I realize this is the millionth recipe out there for homemade cashew butter but it’s the one I like and it works for me. After trying out making it just with cashews, it worked for sure but it took an eternity. It also didn’t have much flavor at all, kind of just tasted like cashews. 🙂 Anyway, although it made good bread, delicious Coconut Flour Bread, it wasn’t good on celery so I decided to add a little honey and coconut oil. That helped speed up the process significantly and it’s tasty! Feel free to leave out the honey when making the bread if you prefer.
This is so yummy eaten with apples or celery or by the spoonful for a quick grab ‘n go bite. It’s packed with protein and good fat so be sure to note that it’s not low fat but it is healthy.
You’ll need a food processor for this one. I don’t have a fancy one and it works just fine. It took me 47 years to buy a food processor. Not sure why because now I couldn’t live without it. Even if you got one for this recipe it would be worth it.
Throw in the food processor:
16 oz raw cashews
2 Tbsp raw unfiltered honey
2 Tbsp organic coconut oil
Blend away. It will take a while. It will go from cashews to grains to a big lump to smaller lumps to creamy butter. The whole process takes about 30-45 minutes or so but just make sure you give your food processor frequent rest breaks to cool down.
It makes about 2 cups of cashew butter. Store in an airtight container in your pantry just like you would regular nut butters for about a week. If it lasts that long. Enjoy!!