{Homemade Sea Salt Cashew Almond Butter}

In an attempt 1) save money 2) be more crafty and Martha Stewart-ish and 3) do the whole “shedding for the wedding” thing (not taking #3 very seriously – I had tacos and a pile of guacamole last night, but I digress) – I decided to DIY our peanut butter… Sea Salt Cashew Almond Butter, specifically.

{All of the ingredients except sea salt, which I forgot to display. Probably because I was dreaming of the tacos I was about to shove in my face after cooking this “healthy” food I’d diet with later.}

Tony‘s food pyramid is pretty much protein shakes at the top, in the middle and on the bottom and he almost always includes peanut butter. And eating peanut butter from the jar is what he considers “dessert.” So, making some sort of nut butter is my version of cooking for my hubby-to-be.

I looked at several recipes online, and hodge-podged (*technical term created by me) them together into this… It’s super easy, takes about 10 minutes and will leave you feeling like you should probably be given your own show on the Food Network:

15 oz cashews
15 oz almonds
2 tsp sea salt
3 TBSP honey
3 1/2 TBSP walnut oil

Toss the cashews, almonds, sea salt and honey into a food processor. Process for 1 minute. Scrape down the sides of the bowl, then add the oil. Process again until the mixture is smooth, around 2 minutes. My uncle is a recreational beekeeper so I used his honey, but you can buy similar honey at a local farmer’s market (and I’m sure your average grocery store honey would be delish in this, too). This recipe makes enough to fill two 16 oz mason jars and, in Tony and my personal opinion, is so good. Happy protein shaking!