Best Cashew Butter Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CASHEW BUTTER COOKIES



Cashew Butter Cookies image

Yummy alternative to peanut butter cookies for those with peanut allergies!

Provided by Katherine

Categories     Desserts     Cookies

Time 27m

Yield 24

Number Of Ingredients 10

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
½ cup white sugar
1 teaspoon vanilla extract
½ cup cashew butter
½ cup firmly packed brown sugar
1 egg
2 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix flour, baking soda, and salt together in a small bowl.
  • Beat butter, white sugar, and vanilla extract together with an electric mixer in a large bowl until smooth. Add cashew butter, brown sugar, egg, and milk to the butter mixture; beat until smooth. Gradually add flour mixture and mix until just incorporated into a dough.
  • Roll dough into 1 1/2-inch balls and arrange onto a baking sheet. Lightly press a fork into the top of the balls to make a crosshatch pattern.
  • Bake in preheated oven until golden brown, 12 to 14 minutes.

Nutrition Facts : Calories 135.8 calories, Carbohydrate 17.2 g, Cholesterol 18 mg, Fat 6.8 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 3 g, Sodium 107.1 mg, Sugar 8.7 g

CASHEW BUTTER



Cashew Butter image

Once you taste how great homemade cashew butter is, you'll never go to back to store-bought. The coconut oil makes the butter just a little creamier, but you can omit it if you don't normally keep it on hand. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 15m

Yield about 1 cup.

Number Of Ingredients 3

2 cups raw cashews
1/2 teaspoon salt
3 teaspoons coconut oil

Steps:

  • Process cashews and salt in a food processor until desired consistency, about 5-7 minutes, scraping down sides as needed. Add coconut oil and process another 30 seconds. Store in an airtight container in refrigerator.

Nutrition Facts : Calories 83 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

CASHEW BUTTER



Cashew Butter image

Just like peanut butter. Store cashew butter in a sealable container and keep refrigerated to keep oil from separating.

Provided by Tony Carriere

Categories     Side Dish     Sauces and Condiments Recipes

Time 15m

Yield 34

Number Of Ingredients 3

3 cups unsalted cashews (such as Stock & Barrel®), divided
⅓ cup vegetable oil, or more as needed
1 teaspoon sea salt

Steps:

  • Put 1 cup cashews in a food processor bowl and begin to process while drizzling vegetable oil into the mixture to keep it moving. Add cashews to food processor, alternating with oil, and process. Once all cashews are added, add sea salt and continue to process until your preferred texture is attained, 10 to 15 minutes.

Nutrition Facts : Calories 88.3 calories, Carbohydrate 4 g, Fat 7.7 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 1.4 g, Sodium 129.1 mg, Sugar 0.6 g

CASHEW BUTTER COOKIES



Cashew Butter Cookies image

Rich cookies become richer with cashew butter. Cookies can be baked so they are either soft or crisp.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 22

Number Of Ingredients 9

8 ounces roasted unsalted cashews (1 3/4 cup), plus 1 1/2 ounces (1/3 cup) more for garnish
1 tablespoon canola oil
1 1/4 cups all-purpose flour, plus more for shaping
1/2 teaspoon table salt
1/4 pound (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract

Steps:

  • In the bowl of a food processor, combine 1 3/4 cups cashews with canola oil, and process until smooth, 5 to 7 minutes. (You should have about 3/4 cup puree.) Set aside until completely cool.
  • Coarsely chop cashew nuts, and reserve for garnish.
  • In a medium mixing bowl, sift the flour and salt together; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, cashew puree, and both sugars, and beat on medium speed until light and fluffy, about 2 minutes. Add the egg and vanilla, and mix until well combined, about 30 seconds. Add the flour mixture, and mix on low speed, just until combined, about 20 seconds. Wrap dough in plastic, and refrigerate at least 1 hour.
  • Preheat oven to 350 degrees. Have ready two baking sheets lined with parchment paper, and set aside. Scoop 2 tablespoons of dough (1 1/2 ounces), and shape into a ball. Transfer to prepared baking sheet. Repeat with the remaining dough, placing dough balls 3 inches apart. Dip the tines of a fork in flour, and press into the dough balls to make vertical and horizontal indentations. Sprinkle reserved cashew nuts on top.
  • Bake 10 minutes. Rotate baking sheet, and bake 6 to 8 minutes more, depending on whether a soft or crisp cookie is desired. Transfer cookies with the parchment to a wire rack to cool. Store in an airtight container at room temperature up to 1 week.

