When it comes to nut butters, cashew butter is my number two to peanut butter. The only problem with cashew butter is that it is always outrageously priced. I was at the store recently and a jar was priced at about $8.00! That just doesn’t seem right to me.
Sure I know that cashews are generally a bit more expensive but when I know I can easily make the same exact thing in a jar at the store for about half the cost it just doesn’t make any sense at all. I know, I know, we are often paying for the convenience but what we think is an “inconvenience” is really not quite as awful as we think.
When I made this cashew butter, I was basically cleaning my kitchen at the exact same time. I emptied the dishwasher, wiped down the fridge and the counters, put away groceries, organized all of the mail and a few other things that needed to be done. Several times I checked on the cashews or the butter depending on what part I was working on.
So simple and so creamy, smooth and delicious! They say the best that comes to those who wait, but those who get stuff done while they wait are the ones who are really doing it right!
I do not have a Vitamix or a Blendtec. These are on my wish lists and I know they would be so amazing to have, but I cannot seem to justify spending close to $500 on a blender to my husband. Honestly, I don’t know that I can justify that to myself either!
I know everyone swears by them, but honestly, my food processor does an amazing job even if it means spending a little extra time on some things. So if you have a high power blender, I know that these blenders can make nut butters quickly. I am not versed in using these so my recipes are based on the food processor. Let me know if you try it with something else and have luck.
I have learned my lesson with nut butters the hard way. Apparently you should NOT add the liquid such as maple syrup or even vanilla to the nut butter at the end. This turns your butter into a clumpy paste–a delicious clumpy paste, of course. So if you want some sort of flavor to the butter, it is best to roast it into the nut. If you think it will save you time by skipping the roasting and just tossing the maple in at the end, consider yourself warned! It will not save you time and it will only waste your cashews.
Just be patient and you will soon be eating silky, rich and creamy cashew butter that is unlike any you haves tasted before! (unless you were one of my taste testers!) And stay tuned, because there just might be a treat you can make with this maple cashew butter coming your way! Enjoy!
- 2 cups raw cashews
- 3 T 100% pure maple syrup
- 1/2 T vanilla extract
- dash of sea salt
Preheat oven to 350° F.
In a mixing bowl, stir all ingredients together and make sure cashews are evenly coated.
Spread cashews evenly over pan lined with parchment paper.
Cook for about 15-25 minutes or until cashews become a golden brown.
Remove from oven and then let cashews cool.
Place cooled cashews into food processor. Process for several minutes at a time and use spoon or spatula to scrape down from the sides when necessary. This does take time. The process requires allowing the natural oils of the nuts to slowly release. As this happens, the clumpy dry consistency will slowly become more and more creamy and eventually will become a smooth butter. Just remember it takes time!
Store in the fridge in an airtight container.