Cashew Butter

This is just as easy as the almond butter and a bit quicker, too, because I don’t roast these first. I seem to have an easier time getting the cashews to cream pretty quickly so I have never bothered with baking them.

And you guessed it. ONE ingredient: cashews. Again, like with the almond butter, you could add some Himalayan sea salt if you want.

The process takes a few minutes but it’ll be worth the wait!

  1. Put 1 pound of cashews (and 1/2 tsp salt if desired) in food processor and process on high speed until creamy, stopping every so often to scrape down the edges.

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