Step 1

To make soaked cashew butter (it's often referred to as sprouted, though cashews don't physically "sprout", as almonds do), you'll need to start the process of making homemade cashew butter with a couple of additional steps: soaking and dehydrating. Here's how (make sure to leave 1 ½ day for these extra steps).

Step 2

Add the cashews to a large bowl and cover with cold/room temperature water. Leave to soak for at least 4 hours, up to (I do this at room temperature and will replace the water after 12 hours if I do a full day soak).

Step 3

Drain the nuts, rinse them once more, and use a clean tea towel to pat them as dry as possible.

Step 4

There are three ways to dry the cashews: in a dehydrator (best if you want to make raw cashew butter), oven, or air-drying (though they can take days to dry depending on the climate/temperature).Dehydrator: spread the cashews across the dehydrator tray/s in a single layer. Then, dehydrate at 104ºF/40ºC for 14-18 hours, or until completely dry.Oven: to mimic a dehydrator, use the lowest temperature available (often 122ºF/50ºC) until dry. Alternatively, you can heat them at a higher heat, with the door just slightly propped open (to allow steam to escape).The nuts need to be dry to continue with the cashew butter recipe. If you want to make raw cashew butter skip the following step.Now carry on to roast the cashews.

Step 5

Spread the raw cashews across a large baking tray and roast in a pre-heated oven at 330ºF/165ºC for 10-15 minutes, until golden in color and fragrant.

Step 6

Remove the tray from the oven and allow it to cool for 10 minutes.

Step 7

Pour the cashews into your food processor/blender and blend until smooth. During this process, the cashews will go through several stages. First, they’ll be ground into a fine meal. Then they will start to thicken up as the oils release. Next, it will form a ball, a thick paste, and finally, a smooth, creamy cashew butter.While blending, give your machine a break every 2-3 minutes, scraping down the sides of the jug (to avoid it overheating, and make sure all the nuts are evenly processed).The time it takes to blend the cashew butter to your desired ‘smoothness’ will depend on the machine you’re using, the cashews (whether roasted or raw), and your desired smoothness. For this super-smooth roasted cashew butter, the process usually takes between 12-15 minutes (machine breaks included).

Step 8

If you're using raw cashews: if your particular machine is very high-powered, you may still not require any additional oil. However, if the cashews won't go past the powder/ball stage for several minutes, I recommend adding 1-2 tablespoons of oil.

Step 9

Once you've reached the desired consistency, you can then add in any extra ingredients for flavored cashew butter or transfer it straight to an airtight jar.

Step 10

Store: you can store the cashew in the refrigerator for between 6-8 weeks, using clean utensils in the jar each time. It may last up to four months, by I always finish the jar within 6 weeks, so I can’t guarantee it.Note that it’s normal for the cashew butter to separate when chilled (solids and the bottom with oils on top). Just give it a good stir before using.Freeze: alternatively, transfer the cashew butter to a freezer-safe container and freeze for between 3-4 months.