Roasted Cashew Butter

By Kay Chun

Roasted Cashew Butter
Julia Gartland for The New York Times. Food Stylist: Monica Pierini.
Total Time
30 minutes, plus cooling
Rating
4(57)
Comments
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Cashews have a relatively sweet flavor and a fairly soft texture, and are used to make all sorts of dairy-free alternatives, such as milk, cheese and ice cream. They also make a delightfully creamy nut butter. Roasting the raw nuts before blending coaxes out the nuttiest flavor. Flax seeds, sesame seeds and poppy seeds are all great add-ins for crunch, but you could also stir in some tahini, which intensifies the flavor and adds even more creaminess.

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Ingredients

Yield:Makes 1¾ cups
  • 1pound raw cashews (about 3 cups)
  • Kosher salt (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

290 calories; 23 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 10 grams protein; 122 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Spread nuts in an even layer on a rimmed baking sheet. Bake until golden and nicely toasted, about 20 minutes, stirring halfway through. Transfer to a rack and cool completely, 30 minutes.

  2. Step 2

    Place nuts in a food processor and purée until smooth, about 8 minutes, scraping the sides and bottom of the bowl as needed (mixture may clump up, but will eventually become creamy). Season to taste with salt, if desired. Cashew butter will keep in an airtight container in the refrigerator for at least 3 weeks.

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Ratings

4 out of 5
57 user ratings
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Comments

Kim H.

Easy, delicious and less expensive than buying a jar of cashew butter. Watching the roasted nuts become a smooth butter is magical!

Sue

Just whipped this up to make Alexa Weibel's Vegan Cacio e Pepe. So easy and I avoided a trip to the store!

Breger

Add 1-2 TBs of coconut oil. It’s like frosting.

SK19118

Yum! Easy & delicious - used for Alexa Weibel's roasted broccoli & whipped tofu with chile crisp crunch. Added a bit of tahini to moisten slightly.

Breger

Add 1-2 TBs of coconut oil. It’s like frosting.

Rebeca

@Breger that’s what it took! Thanks for reminding me. I have made this before and forgot about the need for coconut oil. My cuisinart is pretty old so the motor is probably not strong enough to keep going

Lesley Simpson

Roasting transforms the taste. Maximum power for minimum effort and worth putting into the rotation. Like Sue I made this for Alex Weibel's Vegan Cacio e Pepe and am looking forward.

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