As peanut butter is banned on the Candida Diet, and almond butter is questionable (although that sure hasn’t stopped me), I’ve found myself seeking out cashew butter. It turns out to be somewhat difficult to find. Safeway? No. QFC? No. Trader Joe’s? No. Whole Foods? Yes, at $15 for a small jar. H*** no!
Turns out, I needn’t have bothered because cashew butter is embarrassingly easy to make. My first try turned out delish and took me under 5 minutes. I’m never buying cashew butter again.
(Modified from a recipe by Emeril Lagasse)
- 1 cup unsalted cashews (I like Trader Joe’s roasted and unsalted cashew pieces);
- 1 cup salted cashews (again, I prefer TJ’s cashew pieces. If you want less salt you can use unsalted cashews and salt to taste);
- 3 TBSP Vegetable Oil
Pour all ingredients into a blender or food processor. Blend on high (I used the liquify setting on my blender) for approximately 30 seconds. Use a rubber spatula to scrape the sides of the blender, put the lid back on and blend on high until it reaches desired consistency (you may have to stop and scrape the sides a few times), approximately 2-3 minutes. Taste and add salt if desired. That’s it. Seriously.
Yield approximately, 1 cup. Store in an airtight container. Enjoy!
P.S. When I spell/grammar checked this, it derided my choice of the word “approximately” as a “complex expression” and suggested “about” instead. Really? Really?