Rich, smooth, salty, and sweet, this homemade cashew butter is divine. It would be delicious on a slice of toasted bread, served with some fruit or smeared on a graham cracker. Enjoy it however you'd eat peanut butter. It makes two half havepint jars have give one as a gift and save one for yourself. I have bought cashew butter at the grocery store, but do not like the price for the amount you receive. I decided to try making my own. I can not eat peanut butter anymore because I was diagnosed with a peanut allergy after having an anaphylactic reaction this past year. I can have all other nuts except walnuts which also came back positive on my allergy panel. I love nuts and peanut butter, so I have been trying new recipes to substitute peanut butter with other butters.
Ingredients :
- 1 can(s) whole unsalted cashews, 8 oz
- 1/4 cup(s) cashews (pieces or whole if you want crunchy butter)
- 2 tablespoon(s) canola oil or vegetable oil
- 1/4-1/2 teaspoon(s) salt
- 1-3 teaspoon(s) honey
Intructions :
- In a blender, add the can of cashews. Next, add the oil
- Add 1/4-1/2 teaspoonful of salt (depending on how salty you want it)
- Then 1-3 teaspoonfuls of honey (depending on the sweetness you want)
- Blend on chop for about 2 minutes. Scrape the sides of the blender with a spatula
- Then blend on puree for about 4-5 minutes, scraping the sides as needed. You can blend more depending on how smooth and creamy you want it. Place in an airtight container and store in the refrigerator
- For crunchy butter, take 1/4 cup of cashews and chop with a chopper to make little pieces
- Stir into honey cashew butter
- **NOTE, you can leave the honey out, if you do not want sweet cashew butter. I would replace it with 2 additional teaspoonfuls of oil to make butter creamy.**
Rated 5/5 based on 66 Reviews
Keyword : honey-cashew butter-American-Other Snacks