For all those allergic to peanut butter and all those not. Creamy deliciousness and homemade too!

Makes 1 cup plus a little more

2 c. cashew pieces, not whole

3/4 t. salt, no more than that (measure precisely)

3 T. light brown sugar

3 T. extra virgin olive oil

Place cashew pieces in food processor and process till mealy (tiny, tiny particles)

Add salt and brown sugar. Process again till nuts begin to roll into a ball.

Add extra virgin olive, then process for about 2-3 minutes till the brown sugar melts some more, turning off processor now and then so it doesn’t over-heat.

Process for another 2 minutes the same way.

Transfer to empty margarine tub or glass jar and refrigerate several hours before using.

Notes: If you want less sweet, reduce brown sugar by 1 tablespoon. The heat of the blades running will help melt the sugar while making creamy the cashew butter.  The end result will still be a little sugar gritty, but just as in Grana  Padano cheese, the crystal texture with the creaminess is thoroughly enjoyable.

Isn’t it strange that cashews and peanuts are both legumes, yet one is lethal to some people and the other isn’t lethal to anyone? Years ago I tried store bought cashew butter at a health food store and it was so thick, lacking any spreadability that I never tried it again. Till now, when my thoughts turned to all the kids who can’t eat peanuts.

Don’t use whole cashews, they won’t measure out the same as 2 cups of pieces. Pieces are cheaper anyway. Save the whole ones for snacks or recipes that require whole.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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