The shelves of my pantry are arranged thematically, so there’s a shelf for chocolate (naturally…), a shelf for pasta and canned goods, a shelf for tea and coffee, a shelf for chips and similar snacks, and a shelf for nuts and seeds. I also have a cabinet dedicated to all the jars of nut butter in my kitchen…but I’m guessing you already assumed as much. When I realized there was a whole bag of raw cashews in the back of the nuts and seeds shelf needing to be used up, I knew exactly what to do with it: turn it into cashew butter and transfer the cashews from the nut shelf to the nut butter cabinet. It’s like food Tetris.
This thick, creamy, cashew-y goodness is perfect for spreading on toast, and makes for a surprisingly tasty variation on your standard PB&J sandwich. I particularly like it sandwiched with blueberry jam, or used instead of peanut butter in cookie recipes and, if I’m feeling particularly sacrilegious, I even turn it into snack balls a la this recipe.
Here’s how you make this liquid gold:
- Preheat the oven to 350 degrees Fahrenheit. Put raw cashews (I used a 1-pound bag, but really any amount that fits in your food processor will work) onto a sheet pan, and roast for 14-18 minutes. The cashews should be golden.
- Transfer the warm, roasted cashews to the bowl of a food processor or high-powered blender with 2 Tablespoons unrefined coconut oil and a big pinch of salt.
- Blend on high, scraping down occasionally, until you have a thick, creamy paste. This might take anywhere from 5-8 minutes.
- Pour into a jar or other container with a lid, and store at room temperature for up to a month. THAT’S IT.
Peanut butter who?