Homemade cashew butter
My favorite spread! Just like with mixed nut butter, I like to eat this best on a rice cake with avocado. I’ll also use this cashew butter as a topping for oatmeal or cookies. And sometimes, I just can’t resist dipping my finger directly in the jar…
See the method here (using a food processor)…
approx 20 min.
1 month in the fridge
450 grams raw, unsalted cashews
½ tsp vanilla powder
a pinch of Himalayan salt
(makes 2 jars, +/- 225 grams each)
Put all of the ingredients in the food processor and blitz until finely blended. This will take between five and 10 minutes in total and you will see that the nuts go through different phases in this time (see the photos above). The nuts will transform from coarse, grainy bits, into a fine meal and finally the oil in the cashews will be released. You need to keep processing until the mixture becomes fluid and creamy. Then you can spoon the butter into two small mason jars or one larger jar. “Mmm, tasty!”
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!