cashew butter

<p>Easy chicken lettuce wraps with an Asian-inspired cashew sauce, topped with toasted cashews and green onion.</p>

Cashew Chicken Lettuce Wraps

cashew, almond or peanut butter

brown sugar

soy sauce

sesame oil

Sriracha or chili garlic sauce

Zest and juice of 2 medium limes

ginger,

water

chicken

bag coleslaw mix

salt and ground black pepper,

Boston lettuce (or Bibb)

cilantro

cashews

Sriracha,

In a medium mixing bowl, whisk together cashew sauce ingredients until well incorporated. Set aside.

Heat oil to medium-high heat in a large skillet. Add chicken and cook 2-3 minutes. Stir in coleslaw mix and cook 5-6 minutes, until cabbage is wilted and chicken is fully cooked and browned. Season with a generous pinch of salt and pepper. Stir in cashew sauce and simmer 2-3 minutes, until thickened. Remove from heat.

Place lettuce cups on a plate. Spoon chicken mixture into each cup and garnish with cilantro, cashews and Sriracha.

This speedy vegan take on <a href="https://cooking.nytimes.com/recipes/1017304-cacio-e-pepe">cacio e pepe</a> utilizes a classic technique: Cook the pasta just short of al dente, reserve some of the starchy pasta water to add body to the sauce, then simmer the pasta in its sauce with a splash of pasta water, stirring vigorously until the sauce is emulsified. While many dairy-free pasta recipes look to puréed, soaked cashews for their creaminess, this one cuts corners by using store-bought cashew butter. A spoonful of miso adds depth, and tangy <a href="https://www.nytimes.com/2020/05/08/dining/nutritional-yeast-nooch.html">nutritional yeast</a> adds umami. Toasting the peppercorns boosts their flavor and softens them.

Vegan Cacio e Pepe

Kosher salt

yeast

white miso paste

black peppercorns

spaghetti

extra-virgin olive oil,

lemon, squeezed as needed (optional)

Bring a large pot of lightly salted water to a boil over high. (Go easy on the salt here, since the miso paste added in Step 4 is high in salt.) Add the nutritional yeast, cashew butter and miso to a small bowl and stir into a thick paste. Crush the peppercorns using the flat side of a knife. (Alternatively, you can roughly chop them, or use a pepper grinder set to a coarse setting.)

Add the pasta to the boiling water, reduce the temperature to medium, and cook, stirring occasionally, about 2 minutes before al dente according to package instructions. Reserve 2 1/2 cups pasta cooking water, then drain the pasta.

Add 1/4 cup olive oil to the empty pot and heat over medium. Add about two-thirds of the crushed black peppercorns and toast, stirring frequently, until fragrant, 2 to 3 minutes.

Add the miso mixture, and stir, then whisk in 1 3/4 cups reserved pasta water until sauce is smooth. Add the pasta to the sauce and cook over medium-high, tossing it constantly and vigorously with tongs, until the sauce is glossy and the pasta is fully al dente, 1 to 2 minutes. Add an extra splash of reserved pasta water to keep the sauce glossy, if needed.

Divide among bowls. Drizzle with olive oil, sprinkle with remaining crushed pepper and serve immediately.

These healthy and Gluten-Free Raspberry Thumbprint Cookies are made with a cashew butter base and topped with homemade raspberry chia seed jam!

Gluten-Free Raspberry Thumbprint Cookies

flax egg

maple syrup

coconut sugar

coconut flour (divided)

vanilla powder

baking soda

raspberries (fresh

chia seeds

Preaheat&nbsp;the oven to 350ºF.

Start by baking the jam. Add all the jam ingredients into a small saucepan and stir together. Bring to a low boil and continue to simmer for 10 - 15 minutes. Remove from heat and allow to cool for 15 - 20 minutes.&nbsp;

While the jam is cooling, prepare the cookies. Beat together the cashew butter, flax egg, syrup and sugar until smooth and creamy. Add half the coconut&nbsp;flour, along with the vanilla and baking soda, and mix until combined. Beat in the remaining coconut flour.&nbsp;

Scoop 1 tablespoon of dough into your hands and roll into balls. Place on a baking sheet and repeat until no dough remains. Use your thumb to make an indent in the center of each ball and bake for 9 - 10 minutes.&nbsp;

Remove from the oven and allow to cool for 10 - 15 minutes. Once cooled, add 1 teaspoon of jam into the center of each cookie and serve immediately!

https://content.jwplatform.com/videos/leDsT1wU.mp4

This green smoothie bowl is a picture-perfect way to get your dose of fiber and healthy fats.

