Homemade Cashew Butter

10 oz Cashew Nuts, dry roasted (salt added)
4 tbsp Olive oil
1 Food processor
1 Mason Jar

You can use this recipe for many different nuts. This recipe only works for nuts you get from a store that are cooked. I like to put a label on my jar with the date I made it. Although I have never had a problem trying to get ride of the stuff. It goes fast. Remember everything in moderation. If you sit and eat a jar of this stuff it will greatly hinder your efforts to get healthy. Happy Sparking!

Weight out your cashews and add them to your food processor a couple cups at a time. Run processor until you have a fine sand like consistency. I like mine very creamy so I turn my processor on and walk away for about 10 min. If you like chunky butter watch the processor. It will chop them up pretty fast. Now start adding your olive oil one tablespoon at a time. Leave the processor running as you go. It will start rolling around on the bowl when you get close. I like my butter creamy and thick. If you want a more spreadable butter add more olive oil. Be sure to adjust the recipe for nutritional value. Cashew butter can go bad quickly if you don't keep it in an air tight jar. I use mason jars. They work great. I also keep them in my frig.

Serving Size: 1 Tablespoon

Number of Servings: 20

Recipe submitted by SparkPeople user LRCARR048.