{"id":42446,"date":"2024-06-13T15:40:30","date_gmt":"2024-06-13T20:40:30","guid":{"rendered":"https:\/\/cookieandkate.com\/?p=42446"},"modified":"2024-08-28T21:27:04","modified_gmt":"2024-08-29T02:27:04","slug":"cashew-butter-recipe","status":"publish","type":"post","link":"https:\/\/cookieandkate.com\/cashew-butter-recipe\/","title":{"rendered":"Cashew Butter"},"content":{"rendered":"\n

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Have you experienced cashew butter?<\/strong> It is sublime and somehow much<\/em> more delicious than a handful of toasted cashews. A spoonful of homemade cashew butter tastes like a treat. It’s nearly as enticing as cookie dough, as far as I’m concerned—sometimes, I add a few chocolate chips to achieve the full cookie dough effect.<\/p>\n

This homemade cashew butter recipe is easy to make in a food processor.<\/strong> The trick is to lightly toast your cashews before blending for the best flavor and texture. Even then, cashew butter has a more neutral flavor than most other nut butter. It’s quite versatile.<\/p>\n

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Homemade cashew butter contains no additives like sunflower oil;<\/strong> it’s made simply with cashews and a dash of salt to enhance the flavor. Since it is so fresh, it offers better flavor than store-bought options.<\/p>\n

Store-bought cashew butter can be quite expensive—<\/strong>I often balk at the nearly twenty-dollar jars at Whole Foods. Making it at home can cost half as much. We could get into a philosophical debate about time versus money, or make cashew butter in the same length of time. Let’s make some already.<\/p>\n

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Cashew Butter Tips<\/h2>\n

You’ll find the full recipe below, but here are some notes and tips before you get started.<\/p>\n

Toast your nuts before blending.<\/strong> Warm nuts blend more readily than room-temperature nuts. When I tried making cashew butter with plain raw cashews in my Vitamix, I had trouble blending them and resorted to adding olive oil to make it work. Furthermore, cashew butter made with freshly toasted nuts tastes extra special.<\/p>\n

You’re in charge of how “toasty” your cashew butter tastes.<\/strong> My recipe suggests baking them for 10 minutes, which brings out the cashews’ best flavor without tasting overtly roasted. If you would like a greater depth of flavor, you could leave your nuts in for a few extra minutes. Stir them at the 10-minute mark, then keep a close eye one them to ensure that the nuts around the edges don’t burn.<\/p>\n

Use a food processor rather than a blender.<\/strong> I love my fancy Vitamix, but I’m on Team Food Processor for nut butter (here’s mine<\/a>). The food processor takes a few minutes longer but doesn’t require my involvement.<\/p>\n

Watch How to Make Cashew Butter<\/h3>\n\n
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How to Serve Cashew Butter<\/h2>\n

I love a spoonful of cashew butter from time to time. Here are some more ways to enjoy it:<\/p>\n