Cashew nut butter

Serves: 20

Edit

Update

Cancel

Total Time: 30

Prep Time: 25

Cook Time: 5

• 300 gram(s) unsalted cashew nuts

Method

1. Cashew nut butter is delicious spread on toast, smeared over chicken breasts before grilling or added to Indian curries in place of ground almonds to thicken the sauce and add a nutty flavour. Try our simple recipe, which fills a 300g or 300ml jar and costs around £3 to make.
2. To sterilise the jar, preheat the oven to 140?C (120?C fan oven) mark 1 and wash the clean jar and lid in hot soapy water, then rinse and dry in the oven for 15min. Meanwhile, heat a large frying pan, add cashew nuts and cook, stirring constantly, over a medium heat for 5min or until golden all over. Remove from the heat and cool for 5min. Put the nuts into a processor and whiz until they resemble fine crumbs. Whiz for a further 5min or until a soft, smooth paste forms - the heat from the blade releases the oils from the nuts and transforms them into a paste. Season to taste with salt, then spoon into the sterilised jar. Store for up to three months. Once opened, store in the fridge and use within one month. As it contains no additives, the butter will separate, leaving a layer of oil on the surface; simply stir this back into the paste before using.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!