Almond and Cashew Butter

Almond and Cashew Butter

Posted 2013-09-07 by Tammy Faceyfollow
Almond and cashew butters are hailed as 'gourmet' nut butters, and come with a price tag to match, but making your own couldn't be easier. Roasted, blended and ground to a butter they are lip-smackingly good and cost a fraction of the price.



Sunflower oil is scent-free and burns at a high heat, but cold pressed olive oil is rich in amino acids and nutrients, so I use both as a lubricant to help along the forming of nut butter.

Preparation Time: 1 minute
Cooking Time: 20 minutes
Makes: 380g jar full

Ingredients
100g almonds
100g cashew nuts
3 Tblsp olive oil
3 Tblsp sunflower oil

Method
  • Place the nuts in seperate jars, drizzle on half of the oils and place in the oven for 20 minutes at 150 degrees/gas mark 3.



  • Once roasted remove the nuts from the oven.



  • Check that each nut is coated in oil and roasted by giving the jars a little shake - even coating is essential for a smooth butter.



  • Pour the nuts into a food processor.



  • Place the lid on top and 'blend' for one minute.



  • The nuts will be ground up and crushed as opposed to ground at this stage, scrape down the sides and pulse again for one minute.



    I had to repeat the blend and scrap down process 5 times before I saw any progress, so be patient.

  • Whilst pulsing the nuts for the last time pour in the rest of the oil, which should help make the nut nutter come together.



  • Using a spoon scoop out the almond and nut butter, into a jar - I used another peanut butter jar that I'd washed and kept for this sole purpose.



  • Place a lid on top and store as you would with shop-bought nut butters, either in the fridge or cupboard.

  • Categories
    #cashews
    #almonds
    #nut_butter
    #spreads

    %recipeyum
    223977 - 2023-07-17 07:54:21

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