Recently Dad took a trip back to Australia for work. As anyone who lives in Tonga, or countries like it, knows, you will always leave the country with a shopping list filled with obscure tidbits that you can’t find in country(exercise pants, concealer, drink bottles, wrist braces, solid shampoo etc). You will spend most of your free time shopping, and even if it isn’t on the list you will probably come back with cheese. Well not only did Dad come back with everything on the list plus some delicious feta, brie, and Camembert, he came back with cashews and pistachios. Unfortunately when Mum opened one of the bags of cashews they were slightly stale and not very crunchy. Instead of letting them go to waste I decided to make cashew butter (I also used some in my most recent batch of muesli). Soft cashews are actually perfect for making cashew butter. Making any kind of nut butter at home is super simple. All you need is nuts and patience. If you have a high-powered food processor like a thermo-mix you don’t even need patience. My little old (it’s literally older than I am) food processor managed it just fine so don’t worry. If you’re concerned about damaging the blades of your processor, smash up the nuts a bit before you put them in the processor. Once the nuts are in the processor, turn it on and wait. You will probably have to scrape down the sides a few times but other than that you just need to wait for the cashews to blend down to a meal and then come together in one blob. If you are impatient I recommend adding a teaspoon of oil as the cashew meal starts to come together. If you want it to be spreadable like peanut butter, I recommend adding a tablespoon, or more, of oil and blending it until it reaches your desired consistency. If you want to add some sweetness to your cashew butter add in some honey. It’s not really necessary, but I use mine mostly for baking, and the honey gives a new dimension to the cashew taste.
Cashew butter is a delicious alternative to peanut butter. It is also frequently used, along with other nut butters, instead of regular butter in vegan cooking (if you want it to be properly vegan you have to leave out the honey). I’ve been having it smeared on celery as a healthy snack (so good).
- approx. 2 cups of cashews
- 1 tsp – 1 tbsp of oil (I used peanut, but olive oil would work nicely)
- 1 tbsp of honey
- Put the nuts into a food processor.
- Wait until they start to clump together.
- OPTIONAL: Add the honey and/or oil if you are going to.
- Wait until it forms a singular lump.
- Store in an airtight container.