Almond and cashew butter recipe

Ingredients

• 1 cup (150 g /5.3 oz) almonds, blanched or whole
• 1/3 cup (50 g /1.8 oz) cashews
• 4 tablespoons (60 ml /2 fl oz) almond oil or macadamia nut oil
• Pinch salt (optional)
• Seeds from 1 vanilla bean (optional)
• ½ teaspoon ground cinnamon (optional)

1. Preheat the oven to 350°F (175°C, or gas mark 4). Spread the almonds and cashews on a baking sheet and place in the preheated oven for 12 to 15 minutes. Watch carefully to prevent burning. Remove from the oven and cool.
2. In a food processor, pulse the nuts until smooth (or reserve some chopped nuts to add later for a chunkier texture). Depending on your processor, this may take some time. At first, the mixture will be dry. Scrape down the sides several times with a rubber spatula if the mixture sticks.
3. Add the oil. Continue to blend until you reach the desired consistency. The oil makes the butter smoother and more suitable for creating fat bombs. Add the salt and vanilla bean seeds or cinnamon (if using) and pulse to combine. Spoon the butter into a glass container. Seal and store at room temperature for up to 1 week or refrigerate for up to 3 months.