CASHEW BUTTER COOKIES



Cashew Butter Cookies image

Provided by Megan Mitchell

Categories     dessert

Time 35m

Yield 20 cookies

Number Of Ingredients 10

1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
1 cup smooth cashew butter
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.
  • In a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Beat on medium until light, fluffy and creamy. Add in the egg and vanilla. Mix to combine. Next, add in the cashew butter and mix until fully combined.
  • In a small bowl, whisk together the flour, baking powder, baking soda and salt. Slowly add to the butter mixture and mix on low speed until you no longer see any flour bits.
  • Using a medium cookie or ice cream scoop, scoop the dough, flattening the bottom, and place on the prepared baking sheet. Make lines or a crosshatch pattern on the top of each cookie with a fork.
  • Bake until the cookies are golden around the edges, puffed up and set, 11 to 12 minutes. Let cool for 2 minutes on the baking sheet then remove to a wire rack to cool fully. Repeat with the remaining cookie dough.

BROWN-BUTTER COCONUT CASHEW BLONDIES



Brown-Butter Coconut Cashew Blondies image

The dark, nutty butter gives these squares a deeper, richer flavor. Martha made this recipe on Martha Bakes episode 609.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 1 dozen

Number Of Ingredients 10

1 1/4 cups (2 1/2 sticks) unsalted butter, plus more for pan
2 1/4 cups all-purpose flour, plus more for pan
2 cups packed light-brown sugar
1/2 cup granulated sugar
3 large eggs
2 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 cup whole cashews, toasted
2 cups sweetened flaked coconut, toasted

Steps:

  • Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan, and line with parchment paper. Butter and flour parchment paper.
  • Cook butter in a saucepan over medium heat until it turns golden-brown; remove from heat, transfer to a large bowl and let cool. Add sugars and stir until combined. Add eggs and vanilla; beat to combine. Add flour, baking powder, salt, cashews, and coconut. Mix until thoroughly combined, and transfer to prepared pan.
  • Bake until a cake tester inserted in the center just comes out clean, 35 to 40 minutes (do not over bake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into 3-inch squares.

DREAMY CASHEW BUTTER SMOOTHIE WITH BANANA, BERRY, DATES, AND FLAX



Dreamy Cashew Butter Smoothie with Banana, Berry, Dates, and Flax image

My wife had this smoothie at a brunch spot in San Francisco and has been dreaming about it ever since. I dare say my own attempt turned out to be as good if not better. She calls it the Wake Up Without Coffee Smoothie! Yummy and healthy - try it out.

Provided by Vikas Khandelwal

Categories     Breakfast and Brunch     Drinks

Time 5m

Yield 1

Number Of Ingredients 6

1 ripe banana
½ cup cold unsweetened almond milk
⅓ cup frozen blueberries
2 dates, pitted and chopped, or more taste
1 ½ tablespoons flax seeds
1 tablespoon cashew butter, or more to taste

Steps:

  • Blend banana, almond milk, blueberries, dates, flax seeds, and cashew butter together in a blender on high speed until smooth.

Nutrition Facts : Calories 400.2 calories, Carbohydrate 59.6 g, Fat 17.6 g, Fiber 11.6 g, Protein 8.5 g, SaturatedFat 2.4 g, Sodium 89.8 mg, Sugar 33.3 g

CASHEW COOKIES WITH BURNED BUTTER FROSTING



Cashew Cookies With Burned Butter Frosting image

Make and share this Cashew Cookies With Burned Butter Frosting recipe from Food.com.

