Two ingredients, 10 minutes, homemade creamy roasted cashew butter. Recently I started getting back into making my own homemade nut milks after realizing how simple, cheaper, not only better tasting it was but how better I was feeling not having all the added fillers and sugars in store bought brands. I always always checked ingredients, but it was impossible to find ones with out added gums or other ingredients I couldn't comprehend, this morning, I decided to make my own cashew butter - primarily because I wanted to make more energy bites for my upcoming trip to CA and secondly because I bought the wrong kind at the store the other day that was filled with sugar and oils that caused inflammation to the body. I was going to use it and say the heck with it, but why? Why add all these unnecessary ingredients to my body when I know that my body will react poorly to them? Why would I want to actively do that when I have cashews in my kitchen, a food processor, coconut oil and can simply make my own! It is simply that easy to do. I have started to notice that eliminated all of these gums, extra omega 6 oils (sunflower oils for example), added sugars from my diet have really started to make me feel better- less bloated, less stomach pains etc. Yes it is convenient to buy nut milks and nut butters, but it is also very simple to make them, cheaper, and tastes I think, so much better- maybe because you realized that you made it yourself.
I decided to roast the cashews to intensify the flavor, but it isn't necessary. I added 2 tbsp. of coconut oil because I like it a little bit on the thicker/chunkier side, but if you prefer it a little creamier/oily just add in a bit more! You can add anything you like, sea salt, vanilla, cacao powder, cinnamon, cacao nibs or a combination or all! Store it in the fridge to keep it fresh for longer or keep it on the counter top and just give it a stir before you use!
2 cups cashews
2 tbsp. coconut oil
1. Line a baking sheet with parchment paper and pre-heat the oven to 400 degrees. Once ready, roast the cashews for 7-10 minutes. *Make sure they do not burn, you will begin to smell the cashews and they will have a nice golden brown color!
2. Transfer the cashews to your food processor with 2 tbsp. of coconut oil.
3. Grind the cashews until you have reached your desired consistency. You will need to scrap down the sides of the food processor and have some patience! It will take about a total of 10 minutes to form together.
If the mixture still seems dry, start off by adding 1 tbsp. more of coconut oil.
Add anything into the mixture you would like: sea salt, cinnamon, cacao powder etc.
Roasting the cashews isn't necessary, it simply intensifies the flavor.
Use any nut that you would like. You may need less oil for others, haven't tested it.
Store in fridge for longer or at room temperature.