👩🍳 Instructions
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1
Place the raw cashews into the bowl of a high-speed food processor.
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2
Process the cashews for 1-2 minutes until they break down into a fine, sandy crumb texture. Stop and scrape down the sides of the bowl with a spatula.
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3
Continue processing for another 2-3 minutes. The crumbs will start to clump together and form a thick, sticky paste. Scrape down the sides again.
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4
Keep processing. The cashews will release their natural oils, and the paste will gradually smooth out and become creamy and liquid. This can take an additional 5-10 minutes. Be patient and scrape down the sides as needed.
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5
Once the cashew butter reaches your desired smoothness, add the optional sea salt. Pulse a few more times to combine.
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6
Transfer the homemade cashew butter to a clean, airtight jar. Store in the refrigerator.
💡 Notes
For a deeper flavor, you can lightly toast the cashews at 300°F (150°C) for 8-10 minutes before processing. Let them cool completely. For variations, add a touch of vanilla extract, cinnamon, or maple syrup during the final processing stage. Oil separation is natural; just stir well before each use.
🥗 Nutrition (per serving)
Calories
190 kcal
Protein
5g
Total Fat
15g
Saturated Fat
3g
Carbs
9g
Fiber
1g
Sugar
2g
Sodium
2mg
Cholesterol
0mg
