Thursday, 11 December 2014

How to Make Your Own Cashew Nut Butter!

Used as a spread, a dip, an addition to smoothies or even as a base for vegan ice-cream or cheese, cashew nut butter is a slightly healthier alternative to peanut butter, as it's lower in unsaturated fat - and great if you have a peanut allergy!

I decided to try making my own. I found a bag of 500g cashew nuts for around £3 in Tesco and threw them into my blender, hoping for the best...

I switched on that blender, and I waited. After switching it off and on again (I smelt burning plastic), I was left with powder. I kept going for a while...

Twenty minutes passed, and I'm pretty sure I heard my upstairs neighbours pounding on my ceiling because of the noise. Oops. I did a little research, and I realised that people were using food processors, not blenders.

I ventured out the next day and got hold of a cheap food processor - £14.99 from Argos. I transferred the powdery nuts into it, and waited.

After five minutes, things started to change...

Woo! OK, so you still have to stop the processor every couple of minutes and scrape the mixture back onto the blades, but this is how it's supposed to work. All you need is a bunch of cashew nuts, a food processor and a lot of patience.

Ten minutes later the oil from the nuts was finally starting to release. It may feel as if you need to add water or oil, but you don't! Let the nuts take care of themselves.

And then, finally, a thick swirl of what looked like nut butter started to snake its way around the bowl.

Who'd have thought?

So, here's my final product - sweet, nutty butter, made purely from cashew nuts. It's great on toast, and I've seen a few recipes online for fudge that may involve little more than this and coconut oil...

Keep refrigerated, and stay tuned for other nut butters!

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