Craving something sweet, creamy but healthy? Or maybe you’re looking for something wholesome to spread on your morning toast? If that’s the case, cashew nut butter is exactly what you need. At first, it might seem a bit strange to make a ”butter” from nuts. But it’s actually very easy to make it. And the use of it is incredibly versatile!
Of course, you can also buy ready-made nut butter in a store. However, store bought nut butter ingredient list oftentimes include some nasty ingredients. Or if you want to buy organic nut butter, they’re usually quite expensive. So I highly recommend making your own nut butter. In this recipe, I’ll show you how to make cashew nut butter, but the process stays the same for all other nuts. So you can make the butter from any nuts that you like – peanuts, almonds, hazelnuts, Brazil nuts or other nuts. It’ll take only 15 minutes of your time and the final result is incredibly delicious.
Before we head on to the recipe, let’s look at some praising facts about the cashew nuts. Cashew nuts help your body to utilize iron properly and eliminate nasty free radicals, which cause health problems. Also, these nuts are a good source of the essential minerals – manganese, potassium, copper, iron, magnesium, zinc, and selenium. A handful of cashew nuts a day in the diet would provide enough of these minerals.
Believe it or not, it turns out that two handfuls of cashew nuts are the therapeutic equivalent of a prescription dose of Prozac (a type of antidepressant). However, cashews won’t give you any unpleasant side effects like Prozac does. Some of them include nausea, diarrhea, sleep problems, decreased sex drive, sweating and more. So include cashews in your diet daily to keep the depression at bay!
Indeed, cashew nuts are real nutrient powerhouses. So now, let’s get into the recipe!
Here’s what you need to make a half cup of roasted cashew nut butter:
- a cup of raw cashews
- pinch of salt
- optional additions – vanilla powder, carob powder, cocoa powder, maple syrup
- Warm up the oven to 180C.
- Spread the nuts on a baking tray (best if you have a baking paper as well) and put them into the oven. Be very careful, they should be ready in 5 minutes or so. When they get lightly brown, take them out. It’s very easy to burn them so I usually stick around the oven and keep an eye on them.
- Cool the roasted cashews and put them into a food processor. Add the salt and all other additional ingredients that you have.
- Now comes the fun part. It can take several minutes until the nuts get the butter consistency. Be very careful not to overheat your food processor. Start the blades. After few minutes the nuts should go into a thick paste and stick to the sides of the food processor. Scoop it down again and continue spinning the blades. At one point you could have a feeling of giving up, but trust me, the oil from the nuts will start to attach and slowly the thick paste will become more liquid. When it reaches a runny consistency, stop the blades and you’re done!
I love to eat my cashew nut butter on a toast with bananas, in smoothies or just like that – with a spoon. 🙂