Homemade Cashew Butter Recipes
HOMEMADE CASHEW BUTTER
Cashews are highly perishable and can turn rancid quickly due to their high oil content. Choose vacuum-packed jars or cans over cellophane packaging. Store cashews in a cool, dry place in an airtight container to avoid absorption of other food odors. Cashew butter can be used in place of peanut butter or as an ingredient in cookies, spreads or other dishes. If desired, substitute peanuts for the cashews to make Homemade Peanut Butter.
Provided by Emeril Lagasse
Categories dessert
Time 5m
Yield about 2 cups
Number Of Ingredients 4
Steps:
- In a food processor or blender, combine the nuts, 2 tablespoons of the oil, the salt, and the sugar, if desired. Process on high speed for 30 seconds. Scrape down the sides with a rubber spatula and process to desired smoothness, adding more oil, 1 teaspoon at a time, if a smoother butter is desired. Adjust the seasoning, to taste.
- Transfer to a bowl to use as a dip, spread, or in other recipes, or place in an airtight container and refrigerate until ready to use.
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- To begin, you need to roast the cashews in the oven at 165ºC (fan assisted) for 10-15 minutes, turning them halfway.
- Next, you simply blend the cashews in a high-speed processor or blender. This is best done in intervals so the nuts (or the machine) don't overheat. The longer you blend them, the runnier in consistency your butter will be. For a smooth, creamy cashew butter, blend for around 10 minutes with a break every 2-3.
- Store this homemade cashew butter in an airtight glass container in the fridge for up to 2 months (it's never lasted that long in my apartment so I don't know for sure) or frozen for up to 3 months.
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- Blend until mostly smooth, making sure to scrape the bottom of the processor or blender. Blend longer if smoother cashew butter is desired; however, some graininess is normal. Enjoy! Storing instructions below.
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- 1. For a more flavorful spread, start by roasting the cashews (optional). Preheat the oven to 350 degrees Fahrenheit. Spread cashews on an ungreased rimmed baking sheet in a single layer and roast until fragrant and golden brown, about 15–20 minutes. Let cool to room temperature, about 15 minutes.
- 2. In a food processor or high-speed blender, pulse roasted cashews until finely chopped, about 30 seconds. For chunky cashew butter, remove ¼ cup chopped nuts and set aside.
- 3. Process until nuts form a smooth, thick paste, about 3 minutes, pausing every minute or so to scrape down the sides of the bowl.
- 4. Add salt and maple syrup (if using), and continue to process until fully incorporated, about a minute. For chunky cashew butter, add the chopped nuts back in and pulse a few times to incorporate.
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