I am not reinventing the wheel with this recipe. It’s a tried, tested and truly paleo nut butter. It appears endlessly on the internet and all good paleo sites but I still wanted to include it here as part of my own Whole30 recipes as it’s such a godsend in these health driven times, so useful for including as part of my breakfasts, main meals and in particularly snacking.
If on the off chance you have never thought to make your own nut butter you will be interested to hear that it is also perhaps one of the easiest recipes I have written about. All you need are 3 things; unsalted cashews, a food processor and 12 minutes. The recipe below will simply state that you rip open your bag of cashews, throw them into the processor then press on. It’s fascinating to watch the cashews transform in 12 minutes, every so often giving them a bit of a scrape around so it all gets processed evenly. In no time at all you will have a sweet, smooth and creamy nut butter.
I have written about homemade nut butters before when I made my almond butter to be included in my No-Oat Apple and Almond Butter Porridge, and so it’s worth looking at those pictures of the butter being whipped into shape in the food processor to boost your confidence that I am not leading you down the garden path if you are giving this a go for the first time.
This recipe here is for a classic nut butter, I haven’t put any fancy spices or married any other ingredients with it in at the end, I haven’t even salted it. This is because I want it to be used as base ingredient. If tomorrow I decide I would like celery sticks smeared with thai spiced cashew butter then I can toast the spices and include them at that stage. This way I don’t need a million differently flavoured nut butters living in my cupboards, which the other members of my household will be pleased about. Especially since I already have almond, walnut and pecan.
The consistency of this cashew nut butter is also different from the almond butter I have written about before as here I wanted to take the processing a step further. I wanted a gentle butter that had been whipped into a creamy confection. This isn’t grainy and full of nut roughage but smooth and light as air. I achieved this merely by lengthening the time in the food processor. I also didn’t toast the nuts beforehand like I usually would for my almond butter, as I didn’t want the flavour to be too overpowering.
So, now it’s in my larder, I can breathe a sigh of relief as I have plans to be eating my nut butter this week as a dip for crudités, in my no-oat porridge and mixed with chopped dates to create little energy balls.
Also, not to be sacrilegious but if you are not doing the Whole30 or sticking to a paleo diet, then by all means use this as you would your regular peanut butter, scrape some on toast, add to biscuits or a cheesecake or eat with chocolate, or eat clean out of the jar. Okay, phew, calm down, it’s only Day 4. We can do this!