Homemade Cashew Nut Butter

Makes 1.5 jar

Ingredients:

650g unsalted cashew nuts

Directions:

1. Preheat oven to 350 degrees F (175 degree C).

2. Place cashew nuts onto a baking sheet on a baking tray in a single layer.

3. Roast for a total of 12-15 minutes or until fragrant.

4. Remove from oven and let cool slightly.

5. Place the cashew nuts into your high-speed blender or food processor.

6. Blend on low until a butter begins to form scraping down sides as needed. If you are using a Magimix blender, blend on Speed 1 for 30 seconds, then stop and see if you need to scrap down. Next blend on Speed 2 for another 30 seconds, then stop again and see if you need to scrap down. Lastly, blend on Speed 3 for the last 30 seconds, using your tamper to push down if needed, while blending. Your nut butter will be done in these 1.5 minutes of blending :-)

7. Once the cashew nut butter is done (creamy and smooth), pour it into a air-tight jar and it is ready to enjoy :-)

8. This is optional. You can also add the ground cinnamon, salt, and sugar (optional) and blend until combined (about 30 seconds). Taste and adjust desired sugar accordingly. And then store into a air-tight jar.

Storage:

You can store your cashew nut butter in an air-tight container at room temperature for up to 3 weeks, or in the refrigerator for 2 months or more (check and use your common sense).

Additional Information:

Of all the nut butter we tried making, cashew nut butter is one of the easiest to make into nut butter. The other nut butter such as walnut, almonds, etc. take a longer time to make.