Homemade Cashew Butter
- Minutes to Prepare:
- Number of Servings: 20
Ingredients
10 oz Cashew Nuts, dry roasted (salt added)4 tbsp Olive oil1 Food processor1 Mason Jar
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.
Serving Size: 1 Tablespoon
Number of Servings: 20
Recipe submitted by SparkPeople user LRCARR048.
Nutritional Info Amount Per Serving
- Calories: 105.3
- Total Fat: 9.3 g
- Cholesterol: 0.0 mg
- Sodium: 90.8 mg
- Total Carbs: 4.6 g
- Dietary Fiber: 0.4 g
- Protein: 2.2 g
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