How to Make: Homemade Cashew Butter

Dry roasted cashew butter made from raw cashews processed to a fine butter.

A healthful snack that is popularly used in confections, baking & icings, entrees, sauces, fillings and ice creams.

 

You’re skeptical. We know. Homemade cashew butter? Sounds complicated and like a lot of work. Let us tell you, IT IS NOT! Once you finally try making cashew butter for the first time at home, you’ll be asking yourself why you didn’t start doing it a long time ago! It’s that simple. And so, so delicious.

Cashew butter can really be made with only one ingredient: cashews. But, if you’re looking for a creamer / drippy texture, adding in some coconut oil always does the trick. Cashew butter tends to be much thicker than other nut butters.

Now let’s get to it!

What you’ll need:
– Oven
– Food Processor
– Raw Cashews (non-roasted / no salt)

Optional:
– Coconut Oil
– Salt
– Vanilla, Cinnamon and/or Maple Syrup

We like to roast the cashews ourselves, so in order to do so; start with some raw cashews, they can be organic or conventional – either is fine.

Note: You can always buy roasted cashews to skip this step, but we like to roast them ourselves to avoid any added oils and/or sweeteners. You can also just use raw cashews instead of roasted cashews if you prefer your butter to be non-roasted.

Preheat the oven to 350 degrees. Grab the cashews and evenly distribute on a sheet pan. You’ll want to roast the cashews for about 8 minutes, keeping an eye on them to make sure they don’t get too roasted. After about 8 minutes, flip the cashews and place them back in the oven to finish roasting evenly, about 5-8 minutes. The cashews should be a nice golden color. Once the cashews are to your desired roast (we like them on the well-toasty side J), take the pan out of the oven and let the cashews cool completely.

Once the cashews have cooled, add them to the bowl of your food processor. Add the lid, turn the food processor on and let run for 3-4 minutes. The cashews should be grainy. Take the top off and use a spatula to scrape down the sides as needed. You may need to do this step every couple of minutes. Put the lid back on and let the food processor run for another couple of minutes, until a thicker paste has begun to form. At about 10-12 minutes (depending on your food processor), magic starts to happen. A smooth, thick, creamy cashew butter has formed! If you like your cashew butter thick, no need to add any oil. To get the cashew butter really creamy, add 2 tbsp of cashew butter and blend some more. Now you’ve got yourself some of the creamiest homemade cashew butter, in under 30 minutes!

 

Full Recipe Below:

 

 

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