Cashew Butter Recipe

So if you or your family is anything like mine they love peanut butter, almond butter, cashew butter… butter butter. Let’s just go with butter has a positive connotation for your taste buds.

But store bought nut butters are expensive, which is a shame because it keeps most people from buying them even thought they are a great fat/protein to add to a lot of dishes like fruit to balance out the glycemic index of the carbohydrates. Plus, they are just loaded with nutrients and delicious. We use them to top oatmeal, toast, apples and I’d be lying if I told you I haven’t just eaten it alone with a spoon.

We work around the expense by buying raw organic nuts in bulk and making our own. And all you need is a food processor (one of my favorite kitchen gadgets). For example, 40oz of raw organic cashews at our local bulk store is 16.99 or about .42 an ounce. Organic pre made nut butters can cost anywhere from .70 to about 1.30 per ounce. So anywhere from double to triple the cost! So here’s my super complicated secret on how to make it at home.

Home made cashew butter:

16 oz Raw Organic Cashews (or sub almonds for almond butter)
1-2 Tbs coconut oil

Place ingredients into food processor and blend until smooth. That’s literally it. You can play with the amount of coconut oil to make the butter more creamy or thick depending on what you like. Store it in a sealable container like a jar or tupperware. Ta Da!