Kale sneak for the win! This sneaky homemade cashew butter is delicious enough to entice even the most reluctant of veggie-eaters.
Homemade Nut Butter
Making homemade nut butter is really loud and a requires a little patience, but it’s actually a lot simpler than you might expect. In fact, fifteen minutes is about all it takes to turn these ingredients into creamy, delicious goodness. The key to making good nut butter is to never give up! As you can see in the pictures below, just when you think it won’t work, your ingredients will suddenly turn from clumpy to creamy.
Choosing Your Ingredients
When it comes to cashew butter, I’m a fan of roasted cashews. The cashews pictured above are dry roasted organic cashews from Trader Joes. Online, these are so expensive! However, I bought a pound of these for less than ten dollars at my local Trader Joes. Shop around and you can find great deals on nuts! Use coupons, sales, whatever it takes, but believe me – there are ways to eat healthy food on a budget.
Prefer the nutritional benefits of soaked nuts? Go for it! If you decide to soak raw cashews, I recommend roasting or dehydrating before using them in this recipe.
What about other nuts and seeds? I’ve only tested this recipe with roasted sunflower seeds and it came out okay. It wasn’t as good as the cashew butter in my opinion, but my kids still ate it. I think this recipe could be modified in many ways, so please leave a comment if you try something different! I’m really eager to hear how this works out with other nuts, especially peanuts!
Storing and Ideas for Use
In our house, we do a pretty good job of eating a jar of this cashew butter within 3-4 days, probably because I manage to sneak a few spoonfuls each time it comes out of the fridge. As this recipe contains cooked kale and doesn’t have any artificial preservatives, it needs to be stored in the fridge and shouldn’t be kept for more than a few days.
If you aren’t able to eat the whole batch within a few days, you could always throw a portion into a yummy recipe like this Paleo Butter Chicken from My PCOS Kitchen. No one will ever suspect there’s kale in this curry base!
Baking can be a little tricky, so it’s hard to say how this homemade cashew butter would substitute for other nut butters in baked goods. However, I plan to come back and update this post with more treats that go well with this recipe. So, stay tuned!
Hope you enjoy! If you like this recipe, be sure to subscribe below to receive updates and new recipes.
Homemade Cashew Butter with Kale
- 1 pound roasted cashews (approximately 3 cups)
- 3 cups chopped kale leaves, loosely packed
- 1/4 cup avocado oil
- 1 tablespoon honey
- 1/2 teaspoon sea salt (if using unsalted cashews)
- food processor
Preheat oven to 300 degrees. Line baking sheet with parchment paper. Place the kale on the prepared baking sheet and bake for 8-10 minutes. Let cool.
Place cashews and kale in food processor. Process on high for 5 minutes.
Scrape down the sides of the food processor. Add honey and avocado oil. If using unsalted nuts, add salt. Process on high for an additional 5 minutes.
Scrape down the sides of the food processor if necessary. Process on high for an additional 5 minutes.
Spoon contents into a glass container. Store in the refrigerator and use with 3-4 days.
Nutrition Facts are calculated using MyFoodDiary.com and are based on the products I used.
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