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Recipe Collection

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Cashew-Cacao-Reishi Butter

Cashew-Cacao-Reishi Butter Related:   breakfast & brunch, condiments & sauces, gluten-free, pareve, snacks, vegan, vegetarian

Prep time: 5 minutes

Cook time: 5 minutes

Yield: 8 servings

Reishi is a powerful adaptogenic mushroom and is often referred to as the “mushroom of immortality.” These medicinal mushrooms have been used in China for centuries as a tonic to aid the body in coping with a variety of stressors. When blended into a barely-sweet butter with raw cashews and raw cacao powder, the result is a smooth and creamy spread to top toast or swirl into oatmeal. Note: Use organic ingredients whenever possible.


  • 1 cup raw cashews
  • 1 tablespoon raw cacao powder
  • 1 tablespoon reishi mushroom powder
  • Pinch of sea salt
  • 1 teaspoon maple syrup
  • 1½ teaspoons sunflower seed oil


  • Put the cashews in the bowl of a small food processor or high-speed blender. Blend until broken down into a sand-like consistency. Add the remaining ingredients and continue to blend until smooth, scraping down the sides of the container as necessary. Taste and adjust as needed, adding a pinch more salt, maple syrup or oil. Transfer to a sealed jar and refrigerate for up to one week.
  • Notes:
    • Substitute raw almonds or raw walnuts, or a mix of raw nuts, for the cashews, if desired.
    • Use the butter as a substitute for peanut butter on a sandwich.

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