Peanut Cashew Butter Recipes
HOMEMADE CASHEW BUTTER
Cashews are highly perishable and can turn rancid quickly due to their high oil content. Choose vacuum-packed jars or cans over cellophane packaging. Store cashews in a cool, dry place in an airtight container to avoid absorption of other food odors. Cashew butter can be used in place of peanut butter or as an ingredient in cookies, spreads or other dishes. If desired, substitute peanuts for the cashews to make Homemade Peanut Butter.
Provided by Emeril Lagasse
Categories dessert
Time 5m
Yield about 2 cups
Number Of Ingredients 4
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
Once you taste how great homemade cashew butter is, you'll never go to back to store-bought. The coconut oil makes the butter just a little creamier, but you can omit it if you don't normally keep it on hand. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 15m
Yield about 1 cup.
Number Of Ingredients 3
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.
Nutrition Facts : Calories 83 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
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- Preheat oven to 325 F and spread a single layer of nuts on a large-rimmed baking sheet. Toast for 8-10 minutes, mixing half-way. Remove from oven and allow to cool for 10 minutes, until no longer hot (warm is okay).
- Add the (roasted or unroasted) nuts to a high-powered blender like a Vitamix (fitted with the four-blade attachment) or a food processor. Process on high speed until smooth and creamy, scraping down the sides of the bowl frequently.You’ll notice that the nuts will go through various stages:CRUMBY TEXTURE: First, you’ll notice that the nuts will look like crumbs.CLUMPING INTO A BALL: then they’ll start clumping up into a ball.SANDY / GRITTY PASTE: Keep processing and the clump will break down and start to turn into a gritty paste.CREAMY PEANUT BUTTER: Finally, the nut butter will get smooth and spreadable and you’ll end up with creamy peanut butter.
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