Description
Homemade cashew butter is creamy, sweet and delicious! All you need is cashews and salt (no added sugars or oil). Get ready to be amazed.
Instructions
- Preheat oven to 325 degrees Fahrenheit. Spread the nuts out onto a rimmed baking sheet. Roast for 8 to 10 minutes, until fragrant and toasted. Allow to cool for 2 to 3 minutes on the tray.
- Immediately add the nuts to food processor while they’re warm and process for 4 minutes.** You’ll see them start out crumbly, then get gradually creamier and creamier.
- Add the kosher salt to taste (we used between 1/8 to 1/4 teaspoon using unsalted nuts). Process for 2 to 3 minutes more until luxuriously creamy. Taste and add additional salt as necessary.
- Transfer the cashew butter to a jar. Store in a cool dark place (pantry) for 1 month or refrigerated for 2 to 3 months.
Notes
*Doubles easily, so feel free to do 4 cups to make a large-sized cashew butter jar. You can also use salted cashews and salt to taste at the end. **If after several minutes of processing the nuts are very dry and crumbly and not becoming creamy, you can add up to 1 tablespoon of neutral oil like grapeseed or canola while processing. We’ve never needed to do this; it can depend on the age of the nuts.
- Category: Essentials
- Method: Food Processor
- Cuisine: Nut Butter
