Description
This homemade cashew butter recipe yields a creamy, rich spread made from roasted cashews and a touch of salt. Perfect for adding natural nutty flavor to your toast, smoothies, or baking, this simple recipe requires just a few ingredients and about 30 minutes to make from start to finish.
Ingredients
Cashew Butter Ingredients
- 16 ounces (just over 3 cups) unroasted shelled cashews
- ¼ teaspoon fine salt
Instructions
- Preheat and roast cashews: Preheat your oven to 350°F (175°C). Spread the cashews evenly on a large rimmed baking sheet. Bake them for 10 minutes, stirring halfway through to ensure even roasting. This step enhances the nuts’ natural flavor and aroma.
- Cool the cashews: Remove the cashews from the oven and let them cool until they are warm but not hot, about 10 minutes. This ensures they won’t overheat the food processor and makes blending easier.
- Blend into butter: Transfer the warm cashews to a food processor and add the salt. Blend the mixture, pausing occasionally to scrape down the sides. Be patient as the cashews transform from floury clumps to a doughy ball and finally to a smooth and creamy butter. If the processor becomes hot or struggles, stop blending and let the mixture cool a few minutes before continuing.
- Cool and store: Let the cashew butter reach room temperature, then transfer it to a clean mason jar or airtight container. Seal the jar and store in the refrigerator for up to 1 month.
Notes
- Use unroasted, unsalted cashews for the best flavor control.
- Patience during blending is key; the texture changes gradually.
- If you prefer sweeter nut butter, you can add a teaspoon of honey or maple syrup at the blending step.
- Store cashew butter refrigerated to maintain freshness and prevent oil separation.
- Use the butter as a spread, dip, or in smoothies and baking recipes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Nut Butter
- Method: Baking
- Cuisine: American