to much of them. I believe that to be a misconception. If you for example use any nut butter on a sandwich instead of regular butter it contains less fat. And from a nutritional angel the nut butter would definitely be the winner of the two. Even if the cashew contains slightly less nutrients than other nuts it is still a great source of vitamin B, iron, magnesium, zinc and potassium.
Sesame seeds are by far my favourite alternative when it comes to seeds. Both in flavour and use. With sesame seed paste being one of the most frequently used ingredients in my kitchen I think I am safe to say that my storage of curtain minerals and vitamins ( like calcium, phosphorus and vitamin B ) should be fine.
A very nice little snack is this apple sandwich with cashew and sesame butter inside.
Cashew and Sesame Butter
Ingredients:
300 g cashew nuts
50 g sesame seeds
A big pinch of salt
Method
Start by heating the oven to 150°C ( 300°F ). Roast the cashews for about 15 – 20 minutes. When the nuts are all done you let them cool off completely. In the mean time you dry-roast the sesame seeds in a frying pan. Use quite high heat and stir them around for a couple of minutes until they get a little colour. Then place all of the seeds and the nuts in a food processor. Blend until you get a creamy paste. It might take some time for it to get the right texture and at one point it might seem like it is never going to cream up but just continue to blend and scrape down any pieces of nut or seed that has gotten stuck to the side of the blender with scraper. Whatever you do DON’T ADD ANY WATER since any liquid make the texture go crazy. When you have got the right texture you add the salt and blend for a few more seconds and then it is done. You don’t have to keep the butter in the fridge but it will stay fine for longer if you do. In the fridge it will keep for at least one month but I would say that it stays well for much longer and you will definitely notice on the smell when it has gone bad. Enjoy!
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