Cashew butter is a scrumptious and versatile spread that adds a delightful touch to your meals and snacks. Whether you’re following a plant-based diet or simply looking for a nutritious and delicious alternative to traditional spreads, homemade cashew butter is a fantastic option. In this guide,I walk you through the simple steps of creating your very own creamy cashew butter, along with its various uses and frequently asked questions.
Why Choose Cashew Butter?
Cashew butter is creamy and delicious and is a tasty nut butter! It’s a great alternative to almond butter and is often used in vegan and paleo sauces and desserts due to it’s creamy consistency. I use cashews to make vegan cheesecake and the texture is amazing! If you’re looking for more nut butter options, check out these 52 types of nut butters!
How To Make Your Own Homemade Cashew Butter
To make your own nut butter at home you will a few cups of raw or roasted cashews and sea salt (optional). You can choose either halved or whole cashews, I used halved cashews. I like to make raw cashew butter, but you may also make cashew butter with roasted cashews. I will share both methods below.
Raw Cashew Butter
- Place two cups of raw cashews into a high-powered food processor.
- Blend for 30-60 second intervals and use a rubber spatula to scrap down the sides of the bowl and continue blending until the butter is smooth and creamy.
Roasted Cashew Butter
- Prepare your oven to 350°F (175°C). Spread the raw cashews evenly in a single layer on a baking sheet and toast them in the oven for about 8-10 minutes until they turn golden brown.
- This step enhances their flavor and makes them easier to blend. Once the cashews have cooled down, transfer them to a high speed blender or food processor.
- Blend them on high until they break down into a fine powder-like consistency. This process may take a few minutes, so be patient. If desired, add a tablespoon of neutral-tasting oil, such as coconut oil or avocado oil, to help achieve a smoother and creamier texture. You can also add a pinch of salt to enhance the flavor, but this is optional.
- Continue blending the mixture, scraping down the sides as needed, until the cashews release their natural oils and transform into a velvety and creamy butter-like consistency. This process may take some time, so keep blending until you reach your desired texture.
- Once your cashew butter is smooth and creamy, transfer it to a clean and airtight container or mason jar. Store it in the refrigerator, where it will stay fresh for several weeks. The natural oils may separate, so give it a good stir before each use.
Cashew Butter Uses
- Spread on Toast: Slather a generous amount of cashew butter on warm toast for a satisfying and nutritious breakfast or snack.
- Dips and Dressings: Incorporate cashew butter into your favorite dip or salad dressing recipes to add a creamy and nutty flavor.
- Smoothies and Shakes: Boost the creaminess and nutritional value of your smoothies or shakes by adding a spoonful of cashew butter.
- Baking and Cooking: Use cashew butter as a substitute for traditional butter or oil in baked goods or sautéed dishes for a unique twist.
FAQ
Yes, you can use roasted cashews to make cashew butter. However, using raw cashews allows for a milder and more versatile flavor in the final product.
Absolutely! You can experiment with different variations by adding natural sweeteners like honey or maple syrup, or incorporating spices and extracts like cinnamon, vanilla extract, or cocoa powder. Get creative and find your preferred flavor combination.
When stored in an airtight container in the refrigerator, homemade cashew butter can stay fresh for several weeks, typically up to a month.
Yes, you can easily scale up the recipe by increasing the amount of cashews and adjusting the other ingredients accordingly. Just ensure that your blending device can handle the larger quantity.
You may, but it’ll stay fresher for longer in the refrigerator.
Homemade Nut Butter Recipes:
PrintHow to Make Homemade Cashew Butter
Make your own cashew butter made with simple ingredients! This cashew nut butter tastes amazing on toast or added to oats.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2 cups 1x
- Category: Condiments
- Method: Food Processor
- Cuisine: American
Instructions
Raw Cashew Butter
- Place the raw cashews into a food processor and blend for 30 second intervals, scraping down the sides of the blender.
- Continue blending until the mixture turns into a smooth cashew butter.
- Store the freshly made cashew butter in a glass jar or airtight container. Store in the refrigerator for up to 3 months.
Roasted Cashew Butter
- Prepare your oven to 350°F (175°C).
- Spread the raw cashews evenly in a single layer on a baking sheet and toast them in the oven for about 8-10 minutes until they turn golden brown. This step enhances their flavor and makes them easier to blend.
- Once the cashews have cooled down, transfer them to a high speed blender or food processor.
- Blend them on high until they break down into a fine powder-like consistency. This process may take a few minutes, so be patient. If desired, add a tablespoon of neutral-tasting oil, such as coconut oil or avocado oil, to help achieve a smoother and creamier texture. You can also add a pinch of salt to enhance the flavor, but this is optional.
- Continue blending the mixture, scraping down the sides as needed, until the cashews release their natural oils and transform into a velvety and creamy butter-like consistency. This process may take some time, so keep blending until you reach your desired texture. Once your cashew butter is smooth and creamy, transfer it to a clean and airtight container or mason jar.
- Store it in the refrigerator, where it will stay fresh for several weeks. The natural oils may separate, so give it a good stir before each use.
Nutrition Facts
- Serving Size: 2 tablespoons
- Calories: 190
- Fat: 17g
- Carbohydrates: 9
- Fiber: >1
- Protein: 4g
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