Cashew Nut Butter With Sunflower Seeds

Creamy cashew nut butter with crunchy sunflower seeds. My family can't get enough of this.

• Ready In: 10 mins
• Serves: 20
• Yields: 2 cups

Ingredients

• 2  cups  cashew nuts roasted in sea salt
• 3  tablespoons  oil (I use Smart Balance)
• 1⁄2 cup  shelled roasted sunflower seeds

Directions

1. In a food processor grind cashews until finely minced.
2. Drizzle oil through top spout of processor until desired creamy consistency is obtained; may need to add more oil.
3. In a separate bowl, add sunflower seeds to cashew butter and mix well by hand.
4. Store in refrigerator in a lidded glass jar for up to 2 weeks.
5. Tip: if adding agave nectar or honey to nut butters, it will change the consistency and become dry and difficult to spread once refrigerated - add agave or honey as you use your nut butters to maintain a nice, spreadable consistency.