Honestly, this is heaven in your mouth! I still can’t believe how much the cashew butter change taste of porridge, crumble, cake, cookies and smoothies bowls. It is a lovely touch at the end to your meals. I love how creamy it is. I think I’m obsessed about it and I think you will be too. This recipe is exactly this same recipe we use to make our cashew butter which we use in our Cafe Deli (one little difference is the fact that we make big bath of that using about 2kg of cashew at once 🙂 )
For this recipe, you will need a strong blender. But if you don’t have the strong blender you can use a food processor like me. You can use any sweetener you want e.g. maple syrup, agave syrup. Don’t forget about an airtight jar. And have fun all the Time.
Make it cheaper!
This is the same process for any nut butter. If the cashews are too expensive, you can use almonds, walnuts, pistachios etc… Be aware doing the nut butter; some nuts don’t need a coconut oil to be smooth.
600g cashew nuts
1 ½ tbsp agave syrup
1/3 tsp salt (I used pink Himalayan salt)
3 tbsp coconut oil
Pre-heat oven to 160 C. Spread the cashew on a baking tray and roast about 15 minutes or until golden brown. Let them cool. Place them in a food processor and blend about 5-7 minutes or until mixture is creamy. Add agave syrup, salt and count oil and blend about 3 minutes. Store the cashew butter in an airtight jar. It should stay delicious for about 2 weeks.
During this recipe, you need cape the nuts off the side of the food processor few times.