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The first time Julie Kestner tried cashew butter, she fell in love with the rich, creamy, subtly sweet spread. That was about a year ago, and since then it's become a daily delight.
The Omaha resident starts her day with fresh fruit, usually sliced apples or bananas, spread with cashew butter. Almond butter also has become a staple in her kitchen. She uses it to give her homemade rice crispy treats a protein boost.
She prefers both of those nut butters over peanut butter because of their nutritional value and flavor. She also said they're not as salty.
“I feel like I'm a getting a better-quality, healthier product,” she said. “Being vegan, I'm always looking for different sources of protein.”
Kestner and other consumers have an ever-growing number of peanut butter alternatives to choose from at the supermarket. Instead of peanuts — which aren't nuts, but rather legumes — these butters and spreads are made with almonds, cashews, walnuts, hazelnuts, pecans and other tree nuts, as well as sunflower seeds and soybeans.
Read the full story, including what an Alegent Health dietitian has to say on the topic.
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