Cashew Beany Butter
Keep a jar of this yummy family-friendly spread in your refrigerator. It’s perfect for school lunches or a quick on-the-run meal.
2 cups raw cashews
1/4 cup raw sunflower seeds
1/2 cup cooked garbanzo beans
2 tablespoons raisins
3-5 tablespoons unsweetened soy, hemp or almond milk
Toast cashews at 350 degrees F until very lightly browned, about 5 minutes, stirring after 3 minutes.
Place in food processor and process to the consistency of a coarse powder. Add remaining ingredients and process until smooth and spreadable. Stop the food processor and scrape down the sides as needed.
Place in a glass jar and store refrigerated.
Serving Suggestion: Spread on 100% whole grain bread and top with sliced apples, bananas or strawberries.
Calories 192; Protein 7 g; Carbohydrates 13 g; Sugars 3 g; Total Fat 14.1 g; Saturated Fat 2.3 g; Cholesterol 0 mg; Sodium 9 mg; Fiber 1.9 g; Beta-Carotene 2 ug; Vitamin C 0 mg; Calcium 30 mg; Iron 2.3 mg; Folate 29 ug; Magnesium 96 mg; Potassium 245 mg; Zinc 1.9 mg; Selenium 7.6 ug