This time around, I made my cashew butter with only roasted cashews and nothing else because I was planning on using it in a recipe and wanted to control the salt level. Feel free to add salt or honey to suit your tastebuds. Or, if you are feeling adventurous, maybe you could throw in some curry powder or other spices to complement your cashew butter.
This first step is hard, so pay attention: grab a few handfuls of raw, unsalted cashews.
Next, place them on a baking sheet and roast them at 375 degrees until they become fragrant and they start to turn golden, about 7 minutes or so.
Let the cashews cool a bit, then put them in the bowl of a food processor (along with some salt or honey if you would like) and turn it on high. During the first few minutes, it will look like cashew meal. Next, it will start sticking to the sides. When this starts to happen, stop the processor every now and then to scrape it down with a spatula. At some point, it will stop sticking to the sides and will start to form a bit of a ball. At this point it is done and will have formed a nice, thick cashew butter. Don’t be discouraged if it doesn’t look like what you buy at the store. It will not look like the store bought version as you do not have a high powdered grinder and are not adding additional oil. Store your homemade cashew butter in a jar and keep it in the fridge between uses to prevent it from spoiling quickly. One of my favorite ways to eat it is to spread it on whole wheat toast and top it with thinly sliced apples for a nice breakfast or snack, but the possibilities are endless!
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