Cashew Butter (& 3' easy cashew milk)

Cashew butter is a staple in a grain-free diet, thanks to its creaminess and savory/sweet flavor.

It's is easy to make in large quantities, and you can save it for months in the fridge.

Prepare a double batch, and use it to make buns, cashew candy bites and cashew milk on a regular basis (recipe at the end of this post).

Prep Time10

Cook Time30

Course: Appetizer, Dessert, Drinks, Snack, Staples

Servings: 10

Roast the cashews at 140°C (280°C) for 30'.
Let them cool thoroughly (very important).
Once cooled, blend them at max speed for about 1' in a high-speed blender.
Empty the blender and save the cashew butter in the fridge for months. Leave about 75g (3/4 cup) of cashew butter in the blender for the 3' cashew milk below.
Cover with cold water.
Mix for 20' at max speed.
Add water up to 1 L.
If you like a sweeter milk, add 1 tsp to 1 tbsp of vanilla flavour, and 1-2 tsp of honey.
Skip vanilla and honey if you like it plain.
I do like to keep it plain to use it in different dishes, but the sweeter version is also very nice, especially in coffee :-)
Mix for 20 more seconds at max speed.
Save in the fridge for up to 3 days.
Bonus : your blender is now pre-cleaned, and can go directly in the dishwasher :-)