Nut butters are all the rage in the healthy eating/lifestyle blogging community. I’ve wanted to try making nut butters for a while but worried that my food processor would die in the process. I inherited it from my old manager and I’m not sure how old it is. I finally tried one and discovered why nut butters are all the rage. I made cashew butter and was blown away. I found a simple recipe for Homemade Cashew Butter from Emeril Lagasse on the Food Network. This recipe only has three ingredients as I skipped the one optional ingredient. So good. I did a half batch as that is how many cashews came in the bag I bought. I can’t wait to try a more complicated one.
Homemade Cashew Butter
Emeril Lagasse, 2003
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.
This was how I ate it. Half of a cored apple topped/filled with with cashew butter and topped with granola. Amazing! I found this idea on Oh She Glows. Her apple cupcakes look more glamorous but I think this amount of nut butter is more my speed.