Cashew nut butter

You can also use almonds, peanuts or hazelnuts. Stir in a few chopped nuts at the end if you prefer a chunky butter.
  • Prep time:
    5 minutes
  • Serves:
    200g jar


  1. Put the nuts into a food processor and pulse until quite fine.
  2. Add 1-2 tablespoons oil and process, adding more oil if needed, until you have a creamy paste.
  3. Add the honey and salt and stir. 


Stone in the fridge in an airtight container and use within one week.


  • 200g cashew nuts, unroasted and unsalted
  • 3 tablespoons extra virgin groundnut or rapeseed oil
  • 1 teaspoon clear honey
  • 1 teaspoon sea salt

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