CASHEW NUT BUTTER
200g raw cashew nuts
2 tbsp olive or rapeseed oil
A good pinch of sea salt
Preheat the oven to 180c.
Spread the cashew nuts in a single layer over a large baking tray. Place in the oven and roast until nice and golden – about 8 minutes, they need to be nice and golden brown to bring out the flavour but keep checking to make sure they don’t catch.
Bring out of the oven and place in a food processor. Pulse until you have a breadcrumb like consistency and then scoop out about a quarter of the nuts and set aside. Pour in the oil and add the sea salt and then blitz until you have a thick and smooth nut butter, scraping down the sides every now and then – this will probably take around 5 minutes, you want the nuts to really pull together and become creamy, if in doubt add a little extra drizzle of oil to help it take.
Once bound and smooth, tip the remaining nuts back in and pulse until combined so that you have a nice and chunky cashew nut butter. Spoon into an airtight jar and store in the fridge until ready to use.
[The Intolerant Gourmet]
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