I used to be a peanut-butter by the spoonful kinda girl. Prior to my son’s diagnosis with food allergies, I was able to fully appreciate the many wonders of the peanut. This is both really awesome and really horrible. Awesome because peanuts are amazing things and I really can’t get enough of peanut butter. Horrible because I haven’t been able to find an alternative nut butter that tastes as good as peanut butter. — Until now!
You Will Need:
- 2 cups raw or roasted cashews, unsalted
- 2 tbsp almond butter OR 1/4 cup almonds
- 1/4 cup corn or canola oil, plus extra
- 2 tsp salt
- 1 tsp sugar
1. If your nuts aren’t roasted, roast them. Pop them on a cookie sheet and toast them in an oven or toaster oven on BROIL until they start to turn golden brown. Broil cooks quickly, so watch them closely!
2. Add oil and cashews to a blender or magic bullet. A food processor should work as well. Process on high speed for 30 seconds or so. If the blender clogs up, add an additional splash of oil.
3. Add almonds to the blender if not using almond butter.
4. Continue adding oil and blending until the butter is smooth and thick. Add sugar, salt, and optional almond butter and blend again. Butter will be thick!
5. Scoop nut butter into a half pint or larger mason jar, screw the lid on tightly and refrigerate.
*NOTE: Nut butter will last for at least a month in the fridge, or a week or two on the counter. Refrigeration is recommended. Makes approximately 1.5 cups.