This is a delicious mix of roasted hazelnuts and roasted cashews, blended into a smooth butter. The cashews add a slight sweetness and creaminess, and the hazelnut adds a deep, aromatic nuttiness. It’s one of the tastiest nut butters that I’ve ever tasted. It’s also incredibly simple, it contains just two ingredients. Use it as a dip for fruit like apple wedges, spoon it into porridge, or add it into smoothies
Yield; 250g (roughly) nut butter Cook time; 10-15 minutes
You’ll need;
- 150g hazelnuts
- 150g cashews
Method;
- If the nuts you’re using are raw, you’ll have to toast them first. I would recommend doing this in two batches, and toast the hazelnuts and cashews separately
- To do this, start by heating a frying pan over a medium heat. Add the first batch of nuts to the dry pan once it’s warmed up and toast until the nuts begin to become golden brown, and start to smell fragrant
- Set the nuts aside and fry the second batch as you did the first. Each batch should take between 5-10 minutes to toast
- The hazelnuts I was using still had their skins on, toasting them loosened the skins, so I simply rubbed them to remove any loose skin. To do this, simply place the nuts onto a towel, gather the corners together, and rub the nuts to remove the skin
- Now you can blend the nuts to make butter. Place the nuts into a high speed blender, then pulse blend until they resemble flour. Continue blending until you have a smooth, creamy nut butter
You could also use this nut butter in place of pistachio butter in this cookie recipe Simply replace the pistachio butter with the same amount of this hazelnut cashew butter
You could also use this nut butter for savoury dishes too, like this cold noodle salad. Just replace the tahini with two tablespoons of hazelnut cashew nut butter
Bethany's Vegan Kitchen 