We love looking for tasty and unique ways to use Ezra Cohen Montreal nut butters in recipes, and we think that we’ve nailed it with this super savory side dish, featuring Brussels sprouts, almond butter, and just the right amount of spice.

These Brussels sprouts make an excellent side dish for summer barbecues, and they’re equally great served up as a lunch entree. For a more complete and well-balanced meal, top with a seared or grilled piece of salmon, or serve this dish up as a salad substitute. However you decide to enjoy them, we’re confident that these sweet, spicy, and nutty Brussels sprouts will become a mainstay of your summer meal rotation.

Here’s how to make them.

Ingredients

1 pound fresh, uncooked Brussels sprouts, trimmed and cut in half (or cut into quarters, if they’re large)
Olive oil
½ tsp garlic powder
½ tsp onion powder
½ tsp mustard powder
Salt and pepper
¼ cup Ezra Cohen Montreal All-Natural Almond Butter
2 tbsp sesame oil
2 tbsp fresh lime juice
2 tbsp liquid aminos or soy sauce
2 tsp sambal oelek or Sriracha (gojuchang would be delicious here, too!)
2 tsp honey or maple syrup
¼ cup shredded carrots
¼ cup dried cherries
¼ cup toasted almonds, chopped

Directions

1. Start by roasting your Brussels sprouts. Preheat your oven to 400 degree Fahrenheit and lay trimmed and cut Brussels sprouts out on a baking sheet covered in parchment paper. Drizzle with olive oil and season with garlic powder, onion power, mustard powder, salt and pepper. Mix to combine then spread out Brussels sprouts in an even layer. Make sure that they’re not overlapping, since this will cause them to steam instead of roast. Roast until golden, about 18 to 20 minutes.

2. While your Brussels sprouts are roasting, make your spicy almond butter dressing. In a large bowl, combine Ezra Cohen Montreal All-Natural Almond Butter with sesame oil, fresh lime juice, liquid aminos or soy sauce, sambal oelek or other chili paste, and honey or maple syrup. Whisk to combine and set aside.

3. Once your Brussels sprouts are tender and browned, transfer them to the large bowl with your spicy almond butter dressing and stir to coat. Then toss in your shredded carrots, dried cherries, and toasted almonds. (Hint: toast your almonds whole in a dry skillet over medium heat until golden and fragrant, then chop.)

Want to mix it up? There are lots of inventive ways to make this recipe all your own, including swapping out Brussels sprouts for another veggie such as beets, broccoli, or cauliflower (just adjust the roasting temperature and time as needed). You can also opt for different mix-ins, such as dried cranberries or pineapple instead of cherries, or toasted pecans or walnuts instead of almonds. 

Check Out Our Other Great Recipes!

Our recipe blog is full of creative and healthy nut butter based recipes. Get inspired with other savory picks like this Vegan Mac and Cheese with Cashew Butter, or satisfy your sweet tooth with our Chocolate Nut Butter Dip or our Chocolate Pistachio Fudge (with a twist!).

Whatever you’re craving, we have great ideas for making it more nutritious with the use of nut butter in place of heavier ingredients. Not only can this help you turn indulgent recipes into Paleo, vegan, or dairy-free favorites, it’s also a great way to add more vitamins and nutrients into your diet, providing you with all of the health benefits of nut butters in a wide range of sweet and savory staples.

The only thing better than whipped cream has got to be whipped cream made with Ezra Cohen Montreal nut butters. Our nutty butters add more than just a dose of added deliciousness to this essential holiday treat—they also add body, texture, and a bunch of nutritious fiber, protein, vitamins, and minerals. How’s that for a dessert topper you can really feel good about?

Making whipped cream is super easy. So easy, in fact, that after making it once we guarantee that you’ll ditch the canned stuff once and for all. Better yet, it’s also endlessly adaptable. From extracts to spices to our scrumptious nut butters, the sky’s the limit when it comes to turning your whipped cream into the perfect complement to whatever you’re enjoying it with.

What Can You Put Nut Butter Whipped Cream On?

It wouldn’t be the holidays without whipped cream (though let’s be real, we eat it all year round).

Some of our favorite things to use nut butter whipped cream on include:

• Pies (pumpkin, apple, chocolate, banana cream… we’re not picky)
• Cupcakes
• Hot chocolate
• Pancakes and waffles
• Buttermilk biscuits

Spread some nut butter whipped cream in between two warm, freshly baked cookies for a heavenly dessert sandwich. Stir it into your coffee in the morning instead of cream or milk. Heck, spoon it into a bowl and top with an arrangement of fresh berries for a healthy snack at any time of day. There truly is no way to go wrong.

