Item Number #700
Our fresh oil roasted cashews ground into cashew butter - nothing else added.
net wt 16oz
- Details
- Nutrition & Ingredients
- Reviews
Our fresh roasted cashews are roasted with peanut oil within 1-2 days of shipping, and then ground into cashew butter just prior to shipping. Nothing else is added to this rich, decadent specialty. The freshness is incomparable; the nuts are roasted within 1-2 days of grinding them into nut butter, and are ground into butter shortly before shipping. The texture is smooth and dense with a little bit of crunch form the bits of cashews that make their way into the butter. Forget PB&J...try CB&J.
Nut Butter Tips: Stir before use, as the natural oils will separate from the nut butter. Nut butters do not need to be refrigerated and will not spoil. Store opened nut butter in a cool, dry place (kitchen cupboard) and use within three months. However, if you prefer, you may refrigerate.
net wt 16oz
Nut Butter Tips: Stir before use, as the natural oils will separate from the nut butter. Nut butters do not need to be refrigerated and will not spoil. Store opened nut butter in a cool, dry place (kitchen cupboard) and use within three months. However, if you prefer, you may refrigerate.
net wt 16oz
NUTRITION FACTS: Serv. Size: About 2 tbsp (32g). Servings: About 14. Amount Per Serving: Calories 200, Fat Cal. 140, Total Fat 15g (24% DV), Sat. Fat 2.5g (14% DV), Trans Fat 0g, Sodium 0mg (0% DV), Total Carb. 10g (3% DV), Fiber 1g (4% DV), Sugars 2g, Protein 5g (11% DV), Iron (10% DV). Not a significant source of Cholest., Vitamin A, Vitamin C or Calcium. Percent Daily Values (DV) are based on a 2,000 calorie diet.
INGREDIENTS: ROASTED CASHEWS (CASHEWS ROASTED WITH PEANUT OIL). **** May contains traces of sea salt.
INGREDIENTS: ROASTED CASHEWS (CASHEWS ROASTED WITH PEANUT OIL). **** May contains traces of sea salt.
nut butters
Oct 14, 2012 | By walt clinton
delisious
Delicious
Apr 26, 2012 | By Hugh Kennedy
Yes, you can get this at Whole Foods. No, it's not as good. Not even close.









