Home Made Cashew Butter

This makes 1 cup, must be stored in the fridge in sterilised jar

1 cup unsalted cashews
1 tablespoon canola vegetable oil (non GM)

Optional 1/4 tsp of salt or 1/2 tsp of sugar.

  1. Roast Cashews in the oven for 5 minutes medium oven (around 180C or 350F)
  2. Once cooled add to food processor with vegetable oil,  process on high speed for 30 seconds, stop scrape down sides, blend again for another 30 seconds, scrape down sides again, then blend again and so on until desired smoothness.

Store in sterilised glass jar in the fridge for 4 to 8 weeks.

Cheat eats:  Cashew butter can be purchased from the shops, choose organic cashew butter like Melrose, rather than commercial brands like Kraft, which can contain other ingredients that may be problematic.

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