Mother Earth&#039;s Green Smoothie Bowl

Cups Spinach

Cup Kale

Avocado

Banana, frozen

Cup Almond Milk, unsweetened

Tablespoons Cashew Butter, plain w/o added salt

Add ingredients in the order listed and blend until smooth.

Top with granola, chopped almonds, raspberries, or any other toppings of your choice.

A sweet and veggie-packed green smoothie makes the perfect base for a tasty smoothie bowl!

Green Monster Smoothie Bowl

Cup Spinach

Cup Baby Kale

Cup Almond Milk, vanilla, unsweetened

Transfer to a bowl, and top with almonds, raspberries, and granola, if desired.

Enjoy the flavors of pumpkin pie in this protein-packed and fiber-rich smoothie!

Protein-Packed Pumpkin Pie Smoothie

Cup Pumpkin Puree, canned

Banana

Cups Almond Milk, vanilla, unsweetened

Tablespoon Cashew Butter, plain w/o added salt

Tablespoons Superfood Essentials Vanilla Plant-Based Protein

Teaspoon Allspice, ground

Celebrate the spring with a refreshing smoothie that’s bursting with antioxidants and heart-healthy nutrients.

Spring into Spring

Cup Arugula

Cup Pineapple, frozen

Tablespoon Goji Berries, dried

Cups Coconut Milk, unsweetened

Tablespoon Hemp Seeds

Easy Small Batch Homemade Cashew Butter {Raw, Vegan}

 Homemade Cashew Butter {Raw, Vegan}

raw cashew halves (roasted will work – see notes)

sea salt

To make it more creamy, first grind your cashews in a blender then transfer to food processor. This is not necessary but I find that the cashew blend better that way.

Add you seasonings then blend in food processor. 5 minutes at a time for about 15 -20 minutes.

After blending for 5 minutes, scrape the sides of the processor and mix, let the processor cool then begin blending again for another 5 minutes

It usually takes about 15-20 minutes unless you have a high powered food process. If you&#8217;d like a creamier texture, just add a tbsp of oil during the last 5 minutes of processing.

Once smooth, spoon into a glass jar to store or just eat right away! haha.

Love this so much more than the store bought kinds I have tried!

One of the easiest recipes I've ever made. And now I'm addicted!!

Love this! So much better than any store bought.

This is really amazing! I had no idea that making cashew butter was this easy!

I made this homemade cashew butter with cinnamon for the first time. It is the bomb! I will never buy store bought again. I believe it is much more cost effective to make your own as well. It was super quick and easy to make in my Cuisinart food processor. Clean up was much easier than a blender. I'm still a peanut butter girl at heart, but this sultry and smooth cashew butter spread on a sprouted whole grain english muffin with berries for breakfast, or really anytime, really satisfied my taste buds. Thank you Lindsay! Congratulations on your successful business! :)

I’m going to make my own cashew butter using your recipe. In the last year at my grocery store (major east coast chain) the price has gone from $5.99 for 12 oz to just recently $7.69 for 12 oz!! Time to get my Oster blender out that crushes ice to make this easy adaptable recipe! Thanks so much! Report on results to follow!

I just made this and it is amazing! I will never buy store bought again! I made in food processor but may try in my vitamin next time. I roasted raw cashews for 10 minutes to bring out their natural oils and added them to food processor with one tsp of maple syrup and vanilla. Next time I’ll try coconut sugar and cinnamon! Thank you so much for this recipe!

Was recently gifted some Raw Organic Cashews and I love Cashew butter. Found your recipe and history was made. I will never buy the commercial product again! Perfect my friend, perfection.

Came out perfectly.  It got light and creamy the longer I ran the Cuisinart.

https://www.youtube.com/watch?v=gbQD2qA_HlE

Did you know that some nut butters can contain gluten and refined sugars? Yes, read the labels! I once found wheat flour in a jar of peanut butter and peanuts. There could also be hidden sugars that contain wheat, like barley malt. 
Just another reason why I am sharing this EASY HOMEMADE CASHEW  BUTTER. You'll be hooked on the the homemade version.  I also like to make a variety of different flavors, my favorite flavor in the video. Cinnamon Sugar Cashew Butter that's refined sugar free, vegan, and gluten free! Homemade cashew butter than you can make over and over again! 

