If you love spreading nut butters onto your toast (or eating them by the spoonful!) as much as we do, you’ll love this velvety-smooth, creamy and indulgent sweet cashew butter!
It’s quick and simple to make and only requires a handful of ingredients, but you do need a good quality, powerful blender to get the smooth consistency. We use a Ninja Power Foodi Blender, using the ‘Power Nutri Cup’ and running it on the ‘Powermix’ setting twice. You can, of course, use other powerful blenders, so long as they can cope with thick consistency mixes and give you a smooth blend.
Ingredients (makes approx. 300g of sweet cashew butter):
130ml vegetable oil
80g icing sugar (you can adjust the quantities if you like your cashew butter sweeter or less sweet)
1/4 tsp vanilla extract
generous pinch of fine sea salt
Place all ingredients into your blender and mix until you obtain a smooth consistency.
Please note that this may generate quite a bit of heat so the resulting cashew butter may initially be warm and a little bit runny, but it will get thicker as it sets in the fridge.
Pour the cashew butter into a glass jar and store in the fridge.
When I recently made lemon cheese, I decided to have a go at some different flavours next. I first thought to make a Marsala one, but then thought I’d take it one step further and make a Tiramisù Cheese (spread) instead, using coffee and cocoa in addition to the Marsala all’Uovo.
Marsala All’Uovo is a fortified wine (Marsala) that is already quite sweet and tastes similar to port or sherry; the “all’uovo” variety has had egg added to it for extra richness and it is this wine/liqueur that gives authentic Tiramisù (along with the other ingredients, of course) its unique flavour. If you can’t get any, you can use a different liqueur, e.g. Tia Maria or similar, though the flavour won’t be quite as Italian or reminiscent of authentic Tiramisù.
Ingredients (for approx. 3 x 350ml jars):
3 ‘long’ espressos (3 x 60 ml, i.e. 180ml espresso, freshly made) – you could substitute with the same quantity of good quality strong filter coffee if you don’t have an espresso machine
120ml Marsala all’Uovo
2tsp cocoa powder
350g caster sugar
225g unsalted butter, chopped into chunks and left to soften at room temperature before use
4 large free-range eggs
Gently whisk the eggs in a pan, then add the other ingredients and whisk with a balloon whisk over a medium heat for approx. 7 minutes. As the mixture heats up, it will start to thicken. Make sure you keep whisking and that you cover the entire pan area with your whisk so you don’t burn the cheese and it doesn’t go lumpy.
Turn the heat down and keep whisking for another minute or so. The finished mixture will be thick but still quite runny; bear in mind it will thicken as it cools down but if you prefer a thicker mixture, cook and whisk a bit longer.
Pour into sterilised glass jars (I put my jars through the dishwasher, then sterilise them in a cold water sterilising solution), place a greaseproof paper disc over the top, close the lid and refrigerate immediately. Wait until the jars are cold before affixing labels.
Enjoy spread onto hot toast or, if you’re anything like my family members, eat with a spoon!
I adore lemon cheese (or lemon curd…it goes by both names)!
I also cherish lime cheese and, recently, tried someone’s Baileys Cheese and it was heavenly.
How to make these heavenly delights is something that’s always intrigued me, so I looked up the recipe and was stunned to find out how quick and easy it is to make. I’ve not created my own recipe because, frankly, why mess with perfection?
So I followed Delia’s recipe last night and it took about 10 mins to cook with just a few mins beforehand to grate the lemon zest, squeeze the lemons for juice and get my other ingredients ready!
You can follow Delia’s recipe by clicking the link above.
Here’s the end result of my endeavours:
A couple of points to bear in mind:
It ends up looking lighter once it’s cold
It goes a lot thicker as it cools down, so make sure you don’t thicken it to your final desired consistency in the cooking process – leave it a bit runnier
Now…for my next ones, I have a few ideas…
Marsala Cheese (Edit 5th May 2013: I’ve now made Tiramisù Cheese: A spread made with espresso, Marsala all’Uovo and cocoa!)
Strawberry & Champagne Cheese
and I’ll have to make some Lime Cheese, too, as I love it so much 🙂