Cashews. Probably my most favourite nut out there. It’s so versatile, I love using it in everything, from stir-fries, to using it as the ‘cream’ component in a sauce or custard. It gives everything a richness and creaminess without feeling heavy…or the use of cream/dairy! And then I thought, what better way to try and use them to create a nut butter!
Oh boy, is this my favourite type of nut butter I’ve had so far. Did I already mention how creamy it is? Cashews are full of heart-healthy unsaturated fats and essential minerals & vitamins. The best part of making this nut butter at home is that I’m only making a cup’s worth for $3-4! Clearly saving costs than going out to buy a jar of it. Plus, there’s nothing else added in this except plain old cashews!
You can use raw cashews as well, but roasting them heightens the flavour even more. Of course, it’s best to roast them at low temperatures. While this would take longer, it can preserve more of the nutrients in the nut. I had been planning on adding a touch of salt and sweetness, but it didn’t need it at all! The cashews provided its own hint of sweetness, and it definitely did not need any salt.
Makes 1 cup
- 2 cups raw, unsalted cashews
Preheat the oven to 200 degrees F. Place cashews on a lined baking tray and place in the oven. Make sure to stir every 10 minutes or so, to prevent burning. Once they start browning ever so slightly (you can test by taking a bite – it should have a crispness to it), it should be done. Mine took almost an hour.
Once cooled, place in a food processor and let it go for about 15-20 minutes, stopping to scrape the sides as needed. Once its natural oils come out, it will turn into butter (see pictures!). Store in a jar in the fridge (to prevent from going rancid). Enjoy on anything and everything… or on its own! YUM.
Approximate nutrition info: