Homemade cashew butter is sooo deliciously creamy. A real indulgence that you can have on toasts or with cereals, porridge or fruits. It makes a nice change from peanut butter.
I use a blender but you might find it easier to do in a food processor. The more powerful appliance you use, the smoother your nut butter will be.
Nut butter is straightforward to make but you will need to keep whizzing the cashews in the blender (or food processor) for at least 10-20 mins. Once in the blender (or food processor) the cashews go through a “sticky paste” phase. Be patient, it will start warming up as the oil from the nuts is released and transform itself into a smooth thick creamy butter. You might need to stop the blender (or food processor) a few times to scrape the sides. After 15 mins at high speed, my cashew butter started literally “coming to life” and started moving more freely around the bowl of my blender.
I roast the cashews first as they are easier to blend once dehydrated. If coconut is not your thing, you can omit it.
This recipe makes one large jar that you can keep in the fridge.