How to Make Nut Butter Whipped Cream

We told you that it was simple, and we weren’t kidding. Whipping up a batch of Ezra Cohen Montreal nut butter whipped cream takes just four basic ingredients, and can always be enhanced with other pantry staples that you might have on hand (such as ground cinnamon or pumpkin pie spice).

Here’s how to do it.

What you’ll need:

1 cup cold heavy whipping cream
¼ cup Ezra Cohen Montreal nut butter of your choice
¼ cup powdered sugar
1 tsp vanilla extract

Directions:

1. Add your heavy whipping cream and Ezra Cohen Montreal nut butter into the bowl of a stand mixer fitted with a whisk attachment and beat on medium speed until mixture starts to thicken. If you don’t have a stand mixer, you can use a cold stainless steel bowl and a hand mixer, or even whip it up by hand with a wire whisk.
2. Add in your vanilla extract and then gradually add in your powdered sugar. Continue to beat on medium speed until mixture is well combined and stiff peaks form. You’ll know you’ve got the right texture when you lift the whisk or mixer attachment and leave behind a peak with a little curl at the top. Be careful not to over-mix, since you don’t want it to turn into butter.
3. Serve immediately, or redistribute into a container and store in the fridge. This whipped cream will stay fresh in the refrigerator for up to three days, or can be frozen for up to two months. If you decide to freeze it, thaw in the fridge for 15-20 minutes before eating to get to the right consistency as a topping (or just enjoy frozen right off the spoon—we won’t tell!).

This nut butter whipped cream is the tasty twist that you didn’t know your holidays were missing. Check out our blog for more great holiday treat ideas made with Ezra Cohen Montreal nut butters, including these three exceptional praline pecan butter recipes and these pull-apart nut butter muffin—the ideal breakfast after an evening of heavy feasting.

Ezra Cohen Montreal nut butters make great substitutes for a lot of our favorite classic comfort foods, and this scrumptious vegan mac and cheese is definitely no different!

Cashew butter provides a creaminess to this vegan mac and cheese that you’d normally get from whole milk and butter, plus a uniquely nutty flavor that serves as a perfect backdrop to the cheesy nutritional yeast. The result is a luxuriously smooth mac and cheese with just the right balance of flavor—plus a healthy vegan twist on a normally indulgent staple.

Is Vegan Mac and Cheese with Nut Butter Healthy?

Yes! Our vegan mac and cheese with cashew butter recipe is free of the things that serve to make traditional mac and cheese so unhealthy, including regular butter and lots of processed cheese. And there are added nutritional benefits from the cashew butter itself, which is an excellent source of healthy fat, magnesium, and amino acids. If you want to make it an even healthier option, swap out the standard dried pasta for gluten-free pasta and stir some veggies like peas or broccoli into the finished dish.

Vegan Mac and Cheese with Cashew Butter

Serve this vegan mac and cheese alongside fresh veggies for a complete meal that offers a ton of savory goodness and essential nutrients.

Ingredients:

16oz dried pasta (we like cavatappi or fusilli for this recipe)
1 cup Ezra Cohen Montreal Natural Cashew Butter
2 tbsp vegan butter
1 leek, green part removed and white part chopped
3 garlic cloves, minced
¼ tsp smoked paprika
¼ tsp turmeric
2 cups oat milk (or other dairy free milk)
½ cup nutritional yeast
½ tsp salt
¼ tsp red pepper flakes
¼ tsp freshly ground black pepper
¼ cup vegan parmesan
¼ cup fresh parsley, chopped

Directions:

1. Cook dried pasta according to package directions. When cooked, drain and set aside.
2. While pasta is cooking, place a large pot over medium heat and add your vegan butter. Once butter is hot, add leek, garlic, paprika, and turmeric. Allow to cook until leek is soft—about 3 minutes—then add oat milk and bring to a simmer.
3. Once your sauce mixture is simmering, stir in nutritional yeast, salt, red pepper flakes, and black pepper; then remove sauce from the heat.
4. Add Ezra Cohen Montreal Natural Cashew Butter to the sauce and use an immersion blender to combine. Alternately, you could put the sauce and the cashew butter into a blender, though you don’t want to put hot sauce right into a blender so let your sauce cool for at least 4-5 minutes first before blending.
5. Add sauce back to pot and stir in cooked pasta and vegan parmesan. Top with parsley and enjoy!

