How to make your own cashew butter
Whip up a batch of creamy homemade cashew butter in minutes, without having to use the packaged stuff.
I’m always looking for easy, healthy breakfasts and snacks that my family can enjoy at home and on the go. Oddly enough, it’s hard to find cashew butter with no additives – so I decided to try making my own. I couldn’t believe how easy it was – and I’m hooked!
For my better half who doesn’t eat salt, I take out 1/2 cup of just plain cashew butter. And then for the kids and I who like a little salt and sweetness, I add a dash of sea salt and maybe some maple syrup or coconut palm sugar. Either way, this is a a high-protein, delicious snack with a sliced banana, some whole grain toast, or crisp apple slices. It’s also vegan, paleo, grain-free… you get the picture. It’s healthy.
- 16 ounces raw cashews or almonds
- Dash of sea salt, optional
Preheat oven to 350. Line a baking sheet with parchment paper.
Spread out cashews onto baking sheet, and bake for 8-12 minutes (almonds need more baking time, cashews less), stirring once in the middle. Nuts should be lightly toasted.
Immediately transfer cashews to a food processor. Process for about 5 minutes, or until cashews start to turn creamy. Turn off machine, scrape down sides, and then process for another 2-3 minutes or until completely smooth and creamy.
If desired, add a dash of salt and/or maple sugar and blend for another minute.
Store in the refrigerator in a sealed container, and use within two weeks.
Cashew butter spread on bread, topped with bananas. (Photo: Tracy Benjamin / Flickr)
Related Topics: Vegetarian