Nut butter and nut milk are turning out to be the trends of the decade. Whether or not you’re vegan, everyone has been getting in on this trend and enjoying the sweet and nutritious goodness that nut-based dairy products can provide. But although we’re all up to date about peanut butter and almond milk, one delicious nut we’ve been sleeping on has got to be the cashew.
In Indian cooking, cashew nuts are often used as the base to sauces and curries in place of dairy, but it’s still rare to see cashew butter as a product up on shelves. So why not just make your own. As with most nut butter, the process is simple and you can make additions to the flavour and changes to the texture as per your tastes.
We recommend toasting them beforehand to really bring out the nuttiness and play of the natural creaminess that cashews tend to impart with their natural fats. This butter can be used just like any other, spread on toast or in a dessert or if you’re in a rush, just a spoonful straight out the jar to start your day with a protein burst. It also stays good in the fridge for upto 6 months so one big batch is sure to last you a while.
Ingredients:
- 500 gms cashew nuts
- 2 tbsp melted coconut oil
- Salt
Method:
- Spread the nuts on a baking sheet, dust with a little salt and roast for 10-12 minutes at 180 degrees C until slightly browned.
- Add the roasted, salted cashew nuts to the food processor and blitz them until they form a crumbly texture.
- Scrape down the sides at intervals to get an even finish.
- While the blender is still running, pour in the melted coconut oil and keep processing until it reaches a smooth consistency.
- Transfer to a glass jar and allow it to cool completely before storing in the fridge.
