3 Ingredient recipe anyone💁🏻???
Homemade creamy Roasted Cashew Butter, made with Roasted Cashews, a few Dates and Sea Salt, that’s it!! No oil, no sugar, no preservatives 👏🏻👏🏻👏🏻
Cashew Butter can be a little tricky to find at the grocery store so I was always ordering some online! I thought to myself this can’t be so hard to make at home, so I tried it, and it was a success😏! Cashews are a little sweet on their own so you wouldn’t need to add any dates but I find it gives it just the right amount of sweetness and the sea salt gives it the right amount of saltiness.
To make the Cashew Butter you will need a Food Processor, and that’s pretty much it! The whole process takes about 20 minutes so I suggest using a heavy-duty machine… My food processor is one of my most used kitchen appliances, and I feel like if your going to invest in a few key pieces, this is definitely one I would suggest. This is one is similar to mine and I love it! I’ve had it for about 6 years and never had a problem with it. If you have a high-performance blender like a Vitamix or a Blendtec, I’m assuming you could use those but I haven’t tried it myself. The reason I went with the food processor vs the Vitamix is because of the wider container and the removable blade. You’ll need to scrape down the sides every few minutes so the wide container is easier to work with. Once you are done, the removable blade let’s you scrape every last drop of that delicious Cashew Butter. I love my Vitamix and use it pretty much everyday but for this particular recipe I prefer the food processor. If you do try it with your blender, definitely let me know how it turns out!
So, you start off by roasting the cashews in the oven for 15-20 minutes. Roasting nuts can be tricky, they go from raw to burnt in literally seconds so keep an eye on them! Mine took about 15 minutes. It’s very important to buy Raw Cashews, not salted or roasted in any oils or sugar. For the dates, I used soft medjool dates but you could omit these if you don’t want to add sweeteners. As I was saying, it takes about 20 minutes or so to achieve that creamy texture. I’ve broken it down into 4 stages for you so you can see how it evolves every 5 minutes. I found that I needed to scrape down the sides and every minute or so to make sure everything was getting mixed together evenly. Once the Cashew Butter is done, transfer to a mason jar, it should make a little over a cup!
Roast Cashews at 350 for 15-20 minutes turning them halfway through cooking times. Keep and eye on them as they can burn quickly. Mine took about 15 minutes.
This is after 5 minutes of processing, I scraped down the sides every minute or so.
After 10 minutes!
After 15 minutes, keep scraping the sides!
And voila, after 20 minutes of processing, creamy, delicious, Roasted Cashew Butter!!!
There is no need to store your Cashew Butter in the fridge if you plan on eating it within a month!! By storing it at room temperature, it will stay creamy and have a nice spreadable texture. The reason a lot of people store Nut Butters in the fridge is because nuts can become rancid or stale quite quickly. To avoid this, don’t use an old open bag of cashews that has been open in your cupboard for a year! Use fresh cashews, and you’ll have great results. If you don’t eat a lot of nut butter, you could divide your batch into 2 jars and store one in the pantry and one in the fridge. When you’re done you’re first jar, take out the other one! If you love this Roasted Cashew Butter sooo much that you want to make a double batch next time, I suggest making one batch at a time! If you overcrowd your food processor, it becomes harder to mix everything together.
Use this delicious Butter on toast🍞, to dip apple slices🍏, add to smoothies🥤 or to top overnight oats🍯(recipe coming this week🤗)! Hope you guys love it!!!
Creamy Delicious Roasted Cashew Butter, with only 3 ingredients!!! #WINNING
Spread on toasts, add to smoothies, dip fruit or have a spoonful on it’s own, sooo good!
- 2 1/2 cups Raw Cashews, Roasted
- 2-3 Soft Medjool Dates, pitted
- 1 tsp Flaky Sea Salt
- Pre-heat the over to 350 degrees.
- On a parchment paper lined baking sheet, spread 2 1/2 cups raw cashews.
- Roast the cashews for 15-20 minutes watching them carefully as they can burn quickly. Halfway through the cooking time turn the cashews for even roasting. Cool completely before making Butter.
- In the bowl of the food processor, add the cooled roasted cashews, pitted dates and flaky sea salt.
- Set the timer for 20 minutes and start processing. Scrape down the sides every minute or so to make sure everything is mixing evenly.
- Once it’s done, transfer in a mason jar and store in the pantry*.
*I added two dates but it you want it a little sweeter you could add a third one.
**If your going to eat your Cashew Butter within a month, there is no need to store in the fridge. You can store it in a cool dark place, away from direct sunlight, such as the pantry. You could also divide the batch into two jars and store one in the pantry and the other in the fridge until ready to use.
Keywords: Cashew, Nut Butter, Cashew Butter, Roasted Cashew Butter