Homemade Cashew Butter is more of a how-to than a recipe but I really wanted to share with you how easy it is to make. Being a very versatile spread – you can substitute it for peanut butter in almost any recipe. So if you are on a paleo diet you can use cashew instead of peanut butter. Also it is a great butter for making many vegan alternatives, such as, cream cheese and it can help make many vegan ice creams. Here ya go, a pictorial (and all the instructions you would want) for making cashew butter.
I have been asked since this recipe has come out which Ninja machine I used. It is the Ninja Master Prep and I use the smallest unit for this recipe.
2 cups cashew pieces
This is such a simple process but I think the photos will help you visually.
Add the cashews to your food processor, or as I used, the Ninja.
Turn on the Ninja and process for about 10 seconds.
You will have a coarse meal as in the photo below.
All of these steps will take longer for a regular food processor but you will get there.
Whir another 20 seconds and you will see it starting to clump together.
Scrap down the sides to the center near the blades.
Whir another 20 seconds and scrape again.
This time hold it for about a minute. You will see the blades (through the plastic bowl on the outside of the Ninja) catch something once in a while so it is blending.
If you don't see the blades working, turn off and scrape again.
This time you will see the cashews blending for sure.
It is starting to look like cashew butter but is not quite there yet.
Hold for another 30 seconds to one minute and you will actually see the creamy cashew butter showing oil and creaming around the edges .
That is it!
You have a beautiful, homemade, natural, healthy, creamy cashew butter.
Store in the refrigerator with a tight fitting lid for up to 2 weeks.