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Ingredients10 m servings 231 cals
Original recipe yields 8 servings (1 cup)
- Put cashews and sea salt in a food processor; add 2 tablespoons rice bran oil. Pulse until blended. Add 2 more tablespoons oil and pulse until mixture doesn't move. Add the last 2 tablespoons oil and pulse until a thick paste forms; continue pulsing until a smooth, viscous past forms.
- Cook's Notes:
- I strongly recommend a food processor over a blender because the food processor requires less oil and thereby makes a thicker butter.
- This recipe can be doubled; however, add the oil very cautiously so as not to make it too runny.
Per Serving: 231 calories; 21.3 g fat; 7.7 g carbohydrates; 4.6 g protein; 0 mg cholesterol; 31 mg sodium. Full nutrition