Cashew Butter Recipe
User Reviews
5.0
6 reviews
Excellent
-
Cook Time
mins
-
Total Time
15 mins
-
Servings
16 servings (2 tbsp each)
-
Calories
178 kcal
-
Cuisine
American
Cashew Butter Recipe
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Give your breakfast routine a luxurious upgrade with this homemade Cashew Butter Recipe. This creamy nut butter is easy to make at home; all you need is a food processor and a little time.
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Ingredients
- 4 cups cashews (see note 1)
- 2-4 tablespoons unflavored oil if necessary, for easier blending (see note 2)
- pinch of salt optional but recommended (see note 3)
- sweetener optional (see note 4)
Instructions
- In the bottom of a high-powdered blender or food processor, add cashews. Pulse the cashews until they are finely chopped.
- Process or blend on a low speed for 1 minute continuously, then stop the machine and scrape down the sides. The cashew butter will be dry and gritty.
- Process or blend on a low speed a second time for 1 minute continuously, then stop the machine and scrape down the sides. The cashew butter will start to form a clumpy paste.
- Process or blend on a low speed a third time for 1 minute continuously, then stop the machine and scrape down the sides. The cashew butter will be thick and grainy at this point. If the blender or food processor is having a hard time blending or if the motor is overheating, add a little oil - just enough to facilitate blending, otherwise, the cashew butter could end up oily.
- Process or blend on a medium speed fourth time for 1 to 2 minutes longer. The cashew butter should be creamy and smooth at this point. It will also be warm and fragrant and delicious. If desired, add a pinch of salt and sweeten.
Notes
- Store cashew butter at room temperature for up to 2 weeks or in the refrigerator for up to 6 months. Chilled cashew butter is harder to stir and spread.
- Cashews: To roast cashews, preheat oven to 325 degrees. Add raw cashews in a single layer on a rimmed baking sheet and roast for 10-15 minutes. But don't walk away! Stir occasionally to prevent scorching and keep an eye on your cashews since oven temperatures may vary.
- Oil (optional): A neutral oil, such as grapeseed oil or olive oil helps raw cashews blend smoothly.
- Salt (optional): A pinch of good sea salt boosts the flavor.
- Sweetener (optional): A little sweetener to taste can be nice. Try brown sugar, maple syrup, honey, or stevia.
- Yield: 4 cups of nuts makes about 16 ounces of cashew butter. 1 serving = 1 ounce or 2 tablespoons.
- Storage: Store cashew butter at room temperature for up to 2 weeks or in the refrigerator for up to 6 months. Chilled cashew butter is harder to stir and spread.
Nutrition Information
Show Details
Serving
2 tbsp
Calories
178kcal
(9%)
Carbohydrates
10g
(3%)
Protein
6g
(12%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Sodium
4mg
(0%)
Potassium
213mg
(6%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin C
1mg
(1%)
Calcium
12mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16servings (2 tbsp each)
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Serving | 2 tbsp | |
| Calories | 178kcal | 9% |
| Carbohydrates | 10g | 3% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Sodium | 4mg | 0% |
| Potassium | 213mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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