Homemade Goodness: Roasted Cashew Butter

You know that $7 or $8 jar of cashew butter you paid for in the store?  It’s probably got added oil, sugar, and other things you don’t really need.  Wouldn’t it be lovely if you could make your own without any additives and adjust it just right for your tastes?  If you have a powerful food processor in working order, you are in luck.  I would love to tell you that making homemade cashew butter is laborious and I slaved over it all day for you, but that would be a bold faced lie.  It is quite simple.  So simple, in fact, that you will slap yourself for having ever paid money for cashew butter in the grocery store.

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.