Maple Cashew Butter (How to Make Homemade Cashew Butter)

cashewbutterI’m a creature of habit.  I wake up every morning still half asleep and stumble into the kitchen to put my teapot on the stove and fix a bowl of oatmeal for breakfast.  Oatmeal is a great way to start the morning – it’s high in fiber and protein and is really versatile – there are a ton of different combinations you can make.

Lately, I have been a bit bored of my traditional bowl of oatmeal so about a week ago I started playing around.

I was in my local co-op grocery store, Good Foods…love this place…a little too much!  I decided to grab a container of cashew butter.  I LOVE the taste of cashew butter…it’s probably my favorite nut butter because of its smooth texture (even more so than almond butter which is still grainy in my opinion) and slightly sweet taste.

The next morning, I made a bowl of oatmeal, stirred in some cashew butter, ground flax seed, sliced some bananas up and drizzled honey over top.  Yum (recipe coming soon)!  Seriously, it was SO GOOD, I felt like an uber health nut, and it kept me full all morning.  You can also spread it on toast or slice up an apple and dip it in the butter.

I flew through my small container of cashew butter and thought it wouldn’t be a bad idea to make my own and save a little money in the process!  It’s really easy and you can add in different things to make it your own.  I added maple syrup and sea salt, but you can also just process the cashews with nothing in them and the butter is delicious. Give it a try and let me know what you think:)

Makes about 1 cup

1 pound raw cashews

2 Tbs 100% pure maple syrup

1/2 tsp sea salt

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Place your cashews in a large food processor (I used my 14 cup Cuisinart).  Allow food processor to go for about 10 seconds until your cashews are grainy like this:

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Process for another 30 seconds to a minute and your grains will start to clump together like this:

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Scrape down the sides of your food processor and turn on for another 1 to a minute and 30 seconds .  You will see the clumps start to smooth out as the oils are released from the cashews like this:

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Note: Don’t pay as much attention to the times listed above as the consistency of your butter.  Every food processor may take less or more time depending on how big it is and the type of blade being used.  Every processor will take the butter through the stages listed above: grainy, clumpy, smooth.

* Refrigerate butter in sealed container for up to two weeks

Maple Cashew Butter (How to Make Homemade Cashew Butter)
Author: 
Recipe type: Cashew Butter
Cuisine: Spreads
Cook time: 
Total time: 
Serves: 1 cup
 
Homemade cashew butter is such an easy spread to make for toast, sliced apples or to add in oatmeal. Add a little maple syrup and salt to get that salty sweet taste!
Ingredients
  • 1 pound raw cashews
  • 2 Tbs 100% pure maple syrup
  • ½ tsp sea salt
Instructions
  1. Place your cashews in a large food processor (I used my 14 cup Cuisinart). Allow food processor to go for about 10 seconds until your cashews are grainy.
  2. Process for another 30 seconds to a minute and your grains will start to clump together.
  3. Scrape down the sides of your food processor and turn on for another 1 to a minute and 30 seconds . You will see the clumps start to smooth out as the oils are released from the cashews.
  4. Note: Don’t pay as much attention to the times listed above as the consistency of your butter.
  5. *Every food processor may take less or more time depending on how big it is and the type of blade being used. Every processor will take the butter through the stages listed above: grainy, clumpy, smooth.
  6. * Refrigerate butter in sealed container for up to two weeks

 

 

 

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