Just 2 ingredients to make your own all-natural, very tasty and super creamy Cashew Butter.  Gluten-free, vegan, low-carb, paleo-friendly and so easy to make! 

 

Several months ago, Mark, my husband, went to India. When he came back, not only did he bring back my favorite spices, he also surprisingly came with about a kilo (2.2 lbs) of whole cashews!! If you know me and my family, we are such nut lovers and cashews are one of our favorites. You can imagine how happy I was when he handed me a huge bag of cashews! I have already imagined the many dishes I would make with it! 🙂

 

Because I had more than enough cashew nuts to spare, I decided to finally make some homemade Cashew Butter. I made this many weeks ago but because of the change in season from spring to summer the other more seasonally themed recipes were posted ahead. However, I am glad that I had this recipe post previously prepared as it has become truly handy at this particular time when  we are in the process of moving to a new home. In the end, it all worked out well, too!

 

You can use either raw cashew or roasted cashews. The one I used was very slightly roasted in the oven hence it still looks quite pale and not brownish resulting in a creamy color rather than brown. You can also use this recipe to make other nut butters like peanut, almonds or whatever you fancy.

It is important to use a strong capacity food processor or high performance blender for this. I used my Ninja blender for this and it worked really hard. It may take about 20-30 minutes to create a smooth nut butter so an efficient blender would be very handy, indeed.

The following photos will give you a guide on the several stages of making nut butter. It’s all coarse at first.

Thereafter, it becomes crumbly.

Occasionally, you may have to stop the blender to scrape the sides of the blender to ensure an even processing.

After several minutes more, it develops a paste-like consistency.

And finally, at about 20-25 minutes (may be more, if you are making a big batch), you see a little oil forming and then a creamy nut butter, too. You can of course opt for a crunchier texture and stop the blender before this stage. At this point, you may wish to add either some salt or sugar, depending on whether you prefer a more savory or a sweeter butter. In the Philippines, it’s all about sweet nut butters! The result is an amazingly creamy, naturally sweet and superbly tasty butter. I admit I had a few tablespoons of this even before it made it to the container! It was so good! Hope you enjoy this!

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Homemade Cashew Butter

By: Manila Spoon

July 8, 2016

Just 2 ingredients to make your own all-natural, very tasty and super creamy Cashew Butter. Gluten-free, vegan, low-carb, paleo-friendly and so easy to make!

Ingredients

• 2 to 4 cups raw or roasted Cashew nuts
• 1/2 – 1 teaspoon Salt or to taste (optional)

 

Instructions

1. Place the Cashew nuts into a blender or food processor. Blend on low to medium speed until chunky or creamy to your , occasionally scraping the sides of the blender to ensure an even processing. Depending on the amount you are making, it may take between 20-30 minutes.
2. When the butter is already smooth to your liking, add the salt and process again just until the salt is fully blended in. Transfer to a sanitized jar, seal and refrigerate until ready for usage. Will keep up to 4 months if refrigerated.

Yield: 2 cups
Prep Time: 20-30 Minutes
Cooking Time: 0 Minutes
Total Time: 20-30 Minutes

 

Last updated on January 9th, 2021 at 03:46 pm