Provided by Mudpupsall

Categories     Drop Cookies

Time 1h

Yield 36 serving(s)

Number Of Ingredients 14

1/2 cup butter
1 cup brown sugar
1 egg
1/3 cup sour cream
1 teaspoon vanilla
2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups chopped cashews
1/2 cup butter
3 tablespoons heavy cream
2 cups powdered sugar
1 teaspoon vanilla

Steps:

  • Preheat oven to 350* and grease the cookie sheets.
  • In a large bowl, cream together the butter and brown sugar until light and fluffy.
  • Add the egg, beating well.
  • Stir in the sour cream and vanilla.
  • Combine the flour, baking powder, baking soda and salt.
  • Gradually stir dry ingredients into the creamed mixture.
  • Fold in the cashew pieces.
  • Drop by rounded spoonfuls onto prepared cookie sheets.
  • Bake for 12-15 minutes.
  • Cool on the cookie sheet for 5 minutes before transferring to wire rack to cool completely.
  • For Frosting:.
  • Melt the butter in a saucepan over medium heat.
  • Cook until it turns a light brown color, being careful not to burn it.
  • Remove from heat and stir in the heavy cream.
  • Gradually beat in the powdered sugar and vanilla until smooth.
  • Spread onto cooled cookies.

GREEN BEANS AND RED BELL PEPPER WITH CASHEW BUTTER



Green Beans and Red Bell Pepper With Cashew Butter image

This recipe I obtained from my favorite grocery store in Minneapolis, Byerlys. Their home economist gave this recipe to me as a serving suggestion for a dinner party menu. This is a nice, colorful and elegant dish to serve with any main coarse.

Provided by Expat in Holland

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2 lbs fresh green beans
1/2 teaspoon salt
4 tablespoons butter
1/4 cup sweet red pepper strips
1 teaspoon lemon juice
1/2 cup salted cashews
1/8 teaspoon pepper
salt

Steps:

  • Trim ends off beans. Bring large pot of water with salt to a boil. Add beans and bring back to a boil. Cook beans , uncovered for about 8-10minutes or until crisp-tender.
  • Drain beans and plunge into cold water. Drain and refrigerate. Allow beans to come to room temp before remaining procedure.
  • In skillet melt butter and sauté red bell pepper for about 2 minutes.
  • Stir in beans, lemon juice, cashews, salt and pepper. Cook over medium heat stirring for about 8 minutes.
  • Transfer mixture to serving bowl.

Nutrition Facts : Calories 254.9, Fat 19.7, SaturatedFat 8.9, Cholesterol 30.5, Sodium 492.4, Carbohydrate 18.2, Fiber 6.4, Sugar 3.5, Protein 5.9

CASHEW BUTTER COOKIES



Cashew Butter Cookies image

These cashew butter cookies are on a more sophisticated level than peanut butter. They are vegan and gluten-free, so you'll be able to share with all your friends. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 19m

Yield 20 cookies

Number Of Ingredients 4

1 cup creamy cashew butter
1/4 cup maple syrup
1/4 cup ground flaxseed
1/4 teaspoon salt

Steps:

  • In a large bowl, mix all ingredients. Roll level tablespoons into balls. Place on an ungreased baking sheet; flatten with a fork., Bake at 350° for 18 minutes. Remove to a wire rack to cool.

Nutrition Facts : Calories 90 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.

PERFECT CASHEW AND PEANUT BUTTER GLUTEN-FREE COOKIES



Perfect Cashew and Peanut Butter Gluten-free Cookies image

A healthy, gluten-free, slightly crunchy, PB style cookie. not distinguishable from gluten-containing cookies at all!

Provided by ADAMSGRL

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 20m

Yield 24

Number Of Ingredients 10

½ cup brown sugar
½ cup white sugar
1 egg
¼ cup salted natural peanut butter
¼ cup cashew butter
½ cup gluten free, casein free margarine
½ teaspoon baking soda
½ cup corn flour
½ cup tapioca flour
¼ cup potato flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix together the margarine, brown sugar, white sugar and egg until smooth. Stir in the peanut butter and cashew butter. Combine the baking soda, corn flour, tapioca flour, and potato flour; stir into the batter to form a dough. Roll the dough into teaspoon sized balls and place them 2 inches apart onto an ungreased cookie sheet.
  • Bake for 8 to 10 minutes in the preheated oven. Let cool on baking sheets for a few minutes before removing to wire racks to cool completely.

