Cashew Butter with Cardamom and Chia Seeds

If you don’t shop the food isles at places like Marshall’s or Home Goods then your really missing out. I’ve found some really great things by doing this, and one of my recent finds led me to Betsy’s Best Cardamom Cashew Butter. I was intrigued by the addition of cardamom and since I’ve never had a nut butter I didn’t like I knew it was worth a shot. After polishing off the jar in no time at all I knew I had to recreate this goodness because this flavor combination is magic.

Cardamom is a spice that originated in India, Nepal, and Bhutan. It’s one of the most expensive spices, but a little goes a long way.  Not only is cardamom known for its unique flavor, but it also provides many health benefits. Known as the Queen of Spices, cardamom has a long and rich association with traditional Chinese medicine and Ayurveda, the ancient Indian science of medicine and lifestyle.

Cardamom is used as a flavoring agent in many dishes, mostly savory, but surprisingly enough it’s also a nice compliment to sweeter dishes. Take for example this cashew butter. The cardamom adds a strong, unique spicy-sweet taste, with a slightly aromatic fragrance. The chia seeds offer a tiny crunch while also packing additional health benefits such as omega-3 fatty acids, fiber, antioxidants, iron, and calcium. 

All you need is a high speed blender or food processor to bring this cashew butter together. Once the cashews have been added to the blender, turn it on and give them time to do their thing. It will take about 10 minutes for the cashews to turn into a creamy, thick consistency your looking for. You may need to turn off the blender periodically and scrape down the sides using a rubber spatula. Creamy, healthy and unbelievably delicious this cashew butter is a great alternative to any other nut butter variety.

 

Cashew Butter with Cardamom and Chia Seeds
 
Prep time
Total time
 
Author:
Ingredients
  • 2 cups raw cashews
  • 2 tablespoons chia seeds
  • 2 tablespoons maple syrup
  • ½ teaspoon sea salt
  • 1½ teaspoons cardamom
Directions
  1. Place the cashews in a food processor and process until the cashews become smooth and creamy (roughly 10 minutes). Periodically stop to scrape down the sides as needed.
  2. Add in the other ingredients and blend until combined.
  3. Transfer to a mason jar or other sealed container and store at room temperature.
 

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By | 2018-06-01T09:36:48+00:00 May 23rd, 2018|Dairy & Soy Free Spreads/Sauces, Sauces and Spreads, Snacks|5 Comments

5 Comments

  1. AZ@...And A Dash of Cinnamon May 24, 2018 at 10:49 am

    I love recreating things I buy as well! I’ve never heard of cardamom (or chia seeds for that matter) in a nut butter! Very intriguing. I can see why you wanted to try it. I agree, I also try to look in the food sections of places like those. They have such interesting things!

  2. admin May 24, 2018 at 8:46 pm

    I’m glad to know I’m not the only one 🙂

  3. Deanna May 29, 2018 at 9:46 am

    Now I have a Blendtec I can make all these nut butter – I have to try cashew butter and I’m intrigued by the idea of cardamom.

  4. admin May 29, 2018 at 2:31 pm

    Great. Let me know if you do

  5. […] Cashew Butter with Cardamom and Chia Seeds […]

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