The idea in nut butters is to come to the right texture, the more you blend the more soft and creamt it will be,
The time of the blending brings out the neutral oil from the roasted nut, so the more times you blend the more soft the butter will be.
I use it alot, in pasta sauce, raw cake, as a spread, with yogurt and fruit and so much more.
WHAT YOU NEED?
3 cups raw cashew
1 teaspoon honey
½ teaspoon salt
HOW TO MAKE?
Heat the oven on 350F, 180C
-On an oven tray place a parchment paper and spread the raw cashew on top.
-Place the cashew in the heated oven for 7 minutes.
-move the parchment paper with the roasted cashew to your counter surface that the hot trey won't keep roast the cashew
-let the cashew cool down
-Put the cashews in the food processor with the salt and honey and start to blend.
- The cashews start to break themselves. scrape the blend that accumilate on the sides of the food processor . It looks like sand, then like mud.
-stair for 3 minutes and stop for a couple minutes(the oils comeout from the cashew when "resting" .
-blend again 3 minutes then stop for 3, repeat this action until you get the soft texture you like.
-place the ready cashew butter in a Jar and enjoy it until the next round
