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A delicious two-ingredient homemade pistachio butter recipe along with pistachio butter uses and flavour combinations! This includes using it as a delicious spread on toast, mixing it into baked goods or even preparing a batch for a DIY gift

Homemade Pistachio Butter

pistachios (raw shelled)

tsp salt

To begin, you need to roast the pistachios in the oven at 165ºC (fan assisted) for 10 minutes, turning them halfway.

Leave them to cool entirely before the next step.

Next, you simply blend the pistachios in a high-speed processor or blender. Depending on how powerful your blender is, this is best done in intervals so the nuts ( or the machine) don't overheat. The longer you blend them, the runnier in consistency your butter will be. *

Once you&#039;ve reached your desired consistency (for me, the smoother the better!) then add the salt to the blender and give a quick blitz to combine thoroughly. 

This homemade pistachio butter can then be kept in an airtight glass container in the fridge for a month or can be frozen for up to 3 months. 

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A delicious two-ingredient homemade pistachio butter recipe with pistachio butter uses and flavour combinations! Perfect for spreading on toast, mixing into your baked goods or preparing as an edible gift

Simple Homemade Pistachio Butter

How to make homemade cashew butter with just one ingredient (no oil), an oven, a food processor, and 15 minutes (ish!). Use raw, sprouted, or roasted cashews for this creamy cashew spread!

How to Make Homemade Cashew Butter (Oil-free + Flavor Variations and Uses)

oz cashews (raw, 3 cups)

salt (will help enhance the flavor of the nuts and cashew butter)

sweetener

To make soaked cashew butter (it&#39;s often referred to as sprouted, though cashews don&#39;t physically &quot;sprout&quot;, as almonds do), you&#39;ll need to start the process of making homemade cashew butter with a couple of additional steps: soaking and dehydrating. Here&#39;s how (make sure to leave 1 ½ day for these extra steps).

For Sprouted Cashew Butter (aka soaked cashews)

Add the cashews to a large bowl and cover with cold/room temperature water. Leave to soak for at least 4 hours, up to 24. (I do this at room temperature and will replace the water after 12 hours if I do a full day soak).

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

Step 1: Soak the cashews

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 2: Dry the nuts

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.

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

Step 1: Roast the cashews

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).

If you&#39;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&#39;t go past the powder/ball stage for several minutes, I recommend adding 1-2 tablespoons of oil.

Once you&#39;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 2: Blend the cashews into a smooth butter

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.

How to Store

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

A delicious ONE ingredient homemade cashew butter recipe with uses and flavoured cashew butter options! An absolute staple for any plant-based kitchen!

How to Make Homemade Cashew Butter

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Top 2 edible christmas gift recipes from across the web

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