I needed cashew butter to make a yummy grain free bread recipe from Against All Grain and I simply couldn't wait to either order some off of the internet or drive 2 hours to the nearest Whole Foods to buy some. So why not do the next best thing, make your own.
Here's what you will need:
2 cups of raw unsalted cashews
5 T organic honey (more or less depending on how sweet you want your butter)
1 t salt - I use Celtic Sea Salt
Soak the cashews in enough filtered water to cover them and let them soak for 4 hours( I use water from my fridge because it has a filter on it, use whatever is available to you, tap water will work). The soaking allows the nuts to process easier. After 4 hours drain the water off of the nuts and rinse them. Add the soaked cashews to a Food Processor ( a high powered blender will work also). Process the cashews until they start to turn into a ball. Now add the honey and the salt. Continue to process the cashews. Now start to add a drizzle of additional filtered water. Add this very slowly. You only want enough water for the mixture to loosen out of the firm "ball" that it creates. Too much water will make the mixture very loose. I like mine to be between the consistency of peanut butter and the consistency of room temperature butter. The addition of the filtered water will determine your consistency of your cashew butter.
You will need to stop your food processor several times to scrape down the sides and around the bottom to be sure everything is getting well incorporated. It took me a total of 10 minutes of processing to make my cashew butter the consistency I wanted. Be sure to watch your processor, if it gets hot you will want to give it a break for a few minutes.
Now, enjoy your delicious, homemade, preservative free cashew butter. It is great on gluten free bread, celery sticks, apple slices, the list goes on and on. This butter lasts about 5 days in the fridge, it might last longer but we have always ran out by day 5.