Cashew Butter
Spreads
Ingredients:
- 411 g (3 cups) raw cashews
- 1–2 tbsp maple syrup
- 1.3 g (½ tsp) cinnamon powder
- 1.5 g (¼ tsp) salt
Equipments:
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Nutrition:
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Watch the cashews closely in the final few minutes of roasting — they go from golden to burnt quickly, and a slightly under-roasted batch is a much smaller loss than a burnt one.
Instructions:
- Roast the Cashews: Preheat oven to 175°C (350°F). Spread 3 cups raw cashews in a single layer on a parchment-lined baking sheet. Roast for 8–10 minutes until lightly golden. Watch closely as cashews can burn quickly.
- Blend: Let the cashews cool slightly, then transfer to a food processor. Blend for 5–8 minutes, stopping to scrape down the sides every 1–2 minutes. The cashews will go through stages — first a coarse crumb, then a thick paste, then a smooth, creamy butter.
- Season: Add 1–2 tbsp maple syrup, ½ tsp cinnamon powder, and ¼ tsp salt. Continue blending until fully combined and smooth.
- Store: Transfer to a clean glass jar. Store in a cool place for up to 1 month, or refrigerate for longer shelf life.
Notes: Roasting is essential — it deepens the cashew flavor and helps the nuts release their natural oils for a smoother butter. The blending process takes time. Keep going even when the mixture looks dry and crumbly — it will become smooth and creamy. Add maple syrup only once the butter is already smooth, as adding it too early can cause the mixture to seize.
Storage: Store in a sealed glass jar at room temperature for up to 1 month. Refrigerate for up to 3 months. The butter will firm up when cold — bring to room temperature before using. Natural oil separation is normal. Stir well before each use.
Swaps: Maple syrup can be swapped for agave or left out entirely for an unsweetened version. Cinnamon can be swapped for cardamom or pumpkin spice for a different flavor.
Tips: If your food processor overheats, stop and rest for 5 minutes before continuing. Great spread on toast, stirred into oatmeal, or used as a dip for apple slices.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The raw cashews blends into a rich, creamy base that stands in for dairy. The cinnamon powder adds warmth and a comforting, spiced aroma. The salt sharpens and balances every other flavor in the dish. The –2 tbsp maple syrup brings natural sweetness with a hint of caramel depth.
Cashew Butter
Ingredients:
- 411 g (3 cups) raw cashews
- 1–2 tbsp maple syrup
- 1.3 g (½ tsp) cinnamon powder
- 1.5 g (¼ tsp) salt
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The raw cashews blends into a rich, creamy base that stands in for dairy. The cinnamon powder adds warmth and a comforting, spiced aroma. The salt sharpens and balances every other flavor in the dish. The –2 tbsp maple syrup brings natural sweetness with a hint of caramel depth.
Prep:
Watch the cashews closely in the final few minutes of roasting — they go from golden to burnt quickly, and a slightly under-roasted batch is a much smaller loss than a burnt one.
Instructions:
- Roast the Cashews: Preheat oven to 175°C (350°F). Spread 3 cups raw cashews in a single layer on a parchment-lined baking sheet. Roast for 8–10 minutes until lightly golden. Watch closely as cashews can burn quickly.
- Blend: Let the cashews cool slightly, then transfer to a food processor. Blend for 5–8 minutes, stopping to scrape down the sides every 1–2 minutes. The cashews will go through stages — first a coarse crumb, then a thick paste, then a smooth, creamy butter.
- Season: Add 1–2 tbsp maple syrup, ½ tsp cinnamon powder, and ¼ tsp salt. Continue blending until fully combined and smooth.
- Store: Transfer to a clean glass jar. Store in a cool place for up to 1 month, or refrigerate for longer shelf life.
