How to Make Cashew Butter
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How to Make Cashew Butter
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Here's how to make cashew butter at home, with no added oil. It takes just about 10 minutes!
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Ingredients
- 16 ounces cashews (raw or roasted)
Instructions
- In a 12-cup food processor fitted with an "S" blade, add in the cashews and start processing. They will break down into a flour-like, powdery consistency and will start piling up against the sides of the food processor bowl within 2 minutes.
- Stop and scrape down the sides, then start processing again. It will take roughly 5 minutes total for the mixture to form a ball. This is a good sign.
- Continue processing. The cashew butter will start to look thick and grainy when the ball breaks down, and it will continue getting smoother the longer you process it. After roughly 10 minutes total of processing, you should begin to hear a loud "sloshy" sound as the cashew butter becomes runnier in texture. This is when you know it's done.
- Transfer the cashew butter to a clean glass jar with a lid, and store it in the fridge. It should last for at least a month in the fridge, as long as you keep it free from added moisture.
Equipments used:
Nutrition Information
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Calories
157kcal
(8%)
Carbohydrates
9g
(3%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Sodium
3mg
(0%)
Potassium
187mg
(5%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin C
1mg
(1%)
Calcium
10mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Calories | 157kcal | 8% |
| Carbohydrates | 9g | 3% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Sodium | 3mg | 0% |
| Potassium | 187mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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5.0
9 reviews
Excellent
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