|Save money and avoid preservatives by making homemade cashew butter.|
|Yield||about 2 cups|
|Directions||Place cashews in the blender, snap on the lid, and have the tamper ready.
Turn on the blender and slowly increase speed to high as you immediately start pushing the cashews down toward the blades. Blend for just a minute or two, just until all of the cashews have been ground up and the mixture is moving freely.
Transfer cashew butter to jars and refrigerate. It will last for weeks.
|Notes||As long as you use at least 3 cups of cashews, you will not need to add any oil or water. If you use less than 3 cups, you’ll end up with a void in the center and the blades won’t be able to blend the nuts properly.
Cashew butter is delicious on toast and of course in cashew cardamon cupcakes.
Cashew butter can be used to thicken soups and sauces (scroll down to "other ways to thicken").
You can make other raw or toasted nut butters exactly the same way: try homemade peanut butter, almond butter, or hazelnut butter.
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