Let's face it natural Cashew Butter is expensive. So how about making it yourself? Cashews have a great creamy flavor and are actually used in a lot of Vegan dishes in place of dairy. It's a great alternative to peanut butter if you or your little one is allergic. We are keeping Audrey off Peanuts until at least age 2 because of the extreme allergic-potential as well as the mold factor. (Peanuts are high risk. My husband could teach you more.)
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
Notes from jalene:
I prefer my blender (Blentec) over a food processor because it gets the butter so much more creamier.
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!
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