Macros per 2 Tbsp (32g) (makes 20 servings):
59 Cals, 3g Carbs, 3g Fat, 5g Protein
Ingredients for Homemade Creamy Cashew Butter:
10oz Raw Cashews
Splash of Vanilla Extract
Pinch of Salt
Ingredients for Protein Cashew Butter:
400ml Unsweetened Almond Milk
60g Flex Brands Vegan Vanilla Protein Powder
60g Protein Cookie Butter PB Party Protein Cookie Butter Powder
120g Homemade Creamy Cashew Butter
*If you want to substitute in a whey/casein blend protein powder, you can sub it 1:1 with the vegan protein powder.
*And if you don’t have any cookie butter powder, you can sub with more vegan or whey/casein blend protein powder.
Directions:
1.) First to make the homemade creamy cashew butter. Add 10oz of your raw cashews to your food processor and process until creamy. This takes a few times of processing, then scraping the side before you get that creamy texture. Once done, add to a jar and add to the fridge.
2.) Now it’s time to make the protein cashew butter. Add your almond milk, vegan protein powder, cookie butter powder and the homemade creamy cashew butter to your food processor and process. Like the homemade cashew butter, you will take a few times of processing and then scraping the sides before you get that creamy texture.
3.) Once done, add to jars and let sit in the fridge for a few hours. This will allow them to cool and really thicken up. Then it’s time to enjoy!