Named after my friend who’s like a brother to me, the kindest soul with a penchant for peanut and cashew butters. His words were "Adella, do you reckon you know how to make cashew butter?"; this is his unique way of indirectly asking me for food requests, so of course I obliged.
This is an easy to make recipe using just 1 to 3 ingredients depending on texture and taste preference. Naturally sweet and delicious as a smooth spread or with added crushed roasted cashews for a yummy crunch.
Shopping List
Makes 1 Jar
Cashews (not salted) - 400g / 2 packs
Olive Oil - 8 tsp
Add a pinch of salt if you require (I do not use in my own recipe)
Method
Prep 10 minutes
Roast the Cashews
Pop the cashews in an oven-proof dish or tray and roast for 10 minutes at 200°C or until browned.
Once roasted, set aside 1/2 cup of cashews.
Making the Butter
Add the roasted cashews to a food processor
Now blend! You are going to do this for 20 minutes or until you get your desired texture. You will see the cashews go through various stages; first small crushed pieces; then a thick dust, next a putty looking paste; suddenly you will get a smoother mixture as the natural oils release.
At the point you get your smooth paste, you can add your desired oil to get the texture you want. For an easy to spread texture, I added 1/2 tsp of Rapeseed oil.
Blend again to get the oil mixed throughout.
Now it's time to add your crushed/chopped cashew pieces (1/2 cup). Mix them in well.
You are now ready to put into a jar or your desired sealed container. I re-used an old honey jar, roughly 280 ml.
Enjoy and don't eat all at once!
Tips
Add more oil for a looser texture, add 1/2 tsp at a time.
Adjust the crushed nuts for your desired texture!
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