Cashew Butter { Vegan, Paleo, Whole 30}

 

I was first introduced to cashew butter a few months ago at a new restaurant in downtown Sarasota called Lila’s. We ended up there because 1) it was new, 2) I love to support new businesses and 3) it had all kinds of options for various food restrictions.  One of my most memorable parts of the meal were sweet potatoes with a cashew butter sauce.  I had never heard of cashew butter and just assumed it was one of the chef’s creative creations.

Until last week.

During a moment of inspiration, I realized that cashew butter might be just like peanut butter or almond butter—only made with cashews!  If so, it would be something that I could easily make at home.  After a little bit of internet research and a couple of tries, I had my answer.

Cashew butter IS super simple to make at home and it IS a perfect addition to so many things.  I used it in my famous chocolate cashew butter granola (recipe coming soon) and in my amazing cashew butter caramel cups (recipe coming soon).

I tried it both with roasted and salted cashews as well as raw cashews and didn’t have a preference to one over the other.  I usually have the raw ones on hand so that is what I tend to make this with.

You need a food processor for this recipe or a really good blender like the Ninja.  There will be times during the processing that you will feel a strong pull to add a bit of liquid, like oils.  Resist the urge.  After about 8 minutes of processing, the cashews will start to really let their own oils out and will give the butter a creamy consistency.  Trust me on this.

In one batch, I did add about one teaspoon of coconut oil just to add a little bit of a different flavor.  I added the coconut oil at the very end of processing, just as I was about to turn the processor off.  Reminded me a bit of the coconut peanut butter we were eating in Hawaii last summer.

If you try it, I would love to know!  Take a photo and tag it on Instagram #thesurferskitchen.

 

 

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