As a kid I absolutely looooved cashews. I’m not really sure if it was actually the taste, or just the fact that they look kind of like peanuts but a little weird. I was a weird kid like that, I usually preferred something just a little different than the norm.
Even though I’ve been making my own peanut butter for a few years, this is the first time I made cashew butter, for some reason. A few weeks ago I was browsing the aisles of Trader Joe’s and saw among the jars of peanut, almond, sunflower seed and various other butters, a few jars of CASHEW BUTTER. I was intrigued, and I almost grabbed a jar to throw in my cart. But it was $7.99 and I didn’t really want to spend that much just to try it.
Since I am no stranger to making peanut butter, I decided to try a batch of cashew butter and see how it was. I followed my method for peanut butter which is to buy roasted UNSALTED nuts, roast them a little longer in the oven, and then grind in my food processor (< affiliate link). This was the first time that I really considered adding oil to a nut butter. As the nuts break down, they normally release enough of their own oil to create a smooth and creamy texture. The cashews took quite a long time to reach the creamy stage, and the whole grinding process took about 10 minutes. There were a few times I was worried that it was never going to reach cashew butter consistency, but it finally did. I added just a little salt, and that’s it.
The consistency is a bit thicker than a peanut butter, although adding a little oil would thin it out if desired. I don’t normally add any oil or sweeteners to my nut butters, but this one might benefit from a little honey as well, if you prefer a slightly sweeter spread.
- 16 ounces roasted unsalted cashews 16 ounces
- salt optional
- Preheat oven to 300°F .
- Roast cashews on a baking sheet for about 15 minutes*.
- After removing from oven, transfer cashews to a food processor and grind until a smooth, creamy consistency is achieved, about 10 minutes.
- If adding salt**:
- Add a small amount of salt (a few shakes), pulse to incorporate, and then taste to determine if you need more salt. Continue until your desired saltiness is reached.
- White still warm, pour cashew butter into a jar and keep refrigerated.
**Salt is optional. I prefer to add a little to bring out the flavor, but not as much as is in commercially salted nut butters.
The cashew butter taste is sort of like peanut butter…but different. Very descriptive, right? But it can be used pretty much anywhere that you would use peanut butter – on toast, in a sauce or to make cookies or another dessert. And spreading it on a banana and drizzling it with honey and coconut wouldn’t be the worst thing in the world, just saying.
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