*This recipe was made with cashews from my partnership with NOW Foods.
We are mixing it up here in the nut butter realm this week. Normally, homemade almond butter is my jam, but after receiving a bunch of cashews from NOW Foods this month, I decided to switch it up. Don’t worry, I still have almond butter ready to go as well. Decisions, decisions.
When I used to make cashew butter, it was with the bulk cashews I got from Costco. These weren’t raw or roasted, but instead prepared in some way with peanut oil that made the butter taste like potato chips or something. Some people loved it, but it wasn’t really my thing.
Because of that, I hadn’t made it in a long time. Once these lovely, raw cashews ended up at my door, however, I knew the time had come again.
I always love roasting the nuts before I made them into butter because I feel like it gives it a richer taste, but you’re welcome to leave them raw as well. Cashews are delicious no matter how you have them.
As you can tell, I’m a big fan of the overhead shot. I like the way it looks, but more importantly, I am terrible at taking anything different. If I actually used a real camera, that might change, but for now you can bask in all the glory of these birds-eye-views.
ANYWAY, I had some time before teaching last week and had the genius idea to whip some up. From idea to conceptualization, this process only took about 25 min (bc of the 10 for roasting). Cashew butter is way faster than almond, so if you don’t have the patience for the latter, start with this.
I forgot how amazingly creamy cashew butter is and now I think I may need to stock up on some more. I also need to get back into the habit of making cashew milk at home which is also MUCH faster than almond milk and you don’t even have to strain it.
Ok, enough about the magic of cashews. Make this. Stat.
Maple Spiced Cashew Butter
- 2 cups raw cashews
- 1 tsp salt
- 2 Tbsp maple syrup
- 1 tsp cinnamon
- 1/2 tsp ginger powder
- 1/2 tsp cardamom powder
- 1/4 tsp ground cloves
- 1/4 tsp all spice
- Preheat oven to 350 degrees. Spread cashews onto a parchment lined baking sheet and roast for 8-10 min.
- Add to food processor (can still be hot), turn on, and add dry spices (everything except maple syrup). You may need to stop and scrape down sides as it processes.
- Once the cashews break down to a smooth butter (approx. 10 min.), stop and add the maple syrup. The butter will start to clump up, but leave processor running and it will soon break down again.
- Run processor until cashew butter reaches desired consistency.
*I’ve tried making both almond and cashew butter in my Vitamix and I definitely prefer a food processor over the blender. It’s quicker to clean, easier to get the butter out, and (for me), I found that the only way I could get the nuts to break down in the Vitamix was to add oil. The whole point of me making them at home was not to have the added oil, so I always stick to my processor now. If you have had blender success, let me know in the comments!
- What’s your favorite type of nut butter?
- Almond or cashew milk?
- What’s your favorite spice?