Although cashews have been a popular snack and food source for a long time, almonds and peanuts really have taken most of the spotlight in the cooking scene lately. But all that is about to change — vegans and vegetarians have been experimenting with them for quite a while. Cashews contain more starch than peanuts and almonds, and therefore, when ground, the resulting nut butter is creamier and perfect for thickening recipes. Cashew butter, which Once Again has been crafting for decades, is rich and smooth but has a milder taste when compared to peanut and almond butters. These qualities make cashew butter a multipurpose ingredient to cook with in both savory and sweet recipes.
Lately cashew milk and cashew cheese have made their way from specialty food isles to the more mainstream grocery stores. And this is fantastic news! The more people interested in discovering cashews, the more products and recipes we’ll find to experiment with. Cashew butter holds its own when compared to other nut butters in the health category. It contains about 5 g. of protein in 2 tablespoons and offers a good source of copper and magnesium — both minerals help with bone, muscle and joint health. Also, it has a good amount of iron and folate, which combined with its mostly unsaturated fat profile, makes it heart- friendly nut butter as well.
Once Again has several recipes (found here) using cashew butter: dive in and fall in love with them, if you haven’t already! Here is another simple, easy and superb recipe using Once Again Organic Cashew Butter: Chocolate Oat Pudding. This recipe started as an oatmeal recipe but quickly turned into pudding. Adding creamy cashew butter makes it smooth and rich — just like chocolate pudding! There are two ways to prepare this delight, depending on your taste. Try both! Warm or cold: the warm way is quick and ready to eat right away, while the cold version involves the same process as overnight oats, that is, leaving the mixture in the refrigerator overnight. So you can eat this one as desert, or savor it on- the -go for breakfast.
… try cashew butter today,
Chocolate Oat Pudding
½ cup quick oats
¾ cup cashew or almond milk
6 tsps. cocoa powder (unsweetened)
1 ½ tbsps. 100% maple syrup
1 ½ tbsps. Once Again Cashew Butter
Add all ingredients to a jar with a lid (great time to recycle your Once Again glass jars!) and shake vigorously until all ingredients are well mixed. For the overnight oats- style version, just set the jarred mixture in refrigerator for at least 6 hours. For the ready- to -eat warm- style, transfer mixture from jar to sauce pan, and warm it up for a few minutes. The pudding will thicken as you cook it; for a creamy and thicker result, cook for at least 15 minutes. You may also use the microwave, as you prefer. If so, cook for 90 seconds, using that method. Garnish with coconut flakes and cashews.