Raw Cashew Butter

September 18, 2013

The nut is native to South America and is the seed of a tropical evergreen plant related to the mango and pistachio plants. It’s rich in essential fatty acids which are good for healthy skin, fighting inflammation, and maintaining healthy cholesterol levels.  Cashews are also a great source of antioxidants and trace minerals like copper, magnesium, and phosphorus.  Most commonly eaten on their own, cashews are also good topped on oatmeal and salads. Cashew spread is a nice alternative to peanut butter to switch things up.

We were so excited to make cashew butter for our CSA members this week. My intern, Kristen Monahan, and I had a great time exploring how to make your own cashew butter. We found that having 2 cup batches worked well. We added a couple tablespoons of walnut oil or olive oil made a nice batch. It is important not to mix for too long in the Vitamix, because it will turn a different texture. However, depending on your taste preference it may be your favorite.


I have been using the cashew butter as my protein at breakfast on toast with sliced Courtland Apples, another CSA item. I also used a tablespoon of fig spread to increase my fiber. You may also like to make a fig spread, cashew butter and goat cheese sandwich. We love to use Beltane Farms Fresh Chèvre. They are located in Lebanon, CT and we had the pleasure of visiting during our “Organic Farms are Everywhere!” project.

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