![]() ![]() Transfer to the oven to bake just until golden brown, about 10-15 minutes.Īdd the cashews to the bowl of a large, high-powered food processor (12- or 16-cup capacity) and process the cashews until they turn into a very creamy, smooth butter (about 10 minutes). Add the cashews onto the baking sheet and spread them out evenly. Line a large baking sheet with a silicone mat or parchment paper. Just keep in mind that a tiny bit goes a long way!) How to Make Cashew Butter - Step by Step Photos □ By making your own, you’ll get the exact same consistent (and super delicious) flavor - every time! And who doesn’t want that? (Or, if you ever do want something different, you could spruce it up with some spices and/or a splash of vanilla extract. ![]() You know how there’s usually a variance of flavor and texture between different brands of nut butters? Some are great, some are terrible, and others…leave a lot to be desired. Another benefit of making your own nut butter is you get to dictate the precise level of creaminess you want your final product to have! So in the case of this cashew butter, the longer you process the cashews, the closer you will get to that ultra smooth and creamy texture! By making your own, you’re guaranteed to have the most pure, whole food version of cashew butter! And even if you plan on using it in a dressing, you can always add things like oil and salt to it later, as needed, and in the exact quantity you want. A lot of brands out there, including relatively premium brands, will add sugars, oils, or salt to their cashew butters. On a similar note, since you have full control over your ingredients, you dictate what goes into the cashew butter and, just as importantly, what doesn’t. Plus, if you choose to eat as many organically-farmed ingredients as possible, you can opt to use organic raw cashews to make your own organic cashew butter! (There aren’t as many organic cashew butters on the market as there are peanut or almond butters, so making your own is an easy solution.) The best part about having full control over your ingredients is that you don’t have to settle for any additives in your nut butters (more on this below) and you can select the highest-quality available raw ingredients that you can afford! And high-quality cashews = best cashew butter flavor, which is obviously what we’re shooting for. So whether you’re already a devout cashew butter fan or you’ve just stumbled across “cashew butter” in a recipe ingredient list, let me show you how easy it is to make your own! Why should I make my own cashew butter?įull control over ingredients. And unlike so many recipes on the internet, homemade cashew butter truly could not be simpler to make. For that reason, I consider it a pantry staple. ![]() It’s ultra creamy, with a slight hint of vanilla that no other nut or seed butter can match, making it an absolutely delicious base for granola or cookies. While peanut is my go-to for toasts, snacks, and sauces, cashew butter DOMINATES in the baking department. While cashew butter may not be nearly as popular as peanut butter or almond butter, and admittedly, it’s not something I reach for daily, it holds a special place in my heart. Most people keep their pantries stocked with peanut butter at all times (as they should), and there’s been a surge in almond butter’s popularity, but not enough people are aware of the amazing taste and versatility of cashew butter! Not only do they make delicious spreads for toasts, they’re also incredibly versatile in everything from sauces and dressings to oil-free granolas, smoothies, and cookies. Whether it’s crunchy peanut butter, creamy almond butter, and even a Nutella-inspired chocolate hazelnut butter, it’s safe to say that nut butters are big staples in my pantry.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |