I love almond butter…wait…I love making almond butter, not buying because that stuff is crazy expensive…compared to buying whole almonds and making 3 1/2 batches.
What to do with that half batch bit was the big question this morning. Go for a small amount or make two kinds or….what?!?!
Well, I’ve always wanted to try cashew butter, and had considered making two butters just because I didn’t know what else to do, and then it hit me; combine those awesome nuts together and make something amazing.
Now, I hate to brag, but well done me! Cashew butter is amazing, sweet and creamy. The almonds lend in their hearty texture and flavor.
There’s, unlike my usual almond butter, no added oil. With patience the oils in the nuts make everything turn out just right!
First, roast the nuts in a 350F oven for 10 min. Let cool.
Then, add them to the food processor, and crush them up.
Like most things in life, and cooking/baking, things happen in stages. First you get the crumbled look. After that is the floury look. Then the clumped and dry. Follow this up with a mixture that is starting to stick together and finally, after about 15-20 minutes you get a smooth creamy texture that begs to be eaten straight out of the bowl. It all looks a little like this: