I made Cashew Butter! Eep! I learned something new today!
This has been one of my favorite things about going Gluten Free (other than feeling better, sleeping at night and losing weight….) I’m actually learning HOW to cook. Not just combining ingredients to make a new thing…. but learning how the ingredients react to one another and how to make the ingredients themselves. I mean, really, have you ever considered how peanut or cashew butter is made? I had a vague idea how peanut butter is made, but had never made it myself.
So many of the Gluten Free cookie recipes that I’ve come across call for peanut butter. I adore peanut butter, but Brian doesn’t like it…. so I was pretty excited to give it a try.
You’re going to need a food processor. I hadn’t used a food processor… ever… before going Gluten Free. I had a mini processor/chopper (this one) that I used to chop nuts and things, but that was all I used it for. When my Grandma passed, Grandpa gave me her big food processor. I had just gone Gluten Free and it has been so wonderful to have…. its been a little gift from Grandma on my Gluten Free journey.
- 2 Cups Cashews* (I used salted cashews… or you could add a pinch of salt)
Makes 1 Cup Cashew Butter
I read on a couple of other blogs that you could store this in the fridge (in an airtight container) for 1-2 weeks. So far, I’ve always used it right away in a recipe, so I can’t attest to that…. but I wouldn’t see why not.
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