Nutrition Facts : Calories 121.6 calories, Carbohydrate 14.5 g, Cholesterol 7.8 mg, Fat 6.7 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 1.2 g, Sodium 98.2 mg, Sugar 7.6 g

QUICK CASHEW COOKIES WITH BROWN BUTTER ICING



Quick Cashew Cookies with Brown Butter Icing image

Looking for a dessert made using refrigerated sugar cookie dough? Then check out these cashew-filled cookies topped with brown butter icing. Ready in 40 minutes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 30

Number Of Ingredients 7

1 roll (16.5 oz) refrigerated sugar cookie dough
3/4 cup coarsely chopped cashews
1/2 cup white chocolate chunks or white vanilla baking chips
1/3 cup butter (do not use margarine)
1 1/2 cups powdered sugar
1/4 teaspoon vanilla
2 tablespoons milk

Steps:

  • Heat oven to 350°F. In large bowl, break up cookie dough. Stir in cashews and white chocolate chunks. Drop dough by heaping teaspoonfuls onto ungreased cookie sheets.
  • Bake 9 to 12 minutes or until golden brown. Immediately remove from cookie sheets; place on wire racks.
  • While cookies are baking, in 1-quart saucepan, cook butter over medium heat, stirring constantly, until light golden brown. Remove from heat. Stir in remaining icing ingredients until smooth.
  • On top of warm cookies, immediately spoon about 1 teaspoon icing (if icing becomes too thick, reheat over low heat).

Nutrition Facts : Calories 160, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 14 g, TransFat 1 g

FABULOUS CASHEW SCOTCHIES WITH BROWN BUTTER ICING



Fabulous Cashew Scotchies with Brown Butter Icing image

Enjoy these fabulous cashew bars topped with brown butter icing - perfect crowd pleasing dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 24

Number Of Ingredients 12

1 1/4 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter or margarine
1 1/4 cups packed brown sugar
1 cup chopped cashews
1 teaspoon vanilla
2 eggs
2/3 cup butter (do not use margarine)
3 cups powdered sugar
1/2 teaspoon vanilla
2 to 3 tablespoons milk

Steps:

  • Heat oven to 350°F. Grease 13x9-inch pan. In medium bowl, combine flour, baking powder and salt; mix well.
  • Melt 1/2 cup butter in large saucepan over low heat. Remove from heat. Add flour mixture, brown sugar, cashews, 1 teaspoon vanilla and eggs; mix well. Spread batter in greased pan.
  • Bake at 350°F. for 25 to 30 minutes or until golden brown and bars begin to pull away from sides of pan. Cool 30 minutes or until completely cooled.
  • Melt 2/3 cup butter in medium saucepan over medium heat. Cook 13 to 15 minutes or until butter is light golden brown, stirring constantly. Remove from heat. Stir in powdered sugar, 1/2 teaspoon vanilla and enough milk for desired spreading consistency. Immediately spread icing over cooled bars. Cut into bars.

Nutrition Facts : Calories 250, Carbohydrate 33 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 140 mg, Sugar 26 g, TransFat 0 g

GREEN BEAN BUNDLES WITH LEMON CASHEW BUTTER



Green Bean Bundles With Lemon Cashew Butter image

This is another of my mother in law's Christmas specialties that she's passed along to me. Very easy, very pretty, and can be made ahead of time. Make sure your beans and red pepper are very fresh and blemish free for the best presentation.