Full printable RECIPE -- https://www.cottercrunch.com/easy-homemade-cashew-butter-raw-vegan/

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How To Make Homemade Cashew Butter

Learn How to Make Homemade Cashew Butter with just 1 ingredient, cashews! It’s easy, creamy, delicious and oil-free and takes just a few minutes to make! Use it in baking cookies or in savory sauces or soups. It gives the best flavor and creamy texture.

How To Make Cashew Butter

(280 grams) raw, unsalted cashews (do NOT soak them!)

food processor.

Add the raw cashews to a food processor (not a blender!). Cashews are very dry, with a low oil content, so they do not blend up well in a blender, even a Vitamix. You will want to keep going until the cashew butter is soft and flowy, almost like a frosting.

Process for 10 minutes or so, stopping every 3 minutes to scrape down the sides. The cashew butter will go through stages of thickness, and you will need to stop and push the cashews down the sides and break up the clumps a few times. NOTE: I have an 11 cup food processor. But if you have a smaller processor (like a 7 cup) or a less powerful one, you will likely have large chunks forming and have to break up the clumps many, many more times in the beginning than I did. Be patient and do not add any liquid! It will take several more minutes, but just keep going until it gets to the paste stage.

Please refer to the actual post for step-by-step visual photos, it will help. Keep processing until it has a thick, creamy consistency, and then process even further until it is no longer stiff. Even when you think you are done, go more. It should drip off of a spoon. Again, if you have a small food processor, this could take several more minutes than mine did.

Before using in my dessert recipes, make sure it has cooled off to room temperature, as it will be quite warm. Store in an airtight container in the pantry for up to 2 weeks or in the fridge for up to 2 months.

Homemade cashew butter is creamy, sweet and delicious! All you need is cashews and salt (no added sugars or oil). Get ready to be amazed.

Homemade Cashew Butter

unsalted cashews*

salt

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.

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.

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.

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

Creamy vanilla chip smoothie is naturally vegan, perfectly sweet, loaded with fragrant vanilla bean powder, cacao nibs, rich cashew and coconut butters, and is thickened with frozen pear instead of banana!

Creamy Vanilla Chip Smoothie

unsweetened non dairy milk ((I used oat))

Medjool date, pitted

coconut butter

vanilla extract

pear

cacao nibs,

In an upright blender, combine the non-dairy milk, pitted date, cashew butter, and coconut butter. Blend this mixture on high until completely smooth.

Open up the lid of the blender and to the non-dairy milk mixture, add the vanilla powder, vanilla extract, sea salt, and diced frozen pear. Blend this mixture on high until totally smooth. It will be thick!

Open up the lid of the blender one more time and add the cacao nibs. Blend on high for a few seconds until you have small cacao nib &quot;chips&quot; all through the smoothie. Pour the smoothie out into a glass, garnish the top with more cacao nibs and sea salt if you like, and enjoy!

Only 3 ingredients for a keto bread recipe that is also naturally gluten free!

Keto Bread

eggs

Once Again Cashew Butter

chocolate chips optional

In large bowl scramble the four eggs using a fork. Add in cashew butter and mix it well.

Lastly add baking soda and mix. Line a small loaf pan with parchment paper and pour batter.

Place in an oven preheated to 350 degrees Fahrenheit for about forty minutes.

A double nut butter that tastes deliciously indulgent and has only five ingredients

Almond, cashew & honey butter

blanched almonds

unsalted cashew nuts

tbsp honey

sea salt flakes

groundnut oil

Heat oven to 200C/180C fan/gas 6. Tip the nuts onto a large baking tray, place in the oven and roast for 10 mins, stirring now and then to ensure they don’t catch at the edges. When golden brown, remove from the oven and leave to cool completely.

Tip the nuts into a food processor, add the honey and salt. Blend for 8-9 mins, until you’re left with a smooth nut butter, if you want to loosen the consistency, add a drizzle of oil and blend again.

