As another PB devotee, I decided to expand my horizons a bit and explore the other nut butters out there. The shelves are full of alternatives, from soy to sunflower seed, sprouted almond to hazelnut. The jars in stores were rather pricy (about $6 to $8 each). I don’t care for soupy spreads, and the oil puddles at the top of most jars were enough to make me skip back to Skippy.

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?