Cashew Nut Butter: Day 4 of Whole30

Cashew Butter

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.

Cashew 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.

Cashew Butter

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!

Print Recipe
Cashew Butter
So creamy and so easy
Cashew Butter
Servings
300 g
Ingredients
  • 300 g cashews
Servings
300 g
Ingredients
  • 300 g cashews
Cashew Butter
Instructions
  1. Tip the bag of cashews into your food processor and press on.
  2. Keep a light eye on the processor, giving the mixture a scrape around every so often.
  3. If you would like a very smooth and creamy nut butter it will take about 12 minutes, if you would like something a bit more robust then it might be to your liking at about 9 minutes, but check, taste and decide for yourself.
Recipe Notes

To make the easiest chocolate chip cookies using this cashew butter see my recipe for Easy Flourless Salted Chocolate Chip Cashew Cookies

CASHEW-BUTTER-LONG-PIN

No-Oat Apple and Almond Butter Porridge

No Oat Apple and Almond Butter Porridge

I am not a fussy eater. I will pretty much eat anything. However, all the things I don’t eat; eggs, mushrooms, baked beans, bread all seem to end up on breakfast menus, meaning it’s a real pain to eat breakfast out. Teamed with the fact that I’m slightly intolerant to milk and I have never really liked cereal it’s also a real pain to eat breakfast at home. So maybe I’m a little fussy, but only at breakfast time. Lunch, dinner, desserts, afternoon tea I’m a dream. I promise.

So I have a few breakfast recipes that are invaluable to me and also have the added bonus of being gluten free and dairy free which is perfect since this month I am celebrating gluten free cooking and baking. This porridge recipe is a little bit of a liar since it’s not technically porridge as it contains no oats but it has the same consistency, it’s just as filling and if you have your apple butter and almond butter to hand it’s actually quicker to make as it requires no cooking.

apple and almond butterIt’s easy to make your own fruit and nut butters and oh so much cheaper than the supermarket. The following recipes for apple and almond butter make enough to last all week and have reinvigorated breakfasts for me as they are so versatile. They can be mixed up together or added to recipes separately. And please don’t limit these butters to breakfast. The spiced apple butter works an absolute treat with grilled pork chops or added to cake batter to create a really moist sponge cake. The almond butter can be spread on pretty much anything, and used on toast, for baking or in sauces but I love to poke sticks of celery at it for a really tasty and healthy mid-afternoon snack.
almond butter step1
almond butter step 2
almond butter step 3
almond butter step 4
almond butter step 5These two recipes can form a bit of a gluten free toolbox which if you are trying to complete the Whole 30 or a paleo plan can be essential additions to your storecupboard.

Does it also go without saying that this is really scrummy. Well it is and of course is, that’s why I’m giving the recipe to you. You deserve only the best after all.

No-Oat Apple and Almond Butter Porridge

1 serving

4 tbsp unsweetened apple butter
4 tbsp coconut milk
2 tbsp almond butter

Mix all 3 ingredients up and top with blueberries or raspberries or more nuts if you like.
See – it’s very easy.

Unsweetened Apple Butter
Makes about 600ml

1 kilo bramley apples, peeled, cored and cubed
50g unsalted butter
1 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground allspice
⅛ tsp ground nutmeg
1 tsp vanilla extract
a pinch of salt

In a large saucepan melt the butter.
Meanwhile sprinkle all the spices and the vanilla over the apple pieces, making sure they are well coated.
Once the butter is melted then add all the apple and spices. Cook on a low heat for about 30 mins until the apples have softened. Stir every so often so the apples don’t stick to the bottom of the pan.
Cool then jar.

Almond Butter
Makes about 250ml

300g almonds, with their skin on

Pour the almonds into a baking tray and bake for 10 mins in an oven set at 180°C.
Remove from the oven and place in a food processor.
Mix for 10 mins until the almonds have been blitzed into crumbs, come back together then create a butter.