Once you pop, you just can't stop. No, I'm not talking about Pringles. I'm talking about nut butter. I eat it by the jarful so have been making it by the truckload. This one is smooth and creamy cashew, mixed with warm and sweet cinnamon.
Pinch sea/Himalayan salt
- Roast the cashews until golden brown
- Whizz in the blender with the cinnamon and salt until smooth and creamy
- Store in an airtight jar and eat often