How to Make Cashew Butter

This is simple and tasty! Cashew butter from the store is EXPENSIVE so I like to make my own. I get large cashew pieces for $4/pound saving me about $5 per pound to make it myself. I would say that is worth it!

Spread cashews on a sheet pan. I like to use my stoneware bare pan because I never burn nuts that way (but I do on metal). 
Roast in a 350 degree oven for 10-15 minutes, stirring occasionally. That is the time I use for my large pieces straight from the freezer, if you are using whole nuts or small pieces the time will be different. You will get a wonderful whiff of nutty goodness, they will be warm, and ever so slightly darker.

Dump your cashews in your food processor, and get it going.

After a few minutes you will want to scrape it down. Yes, I used my hand… you can also see from some of my photos my kitchen is not perfectly clean. Hopefully you already knew I was not perfect though. :D

Continue to let it whirl. This will take a few minutes. 
It will gather into a ball.

If you want to add additional oil now is the time. I used about 2 T of coconut oil for this, but that will get hard in the fridge so I am sure you could use a refined olive oil, avocado oil, or some other liquid oil. 

And it is done!

If you want to add salt, do so. Probably 1/2 – 3/4 t. I never do because I like to bake with this and want full control over the saltiness of my baked goods. 
Put into small jars and store all but one in the fridge. It gets a little hard in the fridge, so I like to keep some out, but I am unsure how long it will last outside of the refrigerator  We go through it quickly since I bake with it. 

Comments

  1. I <3 cashew butter!

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  1. […] kept seeing recipes where cashews replaced something very rich and creamy. I finally tried making cashew butter myself, and fell in love with it. It really was very rich and […]

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