My obsession with nut butters is no secret and when I recently fell in love with cashews, I knew what my next project would be. Homemade cashew butter. I have been happily topping my sweet scrambles with this deliciousness!
I had made almond butter before but never tried any other nut and I’m thrilled with how successful this turned out to be. Seriously, I was jumping up and down in the kitchen. Ask Nathan.
Makes 16 2 tbsp servings
– 1 lb raw cashews
– 2 tbsp coconut oil
– 1 tsp salt [Optional]
Preheat oven to 350°F. Spread the cashews onto a baking sheet and place in the oven for about 10-15 minutes until toasted. Remove from the oven and let cool.
Add the cashews to the food processor and start blending! The processing takes about 10 minutes, stopping at times to scrape down the sides. Add the coconut oil 1/2 tbsp at a time until it works into the mix. Also slowly add salt to taste.
Once fully processed, store in a jar in the refrigerator. Don’t forget to eat a few spoonfuls before refrigerating.. there’s nothing better than fresh nut butter! 😉
Per 2 tbsp serving
171 Calories / 14g Fat / 9g Carbs / 2g Sugar / 1g Fiber / 5g Protein
Food for Thought
What is your favorite nut or seed butter? Have you ever made your own?
I just want to dip my fingers in there and have a taste 🙂
I totally do that.. No shame! 🙂
This sounds so easy! I love but butters, I should really try to make my own.
This is definitely easier than almond butter. Would love to hear if you try it!
Pingback: Minty Irish Powerballs | Barr & Table
Pingback: Maple Cinnamon Walnut Butter | Barr & Table
Pingback: What I Ate Wednesday #40: Passover Fail | Barr & Table
Pingback: Link Love #18: My Top 5 | Barr & Table