Just a few ingredients and 20 minutes of time will give you this creamy, Vegan Friendly Blueberry Cashew Butter. You won't believe how easy it is to make this flavorful, healthy snack!
Admittedly, I'm someone who will pay a little bit more for convenience. Between working full time, evening workouts, blog posts, recipe making and all the other commitments of life, sometimes the extra few dollars are worth it. This is not me complaining at all. I thrive on being busy, but sometimes you just want life to be easy. Sometimes I'll buy preformed grass fed burger patties. Sometimes I'll buy shredded brussels sprouts. Does this mean I am paying a bit more for something that I could do myself? Yes, but my time is worth that $1 to me.
That being said, I have a really hard time compromising on nut butters. They are one of my absolute favorite paleo snacks - on their own, with a piece of fruit, it really doesn't matter. I love it! Plus, they are SO easy to make. You literally just throw everything in a food processor and let it have at it, basically making it a one dish recipe. If you have a POS one like me, you'll have to pause it every once in awhile so it can cool off and not explode, but that's no big deal! I'm OK with buying almond butter at Trader Joe's because the cost of a jar is about what it would cost me to buy the almonds to make it, but that's my extent. Why would I spend $14 on a jar of cashew butter when I can make my own for $8? Trick question - I wouldn't.
I decided to make this cashew butter with added protein, so I mixed in some collagen, but that is entirely optional. I also sweetened it a touch with some maple syrup to keep it vegan. Again, completely optional. I added just a bit so it isn't too sweet and balances the blueberries and cashews nicely. Mine is a bit of a thicker butter because I added collagen. If you do this, you can add in some coconut oil to thin it out but be sure to add just 1 tbsp at a time until you reach your desired consistency.