Cashew Butter

Cashew Butter

Toasted cashews blend into a smooth, rich spread with just a touch of oil and salt.

Total 25 min Makes 16 oz Calories 170/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher, Kosher for passover

Allergens

Tree nuts

Roasting raw cashews before blending deepens their natural sweetness and makes it easier to coax out a silky, pourable butter. A food processor does the work in minutes, with just a pinch of salt and a splash of oil to help it along. Spread it on toast, swirl it into oatmeal, or use it anywhere almond butter would go.

Ingredients

  • 3 cups raw cashews
  • 1 tablespoon neutral oil, such as grapeseed or avocado
  • 1/2 teaspoon salt
  • 1 tablespoon honey (optional)

Method

  1. Preheat the oven to 300°F and spread the raw cashews in a single layer on a rimmed baking sheet.

  2. Roast the cashews, stirring halfway through, until lightly golden and fragrant.

  3. Let the cashews cool for 5 minutes, then transfer them to a food processor fitted with the blade attachment.

  4. Process the cashews continuously, scraping down the sides every minute, until they break down into a thick paste, about 4 to 5 minutes.

  5. Add the oil and salt, and the honey if using, then continue processing until the butter is smooth and glossy, about 2 to 3 minutes more.

  6. Taste and adjust salt as needed, then transfer the cashew butter to a jar and store at room temperature or refrigerate for longer shelf life.

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    Cashew Butter

    Roasting raw cashews before blending deepens their natural sweetness and makes it easier to coax out a silky, pourable butter. A food processor does the work in minutes, with just a pinch of salt and a splash of oil to help it along. Spread it on toast, swirl it into oatmeal, or use it anywhere almond butter would go.

    25 min 16 oz 170 cal

    Ingredients

    • 3 cups raw cashews
    • 1 tablespoon neutral oil, such as grapeseed or avocado
    • 1/2 teaspoon salt
    • 1 tablespoon honey (optional)

    Method

    1. 1

      Preheat the oven to 300°F and spread the raw cashews in a single layer on a rimmed baking sheet.

    2. 2

      Roast the cashews, stirring halfway through, until lightly golden and fragrant.

    3. 3

      Let the cashews cool for 5 minutes, then transfer them to a food processor fitted with the blade attachment.

    4. 4

      Process the cashews continuously, scraping down the sides every minute, until they break down into a thick paste, about 4 to 5 minutes.

    5. 5

      Add the oil and salt, and the honey if using, then continue processing until the butter is smooth and glossy, about 2 to 3 minutes more.

    6. 6

      Taste and adjust salt as needed, then transfer the cashew butter to a jar and store at room temperature or refrigerate for longer shelf life.