CREAMY CASHEW BUTTER I
Cashews, salt and oil, that’s all you need to create one of the most delicious, creamy nut/legume butters you’ve ever tasted!
Makes 2-1/4 cups
2, 8.5 oz. cans whole cashews; I used Nice! Brand – one without salt and one with sea salt, because that’s what I had on hand
1 t. sea salt or to taste
½ c. corn oil
Place cashews and salt in food processor and process till light and dusty. Push down insides of container with spatula, then process further till cashews just begin to clump together a little.
Add oil, then process till creamy, again pushing down insides of container with spatula so there are no straggler crumbs.
Transfer to jar and refrigerate till ready to use.
Notes: It will be thin at room temperature and somewhat thicker when refrigerated. It’s great either way, like it’s already melted without having to heat it. Try that on your morning or evening toast or use as desired in other recipes. What a treat!
I recently used it in Mashed Sweet And White Potatoes with excellent results.
CHEF DAVIES-TIGHT™ 