Cashew Nut Butter
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Photo: Lisa Roukin
If you want an even nuttier flavour, you can roast the cashew nuts before blitzing them.
Preparation: 15 - 30 mins
Cooking: 13 mins (if you roast the cashews)
500g cashew nuts
1 tsp maple syrup
3 tsp chocolate hazelnut spread (optional)
If you are roasting the cashew nuts, first preheat your oven to 180°C and place the nuts on a baking tray.
Roast them for approximately 13 minutes – do check them every few minutes as they burn easily. Allow them to cool a little.
Put the nuts in the bowl of your food processor and process for at least 15 or 20 minutes until nice and smooth. You do not need to add any liquid.
You will need to scrape the sides of the bowl fairly often, and the nuts will go through various phases, first turning into a very thick and crumbly paste then into a ball but you will need to keep going.
You will think they are NEVER going to turn into butter, but they will eventually start to release their oils and turn into nut butter.
It is a good idea to give your food processor a few minutes break from time to time as the motor will heat up from the constant processing.
When you reach a consistency you like, add the sea salt and maple syrup and blend to incorporate or, for a twist, add 3 teaspoons of chocolate hazelnut spread.
Pour into a sterilized glass jar.