Cashew butter is a great alternative to peanut butter. It's been quite some time since I was in elementary school, but I'm 99% sure that most schools won't even let kids bring that stuff into the building anymore. How sad is that? Peanut butter and dill pickle sandwiches (for real) are one of my fondest elementary school lunch memories, but I digress.
Making cashew butter at home is simple and easy -- as most things in life should be. So, make a batch of this and use it in place of peanut butter in almost any application. If you don't like the subtle brightness that the lemon juice brings to this, try adding a touch of honey to sweeten things up instead!
Lemon cashew butter
Place cashews into a food processor or blender, and pulse several times to crush them.
Continue to pulse while slowly pouring in oil until the mixture has turned into a paste. You can puree on higher speed for a smoother cashew butter, but I left mine with a bit of texture.
Add remaining ingredients and pulse a couple more times to mix.
Spoon out into a small bowl. Cover, place in the refrigerator and use as desired.
- Yield:
- 1 1/4 cups
- Prep Time:
- 5 minutes
