Cashew nut butter


Being allergic to peanuts, I turn to cashews for my dose of good fats. I don’t know about peanut butter but I find ready-made cashew and almond butters a bit cloying, so I like to make my own. It needs very few ingredients:

200g cashew nuts (or any kind of nut, unsalted)

3-4 tbsp sunflower oil

1-2 tsp runny honey

Pulse the nuts in a food processor until quite fine then add in the oil until it forms a creamy paste. Trickle in the honey and combine then add a few more nuts and pulse if you like your nut butter crunchy. Pop into an airtight jar and it will keep in the fridge for 2 weeks. Seeds such as sunflower and pumpkin can be added with the honey to create more crunch.


cashew butterGreat spread on oatcakes, toast or apple slices for a snack, or added to smoothies such as the banana breakfast smoothie.

  • Cashew nuts are rich in the monounsaturated fat oleic acid (the type found in olive oil), which gives protection from heart and arterial diseases
  • They are considerably lower in total fat that all other nuts so a good choice if you are slimming down
  • Cashews also contain magnesium for strong bones and heart health, zinc for a healthy immune system and iron for energy and healthy blood
  • Combined with dried apricots they make a mineral-rich snack and are also great toasted and added to a stir-fry
I do sometimes buy it too!

I do sometimes buy it too!


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