I’m making some nut butter today, and I thought I’d share this cashew butter recipe with everybody!
It’s super easy, though you need the right equipment for it. It takes ten minutes once you’ve got the blender and nuts. You’ll need a high-powered blender or food processor. I use the Ninja BL770, but there are other blenders (like Vitamixes) that have the same 2 horsepower.
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Nut butter in general is a very versatile ingredient and topping. Put in a smoothie, add to yogurt, or (my personal choice) add to chocolate ice cream! Cashews are already delicious in ice cream, but I love the texture of nut butter, and eating it as a topping without having to crunch through the nuts. That’s entirely a matter of preference, but I personally prefer to have my ice cream smooth, with spreadable toppings. Try spreading this on vanilla ice cream and adding some hot fudge sauce… Mmmmm.
But no need to limit yourself to the list above! Anything you can but peanut butter on or in, you can substitute another nut butter. Not all combinations will taste equally good, but there’s a high degree of similarity so don’t be shy about trying your cashew butter with new things!
Try to find roasted, unsalted cashews at your grocery store. If they’re already roasted, it saves you a step. And if they’re unsalted it’s just easier to establish a consistent recipe.
- 2 cups roasted cashews (if raw, see directions for roasting)
- 1/4 teaspoon salt
Directions for roasting raw cashews
- Preheat oven to 350 degrees F.
- Spread the cashews on a large baking sheet in a single layer, and bake for 7 minutes.
Directions for blending roasted cashews
- Add the roasted cashews to the blender or food processor.
- Blend for 5 minutes, then add salt. Blend until smooth. You might have to take a break from blending to push some unblended pieces down into the processor or blender.
If you’re using it as a peanut butter substitute, you’ll need to refrigerate it and wait for several hours to turn it into a nice spreadable consistency. Enjoy!