Cashew Butter

1. 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.
2. 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.
3. Season
   Add 1–2 tbsp maple syrup, ½ tsp cinnamon powder, and ¼ tsp salt. Continue blending until fully combined and smooth.
4. 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.