Description
This smooth and creamy cashew butter recipe is made from roasted, unsalted cashews blended to perfection. Roasting brings out the natural sweetness and enhances the flavor, resulting in a rich, homemade nut butter that’s perfect for sandwiches, baking, or as a dip.
Ingredients
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 and roast for 10 minutes, stirring halfway through to ensure even toasting.
- Cool Cashews: Remove the cashews from the oven and allow them to cool until they are just warm to the touch, about 10 minutes. They should not be hot when blending.
- Blend Cashews: Transfer the warm cashews to a food processor and add the fine salt. Blend continuously, pausing occasionally to scrape down the sides. The cashews will transform from crumbly flour-like texture to forming a ball and finally to a smooth, creamy butter. If the processor overheats or the mixture becomes too hot, pause and let it cool before continuing.
- Store Cashew Butter: Once completely smooth and creamy, let the cashew butter cool to room temperature. Transfer it to a clean mason jar, seal with a lid, and store in the refrigerator for up to one month.
Notes
- You can adjust the salt to taste or omit it entirely for a salt-free version.
- For a thinner consistency, add a small amount of neutral oil, such as vegetable or grapeseed oil, during blending.
- Ensure your food processor is powerful for best results; blending may take several minutes.
- Store in an airtight container to maintain freshness and prevent oil separation.
- If separated, simply stir the cashew butter before use.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Nut Butter
- Method: Baking
- Cuisine: American
