Honey Cashew Butter (Plain or Crunchy)

Cathie Valentine

By
@cataharin

I have bought cashew butter at the grocery store, but do not like the price for the amount you receive. I decided to try making my own. I can not eat peanut butter anymore because I was diagnosed with a peanut allergy after having an anaphylactic reaction this past year. I can have all other nuts except walnuts which also came back positive on my allergy panel. I love nuts and peanut butter, so I have been trying new recipes to substitute peanut butter with other butters.


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Hard to say-Just me at my house, I dare anyone to eat my Crunchy Honey Cashew Butter-pictured below

Prep:

10 Min

Method:

Blend

Ingredients

1 can(s)
whole unsaltd cashews
1/4 c
cashews (pieces or whole-if youwant crunchy butter)
2 Tbsp
canola oil or vegetable oil
1/4-1/2 tsp
salt
1-3 tsp
honey

Directions Step-By-Step

1
In a blender, add the can of cashews. Next add the oil. Add 1/4-1/2 teaspoonful of salt (depending on how salty you want it) and 1-3 teaspoonfuls of honey (depending on the sweetness you want).
2
Blend on chop for about 2 minutes. Scrape the sides of the blender with a spatula. Then blend on puree for about 4-5 minutes, scraping the sides as needed. You can blend more depending on how smooth and creamy you want it. Place in an airtight container and store in the refrigerator.
3
For crunchy butter,take 1/4 cup of cashews and chop with a chopper to make little pieces. Stir into honey cashew butter.
4
**NOTE- can leave the honey out, if you do not want sweet cashew butter. I would replace it with 2 additional teaspoonfuls of oil to make butter creamy**

About this Recipe

Course/Dish: Other Snacks
Main Ingredient: Nuts
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy
Hashtag: #delicious