Cashews are highly perishable and can turn rancid quickly due to their high oil content. Choose vacuum-packed jars or cans over cellophane packaging. Store cashews in a cool, dry place in an airtight container to avoid absorption of other food odors. Cashew butter can be used in place of peanut butter or as an ingredient in cookies, spreads or other dishes. If desired, substitute peanuts for the cashews to make Homemade Peanut Butter.
Ingredients
- 2 cups unsalted roasted cashews
- 2 to 3 tablespoons vegetable oil
- 1/4 teaspoon salt
- 1 teaspoon sugar, optional
Directions
In a food processor or blender, combine the nuts, 2 tablespoons of the oil, the salt, and the sugar, if desired. Process on high speed for 30 seconds. Scrape down the sides with a rubber spatula and process to desired smoothness, adding more oil, 1 teaspoon at a time, if a smoother butter is desired. Adjust the seasoning, to taste.
Transfer to a bowl to use as a dip, spread, or in other recipes, or place in an airtight container and refrigerate until ready to use.
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By MelodyLeeMorgan
Plain Dealing, LA
on February 19, 2013
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If you feel the need for adding anything replace vegetable oil, use Coconut Oil and replace white sugar with Coconut Sugar. Actually there is no need to add anything extra just blend it until it is creamy. There is already oil in the nuts.
Oh yum and now you really do have something healthy as a snack!
By jkm011@aol.com
KY
on October 03, 2012
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Use raw cashews and no need to add anything else. To get smooth a good food processor is necessary, otherwise you will not get it smooth.
By jamocha4life
on March 19, 2011
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Tasty flavor; however, like jtruzic stated I could never get it smooth despite adding more oil than the recipe required. Never been a fan of chunky peanut butter, so helpful tips would be appreciated. If I can get it smooth, it can replace my store bought brand.
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