Provided by Gatorbek

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

2 lbs fresh green beans, ends trimmed
1 quart water
2 small red bell peppers
1/2 cup cashews, coarsley chopped
1/2 cup butter, melted
1/2 teaspoon lemon rind, grated
2 teaspoons lemon juice
2 tablespoons green onions, sliced
2 tablespoons parsley, chopped

Steps:

  • Bring water to a boil and add beans.
  • Cook uncovered 4-5 minutes until crisp tender.
  • Drain, plunge in cold water, and drain again.
  • Divide into 8 bundles.
  • Slice red peppers into 1/4 inch slices.
  • Wrap each bundle of beans with a red pepper slice. Secure with a toothpick if necessary, but be sure to remove them or warn your guests so they don't bite into one! (Don't ask -- ).
  • Arrange on a baking sheet. This can be refrigerated overnight, if you're making them ahead.
  • Cook cashews in butter, stirring until toasted and butter is lightly brown.
  • Remove from heat.
  • Add rind, juice, onions, and parsley. This may also be refrigerated overnight, covered.
  • Remove beans and butter mixture 30 minutes before serving. Warm butter if necessary.
  • Spoon butter mixture over beans.
  • Cover and bake at 350 for 10 minutes.
  • Spoon drippings over beans and serve.

CASHEW BUTTER COOKIES



Cashew Butter Cookies image

We love this soft, flavorful cookie! Can't find cashew butter? No problem, you can make your own! Use a 14 oz can of cashews and 3 tablespoons of olive oil. Blend in a food processor until you get the consistancy of butter. Yum!!

Provided by Shelley Young

Categories     Cookies

Time 15m

Number Of Ingredients 9

1/2 c real butter, softened
1/2 c cashew butter, homemade or commercially made (if commercially made you may omit salt)
1/2 c granulated sugar
1/2 c light brown sugar
1 tsp real vanilla extract
1 large egg
1/8 tsp salt
1/2 tsp baking soda
1 1/2 c all purpose, unbleached flour

Steps:

  • 1. Cream butters and sugars together thoroughly.
  • 2. Add vanilla and egg mixing completely into creamed mixture. Then add salt (if using) and baking soda. I find that these items mix more completely if added to wet ingredients.
  • 3. Add flour 1/2 cup at a time mixing thoroughly with each addition. Scoop onto cookie sheets spacing apart because they will spread.
  • 4. Bake at 375 degrees for 9-10 minutes for a soft cookie. If you prefer a more crisp, slightly darker cookie you may bake up to 12 minutes.

PALEO CASHEW BUTTER COOKIES



Paleo Cashew Butter Cookies image

Cookies. Paleo. Pretty much.

Provided by Chris Denzer

Categories     Desserts     Cookies     Fruit Cookie Recipes     Date

Time 30m

Yield 8

Number Of Ingredients 7

½ cup cashew butter
¼ cup dried cranberries
¼ cup chopped almonds
1 tablespoon coconut oil
1 egg
2 tablespoons pitted, chopped dates
1 tablespoon honey

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix together cashew butter, dried cranberries, almonds, coconut oil, egg, dates, and honey in a bowl until thoroughly incorporated. Place spoonfuls of mixture onto a nonstick baking sheet.
  • Bake in preheated oven until cookies smell toasted, about 12 minutes. Allow to cool and harden.

Nutrition Facts : Calories 159.9 calories, Carbohydrate 12 g, Cholesterol 23.3 mg, Fat 11.7 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 3.4 g, Sodium 11.3 mg, Sugar 6.2 g

BANANA-CASHEW BARS WITH BROWNED BUTTER FROSTING



Banana-Cashew Bars with Browned Butter Frosting image

Browned butter cream cheese frosting is a perennial favorite, and layered on top of a banana-cashew bar, it's perfectly irresistible.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 24

Number Of Ingredients 14

1 cup granulated sugar
1 cup mashed very ripe bananas (2 medium)
1/3 cup butter or margarine, softened
2 eggs
1 cup Gold Medal™ flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped cashews
1/2 cup butter (do not use margarine)
3 1/4 cups powdered sugar
1 teaspoon vanilla
1 to 3 tablespoons milk
24 cashew halves, if desired

Steps:

  • Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray. In large bowl, mix granulated sugar, bananas, 1/3 cup butter and the eggs until blended. Stir in flour, baking powder, baking soda and salt until combined. Stir in cashews; spread batter in pan. Bake 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool completely, about 40 minutes.
  • In 2-quart saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until golden brown; remove from heat. Using spoon, gradually beat in powdered sugar. Stir in vanilla and the milk, 1 tablespoon at a time, until frosting is smooth and desired spreading consistency. Immediately spread over cooled bars. Score into 6 rows by 4 rows, making shallow cuts in frosting. Top center of each bar with cashew half, pressing in lightly. Cut bars on scored lines.

