Cashew Butter
Cashew butter, a very satisfying creamy nut butter. It's so easy to make, it requires only 3 ingredients and it's ready in 20 minutes.
Servings: 1 cup (250 ml)
Calories: 106kcal
Ingredients
- 2 cups raw unsalted cashews
- 1 tablespoon oil I used coconut oil, melted
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 ºF or 180ºC.
- Put the cashews in a baking sheet into the oven and bake for 10 minutes or until golden brown. You can also buy toasted cashews and skip this step, but I like it better when I bake them right before blending.
- Add the cashews into a food processor and blend for about 5 minutes.
- While blending, the cashews will stick to the sides. When this happens, stop the food processor and scrape them down with a spatula.
- Add the oil and salt and blend for 5 more minutes or until you get the consistency you're looking for.
- Use immediately or keep it in a sealed container in a dark, cool place. It will last for months.
Notes
- Using a food processor is the best option, but you can also use a powerful blender.
- Blending time will vary according to how powerful your food processor is.
- Feel free to make this cashew butter with any type of oil.
- You can even omit the oil if you have a good food processor.
- Salt is optional but the butter will taste better if you use it.
Nutrition
Serving: 1tablespoon | Calories: 106kcal | Carbohydrates: 5.6g | Protein: 2.6g | Fat: 8.8g | Saturated Fat: 2.3g | Sodium: 76mg | Fiber: 0.5g | Sugar: 0.9g
