Preheat oven to 177°C (350°F).
Add the cashews to a lined baking tray and pop them in the oven for 10 minutes. Keep an eye on them to ensure they don't burn, giving the tray a shake as needed.
Remove the cashews from the oven and allow them to cool for 10 minutes.
Add the roasted cashews to a food processor and process for 5 minutes before stopping to scrape down the sides of the bowl.
Continue processing until the butter is beginning to liquify a little. Add the oil and salt and continue processing until the butter is smooth and thick. This may take around 10-minutes depending on your machine.
Transfer the cashew butter to a sealed jar or container and store in a cool pantry for up to 2 months or in the refrigerator for around 4 months.
Tip 1: While you can make cashew butter in a blender, a processor is easier. You don't have to stop to scrape the bowl down as often and a processor just seems to make shorter work of the process.
Tip 2: You can totally make homemade cashew butter without adding oil but it does help the processing along a little.
How long will the cashew butter keep?
Homemade cashew butter will keep in a sealed container in a cool pantry for up to 2 months. You can also store it in the fridge for 4 to 6 months.
How will I know if my cashew butter has gone off?
Nut butter that has gone rancid will change colour to a deeper shade and the butter portion will harden up and separate from the oil. The true test is to smell it. Rancid nuts and nut butter have a strange metallic smell.
Serving size = a quarter cup
Calories: 377kcal | Carbohydrates: 19g | Protein: 12g | Fat: 31g | Saturated Fat: 7g | Sodium: 8mg | Potassium: 426mg | Fiber: 2g | Sugar: 4g | Vitamin C: 1mg | Calcium: 24mg | Iron: 4mg
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