Nut butters are all the rage in the healthy eating/lifestyle blogging community.  I’ve wanted to try making nut butters for a while but worried that my food processor would die in the process.  I inherited it from my old manager and I’m not sure how old it is.  I finally tried one and discovered why nut butters are all the rage.  I made cashew butter and was blown away.  I found a simple recipe for Homemade Cashew Butter from Emeril Lagasse on the Food Network.  This recipe only has three ingredients as I skipped the one optional ingredient.  So good.  I did a half batch as that is how many cashews came in the bag I bought.  I can’t wait to try a more complicated one.

Homemade Cashew Butter

Emeril Lagasse, 2003

2 cups unsalted roasted cashews
2 to 3 tablespoons vegetable oil
1/4 teaspoon salt
1 teaspoon sugar, optional

In a food processor or blender, combine the nuts, 2 tablespoons of the oil, the salt, and the sugar, if desired. Process on high speed for 30 seconds. Scrape down the sides with a rubber spatula and process to desired smoothness, adding more oil, 1 teaspoon at a time, if a smoother butter is desired. Adjust the seasoning, to taste.

Transfer to a bowl to use as a dip, spread, or in other recipes, or place in an airtight container and refrigerate until ready to use.

This was how I ate it.  Half of a cored apple topped/filled with with cashew butter and topped with granola.  Amazing!  I found this idea on Oh She Glows.  Her apple cupcakes look more glamorous but I think this amount of nut butter is more my speed.