Cindy's Country Mix

do it yourself projects, watercolor

Homemade Cashew Butter

1 Comment

Cashew butter is easy to make.  I prefer my cashew butter to be made using raw cashews.  Most commercial nut butters are made with roasted nuts.  So, I choose to make my own cashew butter.  All you need are are cashews, salt, oil, and a blender or food processor.  I make mine using my General Electric Food Processor that I have had for years.  It still works just fine, no need to upgrade.  You can purchase raw cashews at most health food stores.  I get mine at Trader Joe’s.  Below, you can see the assembled ingredients.

CashewButter1

Place the chopping blade in the food processor and add:

8 oz. raw cashews

1/4 -1/2 cup extra virgin olive oil

1 t. sea salt (or to taste)

Place cashews, 1/4 cup oil, and salt in the processor.  As you blend it, you may want to add more oil, a tablespoon at time, until you get the mix that you like.  Blend to desired consistency.  I blend mine until it is fine, but not smooth.

CashewButter2

Keep your fresh cashew butter in the refrigerator.  Stir before use for best results.  Although this goes very well with my homemade bread, I enjoy it enough to eat it without bread!  Refrigerated, your cashew butter should keep for about six months.  I really couldn’t say, because ours is usually consumed long before that.  🙂

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Author: Cindy

Christian, wife, mother, grandmother, artist.

One thought on “Homemade Cashew Butter

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