Cashew butter or peanut/almond butter would definitely be one of the three foods I would take to a deserted island. I even keep a jar of cashew butter at my desk in my day job, so that I can have easy access! Store bought nut butters can have a lot of unwanted ingredients. Take a look at the ingredients in this commonly known peanut butter brand:
Roasted Peanuts And Sugar, 2% Or Less Of: Molasses, Fully Hydrogenated Vegetable Oils (Rapeseed And Soybean), Mono And Diglycerides, Salt.
A few years ago, I started buying the “natural” nut butters to avoid these unnecessary ingredients. The natural cashew butter and almond butter is so rich and delicious! Once you go natural you ain’t going back. In my opinion, these nut butters are much more flavorful and have a great texture.
If you have ever shopped for natural cashew butter or almond butter before, let me tell you, this stuff can be pricey! It’s also pretty tricky to find one that doesn’t contain an added oil. Palm oil is particularly common in natural cashew or almond nut butters. Check out this article to see why I try to avoid palm oil.
This recipe works best with peanuts, almonds, or cashews. You can even mix a few together for a fun variety of flavor. No matter which nut you choose, get ready for a toasty and creamy treat in every bite! It’s best to use a “naked nut” that does not have its skin. The skin on almonds, for example, can produce a bitter taste and alter the texture as well. Plus, if you have any migraine or headache issues, removing the skins is best to avoid a common migraine trigger called tannins. You can often find whole blanched almonds in the bulk section.
For the best flavor, choose a roasted, unsalted nut. That way, you can control how much salt you want at the end. If you are unable to find a roasted nut, or would like to save a little dough, it’s super easy to roast nuts at home. Simply place the nuts on a cookie sheet and roast for 8-10 minutes at 350 degrees. Roasting at home obviously warms the nut, thus making it easier for the natural oils in the nuts to release for a nice, creamy texture.
It’s best to use a higher quality blender or food processor for this process. Generic blenders can often overheat if left on for this time period. A good blender also produces a finer texture for your nut butter. In this recipe, I used my Ninja blender, and it worked like a charm. Vitamix blenders also work very well to create a delicious, smooth cashew nut butter.
Blend on high speed for 8-10 minutes. You may need to pause halfway through in order to scrap the sides. Continue blending until you reach your desired consistency. BE PATIENT! It takes time for the nuts to release their oils. Avoid adding water or any liquid to this recipe. The natural oils of the butter will not mix well with a liquid substance, and will cause the nut butter to clump. Once you have reached your desired consistency, it should look something like this:
Many store bought nut butters contain unwanted ingredients and preservatives. Make your own 2-ingredient nut butter at home for an easy, nutritious, and creamy treat!
Pour 2 cups of your desired nuts into a blender or food processor.
Blend on high for 8-10 minutes or until desired consistency, scraping the sides with a spatula as needed. Avoid adding and liquid or oil as this can negatively affect the texture.
Nuts should be a creamy consistency. Add salt to taste.
Store in a covered container for up to 2 weeks. (May last longer if stored in a refrigerator).
**Many people prefer the taste of roasted nuts in a nut butter. If you would like to roast your own nuts, simply place the nuts on a cookie sheet and bake in the oven at 350 degrees for 8-10 minutes.