smart NBM400 Instrucciones Y Recetas página 13

CASHEW BUTTER
• 2 Cups Unsalted
Roasted Cashews,
chopped
• 2 to 3 Tbsp.
Vegetable Oil
• ¼ Tsp. Salt
• 1 Tsp. Sugar, optional
SOY NUT BUTTER
• 1 Cup Dry Roasted
Soybeans
• 1½ Cups Water
• 1 to 2 Tbsp. Canola Oil
• Pinch of Salt, optional
• 1 Tbsp. Agave
Nectar, optional
PISTACHIO NUT BUTTER
• 1 Cup Pistachios,
chopped and
shells removed
• 2 to 3 Tbsp. Canola
or Grapeseed Oil
• 1 Tbsp. Honey
• 1 to 2 Tbsp.
Water, optional
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Place shelled, chopped nuts in Nut Bin. Replace Cover and
insert Nut Guide.
Fill Oil Dispenser with oil. Place in Nut Guide.
Follow the directions in the How to Operate section to
make cashew butter.
Transfer to a bowl and add salt and sugar. Mix to combine.
Store in refrigerator.
Soak soybeans in water for 30 minutes.
Place soybeans in Nut Bin. Replace Cover and insert Nut
Guide.
Fill Oil Dispenser with oil. Place in Nut Guide.
Follow the directions in the How to Operate section to
make cashew butter.
Transfer to a bowl and add salt and agave nectar. Mix to
combine.
Store in refrigerator.
Place shelled, chopped nuts in Nut Bin. Replace Cover and
insert Nut Guide.
Fill Oil Dispenser with oil. Place in Nut Guide.
Follow the directions in the How to Operate section to
make pistachio butter.
Transfer to a bowl and add honey. Mix to combine. Add 1
to 2 tbsp. of water if needed and mix to achieve desired
consistency.
Store in refrigerator.
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