If you are a fan of almond or peanut butter, you are going to love this recipe. This super creamy cashew butter has a mild, nutty flavour that makes it perfect for all kinds of sweet and savoury recipes. You can use it for baking, spread it on toast, or simply eat it with a spoon!
This is one of the easiest yet yummiest recipes in the world. You just need some cashews and a powerful blender (or food processor) to make the most delicious and indulgent cashew butter.
Making nut butter is a simple process. However, if you master these few tricks that I’m going to share with you, you will take your homemade nut butters to another level. Let’s dive in!
#1 A lot of cashews
For it to be extra creamy, you must use a large amount of cashews. I used 400g of raw cashews that I previously roasted in the oven. It might look like a lot, but that is the amount I needed to make one jar of cashew butter.
#2 Roast them
This step is crucial! Roasting the cashews not only improves their digestibility but also gives them a slightly crunchier texture that makes them easier to blend. Make sure, however, that you let them cool completely before throwing them into your blender.
#3 Don’t add any liquids
As tempting (and logical) as it might sound, please do not add any water in an attempt to achieve a velvety texture in a lesser amount of time. It will just harden the mixture, making it even more difficult to get that creaminess you aim for.
And same goes for oils. Not only it will change the flavour, but it will also make your nut butter greasy. Plus, they’re extra calories that you don’t need, as cashews are already high in healthy fats.
#4 Keep blending!
That’s the secret. I know, there’s a moment when it seems that you are almost done, but it’s still not as smooth as it should be. You may be tired and think that you are ok with it being a bit gritty. But please, don’t quit at this point. I promise you that these few extra minutes of blending will be worthy.
However, keep in mind how powerful is your appliance. If your food processor starts to overheat or there's a burnt smell, let it rest for 30 min or so, and then go back to it.
Once your cashew butter has a velvety, creamy texture, you can:
Bake with it
Make sauces and dressings
Spread it on toast or crackers
Eat it with a spoon (this is my favourite one!)
And if you are into nut butters, I highly recommend you to try my scrumptious healthy Nutella. You can get the recipe here.
If you love this recipe as much as I do please, let me know in the comments! Give it a try, share it, and post a picture on Instagram, tagging me as @iambelemgarcia and with the hashtag #ThisTulaLife. I'd love to see the result!
Cashew butter (1 ingredient!)
Yields 1 jar
400g raw cashews*
*This is the minimum amount that I needed to achieve a smooth texture. However, if you have a small blender, you can reduce the quantities so that there is enough space for it to process the cashews. Likewise, feel free to add more cashews if you want more than one jar.
Preheat your oven at 180ºC. Place the cashews on a baking tray and roast until golden, around 10 min or so (be very careful not to burn them). Set aside and let them cool completely.
Transfer the cashews to a high-power blender or food processor, and blend until they form a paste.
Keep blending until it becomes smooth and creamy, and no pieces of cashew remain. Pour into a mason jar and store it at room temp.