Ingredients
Ingredients
- 4 cups raw cashews
- 2 teaspoons extra virgin coconut oil
Instructions
- Preheat and Toast Cashews: Preheat your oven to 325ºF (163ºC). Spread the raw cashews evenly in a single layer on a medium-sized baking sheet. Toast them in the oven for 10 to 15 minutes until they turn lightly golden brown. Allow them to cool on the pan for 10 minutes before proceeding.
- Process Cashews: Transfer the slightly cooled cashews to the bowl of a food processor. Cover with the lid and process for about 10 minutes, stopping occasionally to scrape down the sides of the bowl to ensure even blending. Once the cashews begin to form a creamy consistency, keep the motor running and add 2 teaspoons of extra virgin coconut oil. Continue processing for another 5 minutes or until you achieve a smooth, spreadable cashew butter texture.
- Cool and Store: Transfer the freshly made cashew butter to a jar with a secure lid. Store in the refrigerator for up to one month or keep in a cool, dark place for up to three weeks.
Notes
- For optimal blending, use at least 4 cups of cashews when using a 12-cup food processor bowl to ensure the blades work properly and achieve a creamy texture.
- Prep time refers to the oven toasting time, while cook time refers to the food processor blending time.
- Store cashew butter in a glass jar with a tight lid either in the fridge (up to 1 month) or a cool, dark place (up to 3 weeks).
- Each serving size is based on 1 tablespoon of cashew butter.
- The nutrition information provided is approximate and for a 1 tablespoon serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Spreads
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
