The label on Crazy Richard’s jar of cashew butter promises that it’s “Worth the stir!” It better be. For a consumer of typical cheap nut-butters and nutellas, it is a serious investment of time and effort to get all that oil at the top of the jar incorporated into the compacted cashew solids at the foundation. Inevitably, some of the oil spills over the side, and then there’s a mess.
So the good news is this: it’s worth the stir. Of course it is, it’s cashew butter. Cashews are like the cadillac of nuts. They’re rich and luxe and the nut butter has those same features. It’s that silky smooth richness that makes cashew butter insanely appealing, even without added salt or sugar. The ingredient list boasts only cashews and sunflower oil (the latter is supposed to promote smoothness).
The label also mentions that the cashew butter is 100% natural, which seems like a good thing. The naturalness gave birth to a fervent hope that cashew butter might also be chock full of special vitamins and minerals not found in pedestrian peanut butters. It was a futile hope, at least, based on the nutrition information: 2% of the RDA for calcium and 10% for iron and that’s about as good as it gets.
It’s still worth eating for aesthetic reasons; cashew butter tastes good.
Crazy Richard’s has a couple of websites where you can learn more about its wares : crazyrichards.com and worththestir.com (same destination). It’s also developing some performance peanut butter products worth further investigation.
For more information, visit www.crazyrichards.com.