Homemade Cashew Butter
Make your own cashew butter! Cashew butter is a nutritious and delicious alternative to peanut butter and almond butter, but you can use this method on almost any nuts or seeds if you are nut-free. I love making my own nut butter because it’s super simple, cost effective, no sugar, inflammatory oils, low-quality salt, and it’s so delicious!
PREP TIME
20 minutes
COOK TIME
20 minutes
INGREDIENTS
6
Serves: 8
Ingredients
- 3 cups3 cups3 cups Cashews, Roasted and Salted
- 0.5 tsp0.5 tsp0.5 tsp Sea Salt
- 1 Tbsp1 Tbsp1 Tbsp Coconut Sugar
- 1 tsp1 tsp1 tsp Cinnamon, Ceylon
- 2 Tbsp2 Tbsp2 Tbsp Cacao Powder, Raw
Optional
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- If making your own cashew butter, preheat oven to 350 F. Line a baking sheet with parchment paper. Spread raw cashews across the baking sheet. Roast for 15-20 minutes. Allow cashews to cool before processing.
- Add cashews, salt, and 1 or 2 of add-ins (optional) to a high-speed blender or food processor.
- Process ingredients for 7-10 minutes, stopping halfway to scrape down the sides, until you reach desired consistency.
- Transfer cashew butter to a glass jar and store at room temp for 1-2 weeks or fridge for up to 3 months.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Grain Free Nightshade Free Paleo Pescetarian Plant Based Shellfish Free Snacks Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 530 |
| Fat: | 41 g |
| Carbohydrates: | 31 g |
| Protein: | 16 g |
| Cholesterol: | 0 g |
| Sodium: | 421 mg |
| Fiber: | 4 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Leave a Reply
You must be logged in to post a comment.