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Raw cashews, Salt (optional, a pinch), Honey (optional, a small drizzle).
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Toast 500g of raw cashews in a preheated oven at 180°C for 8-10 minutes, until lightly golden and fragrant.
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Allow the cashews to cool for about 5 minutes, just enough so they're not piping hot.
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Transfer the toasted cashews to a food processor fitted with an S-blade.
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Process the cashews on high speed for 10-15 minutes, pausing every few minutes to scrape down the sides of the bowl.
Continue blending until the cashews release their oils and transform into a smooth, creamy butter.
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Optional: add a pinch of salt or a drizzle of honey to taste, blending briefly to incorporate.
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Transfer the freshly made cashew butter to an airtight jar and store at room temperature for up to two weeks, or in the fridge for up to a month.
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When will you try making this butter?
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