Finally, I made cashew butter! I have wanted to make this for years—no clue why I’m just now getting around to it. So neat that you can toss some nuts into a food processor, let it do its thing, and out comes a creamy nut butter. Say what!?
If you’ve never made nut butter, you should. Really couldn’t be easier! I’ve made almond butter before, and now that I’ve also made cashew butter, I definitely want to try making all sorts of nut butters. I kept this one simple with just salted cashews, nothing more. If you use unsalted cashews, you might want to add a pinch of salt to bring out the flavor more.
I would only recommend you make homemade nut butter if you have a seriously powerful food processor. Otherwise, you really might burn the motor. Luckily, my parents bought us a Ninja for Christmas, so I had no trouble at all.
So how do you make cashew butter, you ask?! All you do is toss a cup or two of cashews into the bowl of a food processor, turn it on, and let it go to town. Easy peasy! You’ll need some patience here because it can take about 20-25 minutes to process the nuts into a creamy butter.
As you can see from my crafty little collage, the cashews go through quite a few stages. The good news? The machine does all the work, not you. Along the way, you’ll want to let your food processor take a break and cool off, which is fine and dandy because you can then take a few moments to scrape down the sides of the bowl.
There will come a point where you’ll think the process is complete because the butter will be creamy, but keep going for a few minutes. Oil continues to release from the cashews, making the butter extra creamy. If you stop too early, it’ll be fairly smooth, but not yet creamy enough. If you dip your finger into the butter (with the machine unplugged!), you will be able to know for sure when it’s done because the butter will be creamy enough to drip off your finger. Oh yessss, that smooth!
This cashew butter is fantastic by the spoonful, or slathered on a piece of toast. It’d also be delicious in smoothies, or perhaps it’d even work as a thickener for soup—not that I want soup on a 90 degree day, but still.
Take some time to make this and you’ll sure be happy you did. It’s just so insanely delish. Go ahead, grab a spoonful and savor every last bit! :)
- 2 cups sea salt cashews (or regular cashews + a pinch of salt)
- Add the cashews to the bowl of a high-powered food processor.
- Process until smooth, stopping often to scrape down the sides of the bowl.
- Transfer to a mason jar, or a bowl fitted with an airtight lid. Store at room temperature.