| Level: | Easy |
| Total: | 25 min |
| Prep: | 20 min |
| Cook: | 5 min |
| Yield: | approximately 1 cup |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 20 min |
| Cook: | 5 min |
| Yield: | approximately 1 cup |
Ingredients
- 1/2 cup cashew butter, recipe follows
- 3/4 cup coconut milk
- 1/4 teaspoon cayenne pepper
- Salt, optional
- 2 tablespoons honey
- 1/3 cup walnut oil
- 10 ounces (approximately 2 cups) roasted cashews
- 1/2 teaspoon salt
Instructions
- Whisk the butter, milk, and pepper together in a medium saucepan over medium heat. Taste and add salt, if desired. Heat until sauce is warmed through. Serve over grilled chicken, pork, or rice.
- Place the honey in a microwave-safe container and heat in the microwave for 15 seconds. Remove from the microwave and add the oil to the container. Place the nuts and salt in the bowl of a food processor and pulse for 5 seconds. Then, while the processor is running, very slowly drizzle in the honey and oil. Process until an emulsion is formed and the mixture is smooth; this will take approximately 45 seconds to 1 minute. If the mixture is too thick and doesn’t spread easily, add a little more oil.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1366 |
| Total Fat | 120 g |
| Saturated Fat | 32 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 4 g |
| Sugar | 24 g |
| Protein | 24 g |
| Cholesterol | 0 mg |
| Sodium | 919 mg |
| Serving Size | 1 of 2 servings |
| Calories | 1366 |
| Total Fat | 120 g |
| Saturated Fat | 32 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 4 g |
| Sugar | 24 g |
| Protein | 24 g |
| Cholesterol | 0 mg |
| Sodium | 919 mg |
Reviews
I had gluten-free, dairy-free dinner guests. Served this with bell peppers, onions, carrots, and chicken over rice noodles with cilantro garnish. Good product vs effort ratio 😉
So the Cashew butter is great, I’m not sold on the sauce but my first attempt was shy of true measurements of butter (had used it elsewhere) & my coconut milk was not a great brand. I ended up adding some almond milk to thin it out and it was good – not amazing-served on chicken breasts.
I had premade raw chases butter, used 1/2 cup of that…made two batches as some like spicy and some don’t (1/4 tsp of cayenne really has a kick so the second batch has two shakes lol. I used canned full fat coconut milk as well! Holy cow I could eat this with a spoon!!
Beautiful recipe for cashew butter. I have yet to try the sauce but this is a great tasting alternative to store bought peanut butter. I made this after inadvertently burning a tray of raw cashews that I was roasting in the oven and couldn’t bring myself to throw them away. So pulsed them a few times in my magic bullet with vegetable oil in place of the walnut oil and in a few minutes cashew nut butter was born. Amazing.
I have only made the cashew nut butter recipe as that was what I was looking for when I did my search. I made mind without the salt .. I processed the mixture for 45 seconds as I wanted a thick and crunchy spread for my toast, bread and rice crackers. The honey adds a nice sweetness to the butter. I have made it without the honey as well. The butter has a good nutty flavor with the mixture of the cashew and walnut oil. I added another teaspoon of oil and processed for the whole minute to make it smooth and creamy for a friend who wanted a creamy cashew butter with no salt added. I am looking forward to making a walnut butter with this recipe. I will definitely be making my own nut butter from now on as it tastes so much better than bought ones and is easy to make in the food processor.
Amazing flavor, but the sauce was a little thick. Some cilantro and lime juice really brighten it up, too.
Taste=Great. Texture=Problem. First time, grainy. Second time, added more oil, ground the nuts more, thought I had it perfect. But wait til next day, back to grain, like sand. It’s impossible to spread, but it is so tasty.
This recipe is excellent and so easy to make. We had to alternate canola oil for the walnut oil in the butter but it was still packed with flavor and excellent.
I usually don’t leave any comments but I just had to do this one. I made the butter part only too but it was so simple yet so packed with sophisticated flavor. My picky, peanut butter loveing hubby loved it too. Mine didn’t come out as smooth as Alton’s on the show but I couldn’t leave my food processor on as long as he did coz my dinky little motor was starting to smell. Might as well coz we like ours with a bit of crunch.
I made the cashew butter recipe only and it is delish. I don’t think I’ll go back to commercial pb again. I also love the simplicity of this. I didn’t have walnut oil, but used peanut oil in its place, and also used raw cashews (in my excitement to try this I managed to overlook that it called for roasted cashews). Mine actually came out a little on the chunky side, but since cashews are kind of a soft nut, I didn’t mind. I will definitely be trying the sauce soon.