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Cashew Butter

Tony Carriere

"Just like peanut butter. Store cashew butter in a sealable container and keep refrigerated to keep oil from separating."
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15 m servings 88 cals
Original recipe yields 34 servings

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  • Prep

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  1. Put 1 cup cashews in a food processor bowl and begin to process while drizzling vegetable oil into the mixture to keep it moving. Add cashews to food processor, alternating with oil, and process. Once all cashews are added, add sea salt and continue to process until your preferred texture is attained, 10 to 15 minutes.

Nutrition Facts

Per Serving: 88 calories; 7.7 g fat; 4 g carbohydrates; 1.9 g protein; 0 mg cholesterol; 129 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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I made a partial batch of this to see if it matched the cashew butter I've been buying. It's close! I did have to add a little more oil than called for, but that was just a personal option bec...

Loved it. It's also good if you roast the cashews first, but as written, this is fantastic! Thank you for the recipe.

Make sure you have a good food processor and patience. I kept adding more oil because it wasn't smooth enough. Don't do that, cause then it will turn too oily.