I used to think the only way you could have a yummy nut butter was from the shelf in a grocery store but not anymore! What better way to spend a simple Sunday evening after church than to make something so fun and tasty?
My husband, David, and I tend to purchase a large tub of nuts just about every month. I’d say we have a tied favorite between cashews (I cook with them a lot) and the classic mixed nuts – you know, the ones with a percentage more of cashews or almonds. Well, we purchased a large tub of cashews a few weeks ago and I got to thinking how yummy it would be to make them into a butter – and here we are.
Okay guys, I have to be honest, I love this homemade nut butter and David can’t stop eating it either hehe! It only takes four ingredients, that you may even have in your pantry already, to create something you can be so proud of – it’s healthy and delicious!
The cool thing about this recipe is that you can adapt it to the nuts or seeds you have on hand. Maybe you or a loved one has a nut allergy – you can do this exact same process with sesame seeds, pepitas (pumpkin seeds), sunflower seeds, or any other of your favorite seed – it’s simple!
The one thing I would suggest for this recipe is to roast your cashews (mentioned in instructions); you don’t h a v e to do this step but I’ve found that the taste is richer and fuller when roasted. Oh, and you may notice that as you are blending your cashews that the texture will change a bunch of times but don’t worry the creaminess you’re excited for will come – I promise 🙂
So here it goes – you’ll be spready this yummy homemade cashew butter on some toast in no time!
- If you can, it would be best to use unsalted cashews. This way you can gage the saltiness of your spread.
- The longer you roast your cashews the deeper the flavor and the darker the spread color (similar to the photo above) will be – I roasted for the full 15 minutes!
- Remember, you can always add the additional ingredients that provide flavor a little at a time. Your taste profile for this nut butter may be different than mine. You can’t take away what you’ve already added but you can control it along the way 🙂
- Something my husband and I noticed is that this butter gets better with time – funny right?! I left mine on our kitchen counter in a cute mason jar and I kid you not the flavor profile got deeper each day. It reminds me of the concept that a “soup tastes better the next day” – I can attest to that lol!
This nut butter is thick, creamy and holds a rich flavor – I know you will enjoy it!
—> Don’t forget if you make this nut butter, I’d love to hear about it! Leave a comment below and let me know how much you enjoyed it 🙂
Roasted Cashew Butter
|16 oz / 470 ml
- 3 cups unsalted cashews
- 3/4 teaspoons good quality salt
- 1.5 tablespoons coconut sugar
- 1 teaspoon vanilla extract
- * Food processor OR high speed blender
Roast & Blend
- Preheat oven to 350F.
- While your oven is preheating, line your sheet pan with parchment paper then spread the three cups of your unsalted cashews onto the pan.
- Roast cashews for ten to fifteen minutes (your preference of brownness – the darker the cashews the deeper and richer the flavor)
- Once cashews are roasted, to your likeness, allow them to cool a little before adding them into your food process or high speed blender. (*If you are using a small food processor or blender you may want to bled this in a couple batches or you can cut the half the recipe to fit)
- Once cool, add the cashews along with the salt, coconut sugar and vanilla extract to your food processor or blender. * YOU CAN always add a little of each at a time and make the taste to your preference.
- Process/blend the cashews for roughly five to ten minutes – scrapping down the sides and helping the mixture move along. DON’T WORRY, the cashews will change textures a few times before getting to the creamy butter your looking for – I promise you’ll get there, just be patient hehe.
- Taste test! Does it need more salt, sweeter, vanilla? Add it here and blend to combined. Taste again – do you love it!?
- This cashew butter is so delicious and subtle you could eat it all – right!? It goes so well with the traditional toast, apple/banana snack, along side some vanilla ice cream or simply on it’s own with a spoon (my husbands favorite way to eat it lol)
- Store in an air tight container (glass if possible) at room temperature or in the fridge, it all depends on how fast you think it will take you to be scraping the bottom – enjoy!
Did you make this Roasted Cashew Butter recipe? I’d love to hear all about it and if you love it as much as we do 🙂
For we are God’s masterpiece. He has created us anew in Christ Jesus, so we can do the good things he planned for us long ago. - Ephesians 2:10 NLT
Love & Blessings,