Ingredients for Cashew Butter
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How to Make Cashew Butter
- Add 1 cup of raw cashews (or roasted, unsalted cashews) to a food processor fitted with a metal blade.
- Process the cashews on high speed, stopping and scraping down the sides as needed, until a coarse meal forms (about 1-2 minutes).
- If using, add 1-2 tablespoons of unsalted butter. If using roasted salted cashews, you may skip this step and proceed to step 4.
- Continue to process, scraping down the sides frequently, until the mixture becomes a smooth, creamy butter (about 3-5 minutes). This may take some time depending on the power of your food processor.
- Add 1/4 teaspoon of sea salt (or to taste). Start with a smaller amount and gradually add more until you reach your desired level of saltiness.
- Taste and adjust salt as needed. If using raw or unsalted cashews, you'll likely need closer to 1/4 teaspoon of salt. If using roasted salted cashews, you may need less or none at all.
- Transfer your homemade cashew butter to an airtight container and store in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
27g
Fat
99g
Carbs
14g
