Creamy Cashew Butter

Creamy Cashew Butter

Ingredients:
2 cups raw cashews, soaked, or 2 cups roasted cashews
1 tablespoon aroma-free coconut oil, melted, plus more for rubbing the sides
¼ teaspoon kosher salt

Directions:
If you’re using roasted cashews, skip to the last step. If you’re soaking your cashews,
cover the raw nuts with water and soak for 3 hours.
After 3 hours, preheat the oven to 300°F. Drain and rinse the nuts, then spread them on a
parchment-lined baking sheet in a single layer. Roast them in the oven for 20 to 30
minutes or until they are completely dry. If not, the nuts will not turn to butter. Toss the
nuts with salt.
Rub the inside of the blender jar with melted coconut oil. Place the roasted nuts in the
blender with the oil and run on low for approximately 10 minutes, or until smooth,
stopping and scraping down the sides of the blender every 2 to 3 minutes.
clockwise from top: coconut butter, pistachio butter, almond butter, cashew butter,
maple pecan butter
Dark Chocolate Hazelnut Spread
makes about ¾ cup
Yes, you got it! Homemade you-know-what. Hazelnuts and cocoa powder. Yum. This
variant is slightly nuttier than the Italian jarred brand, which lists sugar as the first
ingredient. All the more reason to make it at home—you know exactly how much of what
you’re putting in that blender jar!
1½ cups whole hazelnuts