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12
CASHEW BUTTER
•
2 Cups Unsalted
Roasted Cashews,
chopped
•
2 to 3 Tbsp.
Vegetable Oil
•
¼ Tsp. Salt
•
1 Tsp. Sugar, optional
Place shelled, chopped nuts in Nut Bin.
Replace Cover and insert Nut Guide.
Fill Oil Dispenser with oil. Place in Nut Guide.
Follow the directions in the How to Operate
section to make cashew butter.
Transfer to a bowl and add salt and sugar. Mix to combine.
Store in refrigerator.
SOY NUT BUTTER
•
1 Cup Dry Roasted
Soybeans
•
1
½
Cups Water
•
1 to 2 Tbsp. Canola Oil
•
Pinch of Salt, optional
•
1 Tbsp. Agave
Nectar, optional
Soak soybeans in water for 30 minutes.
Place soybeans in Nut Bin. Replace
Cover and insert Nut Guide.
Fill Oil Dispenser with oil. Place in Nut Guide.
Follow the directions in the How to Operate
section to make cashew butter.
Transfer to a bowl and add salt and
agave nectar. Mix to combine.
Store in refrigerator.
PISTACHIO NUT BUTTER
•
1 Cup Pistachios,
chopped and
shells removed
•
2 to 3 Tbsp. Canola
or Grapeseed Oil
•
1 Tbsp. Honey
•
1 to 2 Tbsp.
Water, optional
Place shelled, chopped nuts in Nut Bin.
Replace Cover and insert Nut Guide.
Fill Oil Dispenser with oil. Place in Nut Guide.
Follow the directions in the How to Operate
section to make pistachio butter.
Transfer to a bowl and add honey. Mix to
combine. Add 1 to 2 tbsp. of water if needed
and mix to achieve desired consistency.
Store in refrigerator.
