Homemade Cashew Butter

Step 1

Preheat oven to 325 degrees Fahrenheit. Spread the nuts out onto a rimmed baking sheet. Roast for 8 to 10 minutes, until fragrant and toasted. Allow to cool for 2 to 3 minutes on the tray.

Step 2

Immediately add the nuts to food processor while they’re warm and process for 4 minutes.** You’ll see them start out crumbly, then get gradually creamier and creamier.

Step 3

Add the kosher salt to taste (we used between 1/8 to 1/4 teaspoon using unsalted nuts). Process for 2 to 3 minutes more until luxuriously creamy. Taste and add additional salt as necessary.

Step 4

Transfer the cashew butter to a jar. Store in a cool dark place (pantry) for 1 month or refrigerated for 2 to 3 months.