Unlike store-bought brands, I don't add sugar to mine. I think cashews have an already sweet flavor and it you're using it to make cookies or spread on bread with some honey- you'll have plenty of sweetness elsewhere. I make my butter in small batches because cashews can spoil quickly. This recipe yields a little over 1/2 cup.
(Gluten Free, Dairy Free, Sugar Free, Peanut Free, etc)
Created by jalene
- 1 cup roasted & salted cashews
- 2-3 tsp of grapeseed oil (see note)
- In a blender or food processor blend the cashews until they are powder-like. Scrape sides if necessary.
- Pour in 1 tsp of the oil, blend again, scraping sides. Continue adding oil until desired consistency is reached. (Cashew Butter is typically dryer than peanut butter so you need more oil than if you were doing this with peanuts. )
Notes from jalene:
I use grapeseed oil because of it's nutty-like flavor. You can try other oils if you prefer.
If you want to make this recipe super-from-scratch you can also get raw cashews, oil and salt them yourself, and toast them in the oven at 350 F until golden brown.
For a quick snack for Audrey I spread some over my Gluten Free, Dairy Free Bread. You can even drizzle honey on top for an extra treat!