Description
This creamy homemade cashew butter recipe uses just one ingredient—raw unsalted cashews—and transforms them into a smooth, rich spread through simple roasting and blending. Perfect as a nutritious alternative to store-bought nut butters, it offers a natural, preservative-free option with a deliciously fresh flavor that you can make entirely at home.
Ingredients
Scale
Ingredients
- 600 g raw unsalted cashews
Instructions
- Preparation: Preheat your oven to 175°C (347°F). Spread the raw cashews on a clean baking sheet in a single, even layer using your fingers to ensure uniform roasting.
- Roast the nuts: Place the baking sheet in the oven and roast the cashews for about 10 minutes until they start to turn a light golden brown. Watch carefully to avoid over-roasting or burning, as this will affect the flavor. Once done, transfer the warm cashews carefully into a food processor jug.
- Blend: Process the roasted cashews in the food processor. Initially, they will break down into a crumbly texture. Use a rubber spatula to scrape down the sides frequently to ensure even blending. Continue to blend for up to 10 minutes until the cashews transform into a runny, creamy butter consistency.
- Storage: Scrape the cashew butter from the food processor jug and transfer it into sterilized mason jars or any sealable container. Store at room temperature in a cool, dark place for up to 5 days or refrigerate for longer storage, up to 2 months. In warmer climates, refrigeration is recommended to maintain freshness.
Notes
- Do not wash the food processor jug after use; use the leftover cashew butter in the next batch for a zero-waste approach.
- Roasting time can be adjusted for a deeper, more robust flavor, but watch closely to prevent burning.
- To achieve a smoother butter, blend longer and scrape the sides regularly.
- Store in a cool, dark cupboard for up to 5 days or refrigerate for up to 2 months to maintain freshness and prevent spoilage.
