I think it’s safe to say that my seasonal obsession with cinnamon has officially begun. I basically didn’t touch the stuff these last few months, and now I can’t get enough. It’s only a matter of time before I move the nutmeg and ginger to the front of my spice rack and start hoarding cans of pumpkin.
I think it’s also safe to say that August’s vegan food swap treats have created a bit of a nut butter addiction, in addition to further fueling my love for chocolate. I excitedly worked my way through the sampling of Justin’s and Artisana packets, allowing myself just one each day so I could make them last as long as possible. I fully expected the Justin’s chocolate hazelnut butter to trump the others, but the Artisana walnut butter was right at the top of my list. In what world do walnuts win over chocolate?
I looked over the walnut butter ingredients and I was a little surprised to see cashews, but that’s definitely what sets this nut butter apart. The walnuts give it a lighter texture than an almond or peanut butter, and the cashews lend a subtle sweetness.
Of course, I had to make my own. And of course, I had to use cinnamon. Plus a touch of vanilla and sea salt to really take it over the top.
So simple, yet so good. Justin’s and Artisana are great from time-to-time, but really, there’s no need to spend ten dollars on the fancy brand names when you can make your own (and customize it) in a matter of minutes for a fraction of the price.
Grab a spoon.
- 1½ C. Raw Walnuts
- ½ C. Raw Cashews
- ½ Tsp. Cinnamon
- ¼ Tsp. Vanilla
- ⅛ Tsp. Sea Salt
- Place the walnuts and cashews in your food processor and process for 3-4 minutes, until they form a nut butter consistency.
- Add in the cinnamon, vanilla, and sea salt, and process for an additional 2-3 minutes (it should be slightly drippy).
- Transfer the nut butter to a jar or tupperware.