So, I decided to make my own. This time: cashew. I love a cashew’s meaty texture, the incredible, well, nutty flavor. Making my own meant I could control the oil and salt, and save a lot of money.
Toast 2 cups cashews (or any nut) for 5-10 minutes until golden. Process in a food processor until finely ground. With the processor on, drizzle in 3 tablespoons canola oil, 1 tablespoon at a time, then a couple tablespoons water until you reach a desired consistency. The butter will be thick, more like a paste, but perfectly spreadable and not at all soupy.
Other uses for cashew butter (aside from a slather on toast):
- Stir into light coconut milk as the base for a quick curry sauce.
- Shape into balls and roll in chopped dates and sweetened coconut.
- Spread on fish like Snapper or Redfish and bake for a quick crust.
- Swirl into quick bread or cookie batters.
What other nut or seed butters do you like?