Homemade Cashew Butter Recipe

Based on popular demand, here it is. I use raw unsalted cashews. I salt them myself to my liking. I preheat the oven and spread on a baking sheet. I roast them for 15-25 minutes, being careful not to burn, while stirring them every now and then. The darker you roast your cashews, the stronger the flavor of the butter. Remove from the oven, and once cool, put the cashews in a blender or a food processor. They will go through stages before turning into peanut butter consistency.. It will look like dark flour, then coarse crumbs until it pulls together as butter. Stop and scrap down the sides every so often. If you want the cashew butter to have a smoother texture, add a little bit coconut oil or vegetable oil (not olive oil) in the final stages of blending. It's all a matter of personal choice. From Djoe with love. Bon appétit, sinless sinner.

P.S: Check my Instagram video below to get a visual illustration on how I prepare this delicacy.