Cashews are my all time favorite nut: sweet, creamy, heaven in a bag…or canister… or whatever you find them in. This is equally true for cashew BUTTER. In my humble opinion, cashew butter is even better than almond butter (and almond butter is already pretty incredible). Creamy, cashew butter on fat puffy toasted artesano bread with sweet, crispy red delicious apple slices will bring you to your knees. Ooh, it’s good. I’m gonna need a minute….
Okay. You can use cashew butter for all kinds of things like a substitute for dairy (in creamy fillings) or a protein addition to smoothies. But honestly, I like it best slathered on thick “a top a” bagels. Cheese Louise, it’s some seriously good. And it makes a great gift food. Fill a jar with fresh cashew butter, seal it tight, add a ribbon and your name.
Lots of nut butters are found in old cookbooks. My almond butter post includes a recipe from 1739. Cashew butter is easy to make…but it takes a while. First, you are going to need a food processor, preferably a good one. How long to blend really depends on how powerful your processor is. The big girl processors have the power to get ‘er done in under 10 minutes. Breaking down those nuts to release their oils takes seem serious pulverizing power. You might need to give your machine some breaks during the process.
Break Down the Cashews into a Buttery Spread
I use cashew pieces because they are cheaper. Start with a pound of nuts. You’ll end up with a few shakes shy of 2 cups of sweet, creamy butter. Once jarred, hide it. Out of sight is somewhat out of mind. You are going to need some serious willpower to stay away from it.
To intensify the nuttiness flavor (and shorten the time you will need to blend in the food processor), first, roast your cashew pieces for about 8 minutes. If you use whole cashews, make that 10 minutes. Cool a few minutes but while still warm, dump them in your processor. Blend.
Your cashews are going to go through a number of stages, none of which look like cashew butter. Keep truckin’ along and rock that food processor for a good 10 minutes (again, turn it on and off…give it a break here and there, if need be).
Once your cashews look like cashew butter, just keep going another few minutes. If you use raw cashews (no oven toasting), it will take about 25 minutes. That sounds like a long time, but it’s so worth it!
Add to Your Yummy Sense
You can ramp up the party with vanilla extract, honey, coconut oil, salt or any combo thereof. Do what makes your taste buds happy. If your food processor needs a little help with the blending, you can add chocolate olive oil, or coconut oil, or try some other favorites. But add in small amounts because once its added, you can’t remove it!
- 1 pound of cashew pieces
- Preheat oven at 350 degrees.
- Spread cashew pieces in a lipped flat pan and roast in the oven for 8 minutes.
- Cool for 5 minutes.
- While still warm, pour cashews into a food processor.
- Blend 8-10 minutes, or until cashews become spreadable and the consistency of butter.