Spicy Cashew Butter Stir Fry

2-3 tbsp Olive Oil

Onion (chopped)

Garlic

oz Mushrooms (sliced)

Sugar Snap Peas (sliced or whole)

Rice Noodles (cooked)

Cashew Butter

tbsp Spicy Sesame Oil (or regular sesame oil + hot sauce)

tbsp Soy Sauce

tbsp Fresh Lime Juice

tbsp Coconut Sugar

tbsp Mirin

tsp Rice Vinegar

Water

Start by making your sauce - add all ingredients (except water) to a small bowl and whisk together until combined. Finish off by adding 3 tbsp water plus any additional until desired consistency is reached.

Next, add 1 tbsp olive oil, chopped onion, and minced garlic to a large skillet. Sauté for 3-5 minutes over medium heat or until onions have started to brown. Remove from pan and set aside in a small bowl.&nbsp;

To the same large skillet, add another 1-2 tbsp of olive oil along with the sliced mushrooms. Cook for ~5 minutes over medium heat or until they have browned nicely.

Add the snap peas to the pan and saute for 2-3 minutes or until cooked to preferred consistency.

Re-add the onion/garlic mixture back to the skillet along with the rice noodles (cooked according to package instructions) and stir together.

Top with preferred quantity of spicy cashew sauce and stir together until everything is evenly coated.&nbsp;

Optional: garnish with chopped cilantro, crushed red pepper flakes, and chopped toasted cashews before serving.

Creamy cashew-almond nut butter that tastes like cookie dough! Addictive and perfect for baking, eating by the spoonful or spreading on fruit. Paleo, dairy and gluten free.

Homemade Cacao Nib Almond Cashew Butter

raw cashews

almonds

coconut oil

cacao nibs

Preheat oven to 350 degrees F. On large baking sheet spread out almonds and cashews and roast in oven for 10 minutes until slightly brown. Be very careful not to burn the nuts! Cool for 10 minutes.

Transfer nuts to the bowl of a food processor and process for 10-15 minutes, scraping down the sides as necessary (about every 2 minutes). At this point the nuts should start to clump together. Add in a teaspoon of coconut oil and continue to process until you reach the desired consistency; add another teaspoon of coconut oil if you'd like it creamier.

Next add in vanilla extract, coconut sugar and sea salt. Process again for 30 seconds. Taste and add more salt or coconut sugar if necessary.

Next add in cacao nibs and pulse a few times to incorporate nibs into the nut butter.

Transfer to a mason jar and store at room temperature for 1 week. Store in fridge for up to a month if you want it to last longer.

Herbed Cashew Butter “Cheese”

Once Again Creamy Cashew Butter

nutritional yeast

lemon juice

garlic powder

onion powder

tsp kosher salt

chives

thyme

rosemary

Place the cashew butter, nutritional yeast, lemon juice, water, garlic powder, onion powder and salt in a food processor. Pulse until well combined.

Add the fresh herbs. Pulse again to incorporate.

Line a ramekin or ring mold with plastic wrap. Scoop the cashew butter cheese into the ramekin, packing down and smoothing the top.

Refrigerate until chilled and set. Once chilled, cashew butter cheese can be turned out of the ramekin or ring mold. Remove the plastic wrap and slice to serve.

This vegan creamy mustard slaw is crunchy and so flavourful with two types of mustard, white wine vinegar, celery seed, fresh dill, sweet onion, and a hint of maple syrup. This is a mayonnaise-free coleslaw making it perfect for summer get togethers!

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Top 23 cashew butter recipes from across the web

The most viewed cashew butter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cashew Chicken Lettuce Wraps

Vegan Cacio e Pepe

Gluten-Free Raspberry Thumbprint Co...

Mother Earth&#039;s Green Smoothie ...

Green Monster Smoothie Bowl

Protein-Packed Pumpkin Pie Smoothie

Spring into Spring

Homemade Cashew Butter {Raw, Vegan...

How To Make Cashew Butter

Homemade Cashew Butter

Creamy Vanilla Chip Smoothie

Keto Bread

Almond, cashew & honey butter

Spicy Cashew Butter Stir Fry

Homemade Cacao Nib Almond Cashew Bu...

Herbed Cashew Butter “Cheese”

Creamy Mustard Slaw

How to Make Homemade Cashew Butter ...

Creamy Vanilla Chip Smoothie

Extra Veggie Vegan Gochujang Noodle...

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Vegan White Chocolate

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The most viewed cashew butter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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