Nutrition Facts : Fat 1 1/2, ServingSize 1 Bar, TransFat 0 g

ROASTED CASHEW BUTTER



Roasted Cashew Butter image

Cashews have a relatively sweet flavor and a fairly soft texture, and are used to make all sorts of dairy-free alternatives, such as milk, cheese and ice cream. They also make a delightfully creamy nut butter. Roasting the raw nuts before blending coaxes out the nuttiest flavor. Flax seeds, sesame seeds and poppy seeds are all great add-ins for crunch, but you could also stir in some tahini, which intensifies the flavor and adds even more creaminess.

Provided by Kay Chun

Categories     dips and spreads

Time 30m

Yield Makes 1 3/4 cups

Number Of Ingredients 2

1 pound raw cashews (about 3 cups)
Kosher salt (optional)

Steps:

  • Heat oven to 350 degrees. Spread nuts in an even layer on a rimmed baking sheet. Bake until golden and nicely toasted, about 20 minutes, stirring halfway through. Transfer to a rack and cool completely, 30 minutes.
  • Place nuts in a food processor and purée until smooth, about 8 minutes, scraping the sides and bottom of the bowl as needed (mixture may clump up, but will eventually become creamy). Season to taste with salt, if desired. Cashew butter will keep in an airtight container in the refrigerator for at least 3 weeks.

Nutrition Facts : @context http, Calories 232, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 18 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 3 grams, Sodium 5 milligrams, Sugar 2 grams

GRILLED TROUT WITH CASHEW AND GARLIC BUTTER



Grilled Trout With Cashew and Garlic Butter image

From Fresh Food Fast. The whole meal is done in under 20 minutes! Excellent served with boiled new potatoes.

Provided by AmandaInOz

Categories     Trout

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8

4 (7 ounce) whole trout
vegetable oil, for brushing
salt and pepper
2 ounces butter
2 ounces cashew nuts, shelled
2 garlic cloves, finely chopped
chopped parsley, a good handful
1 lemon, juice of

Steps:

  • Preheat hot grill or barbecue. Slash skins of fish deeply three times on each side to let the heat permeate the flesh. Remove the heads if you like.
  • Brush the fish lightly with oil, and season with salt and pepper both inside and out.
  • Cook under grill or on barbecue for 4 minutes on each side, or until the skin is browned and the flesh feels firm.
  • Melt the butter in a wide shallow pan, and fry the nuts quickly until toasted. Add the garlic and parsley, and fry the mixture briefly until the parsley darkens slightly.
  • Add the lemon juice with more salt and pepper to taste and heat through.
  • Put each trout on a warm serving plate, and spoon over cashew and garlic butter.

Nutrition Facts : Calories 482.5, Fat 31.2, SaturatedFat 10.9, Cholesterol 145.6, Sodium 276.6, Carbohydrate 6.2, Fiber 0.5, Sugar 1, Protein 43.7

PEANUT CASHEW BUTTER



Peanut Cashew Butter image

Provided by Food Network

Time 10m

Yield 1¾ c (420 g)

Number Of Ingredients 2

1½ cups (216 g) roasted, salted peanuts
1½ cups (205 g) roasted, salted cashews

Steps:

  • 1. Pour nuts into the Vitamix container and secure lid.
  • 2. Select Variable 1.
  • 3. Turn machine on and slowly increase speed to Variable 10, then to High.
  • 4. In 1 minute, you will hear a high pitched chugging sound. Once the butter begins to flow freely through the blades, the motor sound will change from a high pitch to a low laboring sound. Stop machine.
  • 5. Store in an airtight container. It can also be frozen for longer storage.
  • If using dry roasted nuts, you may need to add oil. Begin with 3 Tablespoons (30 ml) and add more if necessary.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #15-minutes-or-less     #time-to-make     #course     #preparation     #5-ingredients-or-less     #condiments-etc     #easy     #dietary

Related Topics