Cashew butter is a versatile product, especially as a dairy alternative. We recommend that you make a substantial quantity and store, so it’s available for use anytime.
200 g raw cashew nuts
Fill a dry grinder jar with the cashew nuts, up to a height of 1”. Grind until it turns to a powder. Scrape the sides down and grind again until it turns to butter. If it is not evenly crushed, stir and grind again.
The same method could be followed to make butter with peanuts, macadamia nuts, almonds, pistachios, walnuts, hazelnuts, sesame seeds and sunflower seeds. Slow roast on gentle heat for tastier peanut, almond, sesame and sunflower butters.