Ok, so cashew butter is probably not a household staple. But peanut butter is. And while I love the stuff -- grilled peanut butter shall always be Elvis and my favorite sandwich -- after awhile it gets old. So I decided to switch it up a little and try cashew butter. Cashew butter has a much more subtle taste than PB. It's more mellow and doesn't hit you over the head with its nuttiness. The recipe calls for unsalted cashews. They sell big bags at Trader Joes. But if you can't find unsalted, go ahead and get the salted kind and just rinse them off in a colander.
Adapted from Chocolate and Zucchini.
Eat Rating: Awesome.
Difficulty: Easy to Medium. Requires a food processor or blender
2 cups unsalted cashews
Salt, to taste
Heat your oven to 400 degrees. Place the cashews in a single layer on a cookie sheet and bake, stirring occassionally, for about 8-10 minutes or until the nuts become fragrant. You want them lightly roasted.
Remove from oven and allow to cool for five minutes. Place the nuts in the food processor and pulse to break up. You'll have, at first, a sort of course meal.
Keep pulsing, stopping ocassionally to scrape down the sides of the bowl with a rubber scraper. The nuts will continue to break down and eventually begin to form a paste. Taste and add salt if desired.
The paste is somewhat thick and a little more crumbly than traditional peanut butter. Once it reaches desired consistency, place into a jar or plastic container and refrigerate. The butter will keep in the fridge for a few weeks.
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