It’s time to fire up your food processor! I’ll take you through the process of making your very own raw cashew butter at home. I learned so much from The Healthy Foodie in her post All Natural Homemade Raw Cashew Nut Butter, and I can’t wait to share it with you! Keep reading
If my How-To: Make Hazelnut Butter at Home inspired you, then hopefully this How-To will elevate you. I’ve taken what I’ve learned from making nut butters, including different flavour combinations, and come up with this gorgeous roasted macadamia nut butter with vanilla and sea salt. (And if the last How-To didn’t inspire you to fire up your food processor – or high-speed blender – then maybe this one will.)
As you know from my previous How-To entries, I’m not exactly re-inventing the wheel over here. What I do hope to do, though, is provide you with the education and vicarious experience to give you the confidence that if I can do it (little ol’ me!), then so can you! Everything you could possibly need to know (and more) on making your own nut butters at home has already been published on the web. So, I’m just throwing my post into the fray and I highly encourage you to check out Tasty Yummies’ How to Make Homemade Nut Butters for even more insight into various other nuts and flavour options, as well as thoughts on soaked nuts vs. unsoaked nuts, raw vs. roasted and all things nut butter-related!