Ingredients
The following ingredients have 16 Servings
- 2 cups raw cashews ((use an additional 1/3 cup for crunchy cashew butter, see notes))
- 1/2 teaspoon kosher salt
Instruction
- You can skip to Step 2 for raw cashew butter. If you have the time, roasting adds a rich, nutty flavor. To roast: Preheat the oven to 350 degrees F and place the cashews in a single layer on a baking sheet. Roast until golden and fragrant, stirring the nuts and shaking the pan every 3-4 minutes, approximately 8-9 minutes total. Allow to cool for 5 minutes.
- Place the cashews in a food processor and pulse several times to chop. Turn the machine on and allow it to run for 8-10 minutes, stopping to scrape down the sides periodically, until the cashew butter is smooth.
- Add the salt and puree for an additional 30 seconds (see notes for optional add-ins). Transfer to a container with a tight-fitting lid. It will keep in the refrigerator for about 2 weeks. You can also freeze it for up to 4 months.
