How to make your own Cashew Butter

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. 
 

Cashew Butter
(Gluten Free, Dairy Free, Sugar Free, Peanut Free, etc)

Created by jalene

Ingredients: 

• 1 cup roasted & salted cashews
• 2-3 tsp of grapeseed oil (see note)

Directions:

1. In a blender or food processor blend the cashews until they are powder-like. Scrape sides if necessary. 
2. 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. )

Store in an airtight container in the fridge and use within 1 to 2 weeks. Make s little over 1/2 cup.

---

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! 

---