Homemade Cashew Butter
The best thing about making Cashew Butter at home is that you only need cashews, a pinch of salt, and a food processor. I guarantee your homemade cashew butter is cheaper and tastes better than the store-bought one.
Servings: 500 gram jar aprox
Calories: 178kcal
Ingredients
- 5 cups raw and unsalted cashews
- A pinch of salt
Instructions
- Preheat the oven to 150C (300F)
- Spread the raw cashews on a baking tray
- Roast the cashew for about 8 minutes or until they start to golden and leave them to cool for about 5-10 minutes.
- Add the roasted cashews to the food processor with a pinch of salt.
- Start blending the cashews. You will first get cashew flour, which is basically really fine grounded cashews.
- Keep blending for the cashews to start releasing the oil and form a kind of dough. Open the food processor, and with a spatula make sure to scrape down the sides of the jug. Keep blending and mixing the cashew butter every 2-3 minutes to avoid the processor from overheating.
- The blending process from roasted cashews to nut butter could take about 15 minutes, so just be patient. The longer you blend your cashews, the smoother butter you will get.
- Once you have creamy and smooth cashew butter, transfer it to a sterilized glass jar and enjoy or store it in the fridge for later.
Notes
- The calories count is for about 1 and ½ tablespoon of cashew butter.
Nutrition
Calories: 178kcal | Carbohydrates: 10g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 4mg | Potassium: 213mg | Fiber: 1g | Sugar: 2g | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 2mg