There are lots of different ways to make this vegan mac and cheese recipe your own, so if you’re up for it, follow the basics and then add in some additions as you choose after it’s fully cooked. Some of our favorites include chopped and charred vegan sausage bites, diced green chiles, and spicy baked tofu, all of which bring a touch of something unexpected to the bowl. You also can’t go wrong drizzling this dish with a dash or two of hot sauce.

Nut butters are a staple of vegan cooking and can open up the door to delicious takes on a ton of different recipes. Check out our recipe blog for more inspiration, including this vegan cashew butter soup with roasted garlic and pumpkin that’s perfect for fall and this truly unbeatable vegan cashew butter cheesecake!

Ezra Cohen Montreal nut butters can make overnight oats even more delicious—and more nutritious—than they already are!

We love adding nut butter to breakfast items (see this oh-so-yummy almond butter parfait), and overnight oats are a perfect vehicle for a nutty boost. Adding nut butter to your overnight oats lends a rich flavor and a ton of added vitamins and nutrients, including protein, fiber, and omega-3 fatty acids.

Never made overnight oats before? It’s easy! We’re sharing the quick and easy way we make overnight oats, plus some of our favorite ways to mix it up with Ezra Cohen Montreal nut butters. Grab your spoon and let’s dig in!

What are overnight oats?

Overnight oats are a simple, no-cook recipe for oatmeal. Just put uncooked old-fashioned oats in a bowl or jar with equal parts milk, some chia seeds, and optional mix-ins, then cover it and leave it to sit in the refrigerator overnight. In the morning, it will be ready to enjoy.

Are overnight oats eaten cold or hot?

They’re usually eaten cold, but feel free to warm up your overnight oats if you want to!

4 Delicious Takes on Overnight Oats with Nut Butter

Once you add nut butter to your overnight oats you’ll never leave it out again. Here are four of our favorite ways to do it.

Strawberry Almond Overnight Oats

Ingredients:

½ cup whole grain rolled oats
½ cup oat milk
¾ tbsp chia seeds
2 tbsp Natural Almond Butter from Ezra Cohen Montreal
1 tbsp honey
Dash of cinnamon
Fresh strawberries, chopped

Directions: In a mason jar, add your oat milk, chia seeds, Natural Almond Butter, honey, and cinnamon. Put on the lid and shake to combine. Add oats and stir, make sure oats are completely submerged in oat milk mixture, and seal tightly. Let sit in fridge for at least 6 hours, then top with fresh strawberries.

Pumpkin + Maple Cashew Overnight Oats

Ingredients:

½ cup whole grain rolled oats
½ cup oat milk
¾ tbsp chia seeds
2 tbsp Maple Cashew Butter from Ezra Cohen Montreal
2 tbsp pureed organic pumpkin
1 tbsp maple syrup
1 tsp pumpkin pie spice

Directions: In a mason jar, add your oat milk, chia seeds, Maple Cashew Butter, maple syrup, and pumpkin pie spice. Put on the lid and shake to combine. Add oats and stir, make sure oats are completely submerged in oat milk mixture, and seal tightly. Let sit in fridge for at least 6 hours.

Vanilla Brazil Nut Overnight Oats

Ingredients:

½ cup whole grain rolled oats
½ cup oat milk
¾ tbsp chia seeds
2 tbsp Brazil Nut Butter from Ezra Cohen Montreal
1 tbsp vanilla Greek yogurt
1 tbsp coconut sugar
Fresh banana, sliced

Directions: In a mason jar, add your oat milk, chia seeds, Brazil Nut Butter, Greek yogurt, and coconut sugar. Put on the lid and shake to combine. Add oats and stir, make sure oats are completely submerged in oat milk mixture, and seal tightly. Let sit in fridge for at least 6 hours, then top with fresh banana slices.

Salted Caramel Overnight Oats

Ingredients:

½ cup whole grain rolled oats
½ cup oat milk
¾ tbsp chia seeds
2 tbsp Salted Caramel Cashew Butter from Ezra Cohen Montreal
1 tbsp maple syrup
1 tsp vanilla extract

Directions: In a mason jar, add your oat milk, chia seeds, Salted Caramel Cashew Butter, maple syrup, and vanilla extract. Put on the lid and shake to combine. Add oats and stir, make sure oats are completely submerged in oat milk mixture, and seal tightly. Let sit in fridge for at least 6 hours.

Looking for more creative ways to use Ezra Cohen Montreal nut butters? Check out our recipes for Paleo Almond Butter Bars with Chocolate and Sea Salt and Vegan Cashew Butter Cheesecake!