Cashew Nut Butter
Since childhood, I never liked peanut butter or even peanuts. However, I loved cashews, almonds, and pistachios. This was even before specialty nut butter spreads became readily available.
Yield: A small jar
Total Cook Time: 6 Months
Ingredients
2 cups (240g) roasted lightly salted cashews
2 tbs sugar
2 tsp salt, or to taste
4 tbs oil
1 cup water or add abit more if needed
Avoid spending money on purchasing a glass bottle. You can use any recycled jam bottle that has been cleaned and dried.
Instructions
Add the cashews to a high-speed blender, and blend on low for 8-10 minutes or until creamy, scraping down the sides with a spatula as necessary. Add the salt, and blend for 20-30 seconds. Transfer to a jar or airtight container, and store in the refrigerator.
Notes: Any roasted cashews will work! I highly recommend unsalted so you can better control the amount of salt, but those can be hard to find. Do not use raw cashews.
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