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Homemade Cashew Butter


  • 2 cups roasted unsalted cashews*

  • Kosher salt to taste (about 1/8 teaspoon)


  • Preheat oven to 325 degrees Fahrenheit. Spread the nuts out onto a rimmed baking sheet. Roast for 8 to 10 minutes, until fragrant and toasted. Allow to cool for 2 to 3 minutes on the tray. 

  • Immediately add the nuts to the food processor while they’re warm and process for 4 minutes. You’ll see them start out crumbly, then get gradually creamier and creamier. 

  • Add the kosher salt to taste (we used between 1/8 to 1/4 teaspoon using unsalted nuts). Process for 2 to 3 minutes more until luxuriously creamy. Taste and add additional salt as necessary. 

  • Transfer the cashew butter to a jar. Store in a cool dark place (pantry) for 1 month or refrigerated for 2 to 3 months. 

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