Tag Archives | cashew butter

Cashew Butter with Honey and Cinnamon

jar of cashews - Food in Jars

Back in late March, before I left for three weeks away, I tumbled into a flurry of making. I find that this often happens to me just before I leave for a trip, for so many reasons. I’m a procrastinator by nature and so often have a few ingredients that must be used or preserved before I leave town.

roasted cashews - Food in Jars

I always need things to write about on this site and so I scramble to get a few things in the can (jar, really) to share while I’m gone. And knowing that I probably won’t be doing much cooking beyond demos and classes during my travels, like to cook up until the last minute, to fill up that creative tank until I return to my little kitchen.

cashew butter ingredients - Food in Jars

I’ve been thinking a lot about homemade nut butters lately. I’ve long had a weakness for interestingly flavored and spiced peanut, almond, and seed butters, but hate spending $10 or $12 for a nine-ounce jar (not that I haven’t done it on occasion). Several years back, I went through a phase when I often made my own, but hit a point where the elderly food processor I used for all things began to struggle with nuts.

cashew butter halfway - Food in Jars

Last summer, things changed in my nut butter making world. I got a new food processor. A former canning student got in touch to say that he and family were moving out of the country, and would I be interested in buying his barely used 14 cup Magimix processor for a very good price? We made a deal that day.

finished cashew butter - Food in Jars

This isn’t to say that you need a fancy new processor to make nut butters, but I won’t deny that this new, zippy beast has sped up the process. I also no longer worry that my machine is going to die halfway through the making ritual, which is comforting.

cashew butter jar - Food in Jars

Now, a bit about the actual cashew butter. I flavored mine with honey and cinnamon, but variations using maple with vanilla, or golden syrup with cardamom would also be nice. I also use a little coconut oil to help aid the transition from nut flour to nut butter. However, if you can’t stand the slight taste of coconut that it imparts, try using a neutral oil like grapeseed or canola.

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Roasted Cashew and Coconut Butter

food swap goodies - Food in Jars

I went to a food swap on Tuesday night. Because of my nutty travel schedule, it was the first I’ve managed to be at in at least six months (we only have four swaps a year here in Philly, so it’s not as bad as it sounds) and so it was so fun to plot and plan what to bring with me.

I pulled out four half pints of the honey sweetened peach chutney* from last summer, baked up eight round loaves of honey oatmeal bread (I tripled this recipe and then divided the dough into eight portions. It meant I had six to swap, one to sample, and one to keep), and whirred up a bunch of roasted cashew and coconut butter.

roasted cashews - Food in Jars

The cashew butter happened for several reasons. I had a half gallon jar that was 3/4 full of cashews and they needed to be used. I also had some flaked coconut. And, I wanted to finally try making a nut butter in my Vitamix.

You see, I’ve taken something of a hiatus from homemade nut butters recently because my food processor just wasn’t cutting it (I wonder, is it possible to get a Cuisinart blade sharpened?). My machine originally belonged to my Great-Aunt Flora and is at least 35 years old (and it may well be even older). But I’d heard tell that making nut butters in a high speed blender was actually the better way to go and it was time to give it a whirl (literally).

roasted cashew coconut butter - Food in Jars

I roasted enough cashews for multiple batches (400 degrees F for about seven minutes). Once they were cool enough to handle, I combined 1 1/2 cups of the cashews with 1/2 cup unsweetened coconut and 1/4 teaspoon kosher salt in the Vitamix container and got to work. I discovered that by working on a relatively low speed, using the tamper to help keep things moving, and occasionally stopping entirely to scrape down the sides, the cashew butter was done in all of three minutes.

I also learned that it is a very bad idea to ask a five year old Vitamix to try and process a double batch of nut butter. I overheated the motor and the machine shut itself down for a full hour until it was cool enough to function without doing damage.

cashew butter on bread - Food in Jars

Still, working in small batches and giving the machine a little time to mellow out between blending rounds, this was a far more pleasant nut butter experience than I’ve had in the past (though I do acknowledge that the relatively softness of the cashews and coconut might have something to do with it. They yield more willingly than peanuts or almonds. More testing is necessary!).

Once the machine reset itself, I ended up making enough for the swap in four batches and it was something of a hit. I have a few tablespoons left in my sample jar and I’ve been rationing it until I can get more cashews and make more.

For those of you with food processors and no high speed blender, I think this butter is still within your grasp. Ashley over at Edible Perspective (the undisputed queen of internet-based nut butter recipes) has a cake batter cashew butter made in a food processor. If my instructions aren’t cutting it, head over and read through her recipe for additional guidance.

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