This post is inspired by Holistic Squid. I love her blog. She shares all kinds of great info and her personal experiences. Here is her method for making cashew butter, which I followed roughly. You will need a food processor or quality blender.
- 2 cups cashew pieces (roasted or raw – your choice)
- appx 2 tbsp unrefined coconut oil
- dash of cinnamon
- appx 1 tsp+ raw honey (optional)
- Warm your coconut oil on the stove in a small pot, or leave a small glass bowl of it sitting on your oven if you happen to have it on. The oil needs to be liquid. Do not microwave!!
- Add liquid coconut oil and cashews to the bowl of your food processor fitted with the blade attachment and pulse.
- Continue to blend until desired consistency, adding cinnamon and honey.
- You can also add salt if you like, but I just prefer my nut butters without it.
- Scoop into glass jar and store in fridge.
- If you read Holistic Squid’s post on how she made her cashew butter, she details how to soak and dry cashews for optimum health benefits. I didn’t do this since I don’t want to leave my oven on for hours at a time and we don’t have a dehydrator – yet.
- I bought a pound of raw cashew pieces and roasted them in the oven. If you purchase pre-roasted cashews don’t worry about any oven time at all, just add them in and give ’em a whirl!
- You are welcome to use refined coconut oil if that is what you have on hand. I enjoy the coconut flavor so I use the unrefined, which tastes of coconut.
- The butter will get quite firm in the fridge. I put some on top of whatever bread I’m toasting and put it in my toaster oven together. After that it’s soft enough to spread easily.
- If you compare Holistic Squid’s cashew butter and mine you will see that mine is quite a bit darker. This is because I slightly over-cooked my cashews 😀 Not a big deal – it’s still delicious!