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Homemade Cashew Butter

Ingredients


2 cups roasted unsalted cashews
Kosher salt to taste (about 1/8 teaspoon)

Cooking Instructions

1. Preheat oven to 325 degrees Fahrenheit. Spread the nuts out onto a rimmed baking sheet. Roast for 8 to 10 minutes, until fragrant and toasted. Allow to cool for 2 to 3 minutes on the tray.

2. Immediately add the nuts to food processor while they’re warm and process for 4 minutes. You’ll see them start out crumbly, then get gradually creamier and creamier.

3. Add the kosher salt to taste (between 1/8 to 1/4 teaspoon using unsalted nuts). Process for 2 to 3 minutes more until luxuriously creamy. Taste and add additional salt as necessary.

4. Transfer the cashew butter to a jar. Store in a cool dark place (pantry) for 1 month or refrigerated for 2 to 3 months.

Homemade Cashew Butter

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Total Time: 20 Minutes

Servings: 4

Calories: 104 Per Serving

Meal Type

Nutrition Facts

Carbohydrates: 5.7g | Total Fat: 8.2g | Sugar: 1.1g | Protein: 3.4g | Fiber: 0.6g

Applied Diet Types

  • Clean Eating
  • Vegan

Ingredients


2 cups roasted unsalted cashews
Kosher salt to taste (about 1/8 teaspoon)

Cooking Instructions

1. Preheat oven to 325 degrees Fahrenheit. Spread the nuts out onto a rimmed baking sheet. Roast for 8 to 10 minutes, until fragrant and toasted. Allow to cool for 2 to 3 minutes on the tray.

2. Immediately add the nuts to food processor while they’re warm and process for 4 minutes. You’ll see them start out crumbly, then get gradually creamier and creamier.

3. Add the kosher salt to taste (between 1/8 to 1/4 teaspoon using unsalted nuts). Process for 2 to 3 minutes more until luxuriously creamy. Taste and add additional salt as necessary.

4. Transfer the cashew butter to a jar. Store in a cool dark place (pantry) for 1 month or refrigerated for 2 to 3 months.
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