Cashew Butter Pie Recipes

CASHEW BUTTER PIE

Steps:

• To prepare crust, preheat oven to 350F. Place graham crackers and sugar in food processor and pulse until fine crumbs form. Place butter in 9-inch pie plate and place in oven 5 minutes or until butter melts. Remove from oven, add crumbs to melted butter, and stir until combined. Press mixture into bottom and up sides of plate, forming crust. Bake 12-15 minutes. Cool.
• To prepare filling, beat whipped cream until soft peaks form. Set aside in refrigerator. Combine cream cheese and cashew butter in mixer bowl and beat until creamy and light. Add powdered sugar, brown sugar, and vanilla. Beat well. Add 2 tablespoons butter and beat well. Fold in half of beaten whipped cream. Spoon filling into crust. Dollop with remaining whipped cream and spread. Chill.
• Combine chocolate with remaining 2 tablespoons butter and microwave on low for 3 minutes, stirring a couple times. Chill for 5 minutes. Dollop onto whipped cream and swirl together (chocolate will harden quickly). Place in refrigerator for 3 hours or overnight. Serve cold.

HOMEMADE CASHEW BUTTER

Steps:

• In a food processor or blender, combine the nuts, 2 tablespoons of the oil, the salt, and the sugar, if desired. Process on high speed for 30 seconds. Scrape down the sides with a rubber spatula and process to desired smoothness, adding more oil, 1 teaspoon at a time, if a smoother butter is desired. Adjust the seasoning, to taste.
• Transfer to a bowl to use as a dip, spread, or in other recipes, or place in an airtight container and refrigerate until ready to use.

CASHEW BUTTER

Steps:

• Process cashews and salt in a food processor until desired consistency, about 5-7 minutes, scraping down sides as needed. Add coconut oil and process another 30 seconds. Store in an airtight container in refrigerator.

CASHEW BUTTER COOKIES

Steps:

• In the bowl of a food processor, combine 1 3/4 cups cashews with canola oil, and process until smooth, 5 to 7 minutes. (You should have about 3/4 cup puree.) Set aside until completely cool.
• Coarsely chop cashew nuts, and reserve for garnish.
• In a medium mixing bowl, sift the flour and salt together; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, cashew puree, and both sugars, and beat on medium speed until light and fluffy, about 2 minutes. Add the egg and vanilla, and mix until well combined, about 30 seconds. Add the flour mixture, and mix on low speed, just until combined, about 20 seconds. Wrap dough in plastic, and refrigerate at least 1 hour.
• Preheat oven to 350 degrees. Have ready two baking sheets lined with parchment paper, and set aside. Scoop 2 tablespoons of dough (1 1/2 ounces), and shape into a ball. Transfer to prepared baking sheet. Repeat with the remaining dough, placing dough balls 3 inches apart. Dip the tines of a fork in flour, and press into the dough balls to make vertical and horizontal indentations. Sprinkle reserved cashew nuts on top.
• Bake 10 minutes. Rotate baking sheet, and bake 6 to 8 minutes more, depending on whether a soft or crisp cookie is desired. Transfer cookies with the parchment to a wire rack to cool. Store in an airtight container at room temperature up to 1 week.

CASHEW BUTTER COOKIES

Steps:

• In a large bowl, mix all ingredients. Roll level tablespoons into balls. Place on an ungreased baking sheet; flatten with a fork., Bake at 350° for 18 minutes. Remove to a wire rack to cool.