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Baru Cashew Nut Butter in a Jar.
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Baru Cashew Nut Butter Recipe

Introducing Baru nuts with homemade Baru Cashew Nut Butter! Ultra creamy, rich and flavorful. Use a food processor to create the creamiest unsweetened or sweetened nut butter!
This recipe makes 1 C (325g) of nut butter.
*Processing time depends on if you're adding a sweetener to the nut butter. Unsweetened = about 9 minutes; Sweetened = about 25 minutes.
Course Condiment, Snack, Spread
Cuisine American, Gluten free, Vegan, Vegetarian
Keyword Baruka Nut Butter, Cashew Nut Butter, Homemade Nut Butter
Prep Time 5 minutes
Cook Time 10 minutes
Processing Time 25 minutes
Servings 16 Tbs (20g)
Calories 139kcal
Author Traci York

Ingredients

  • 1 C (150g) Raw Cashews
  • 1 C (165g) Baru Nuts I like Baruka Nuts
  • 1/2 tsp Fine Sea Salt optional
  • 2 Tbs Maple Syrup or Honey optional
  • 2 Tbs Coconut Oil melted - warm to the touch, optional

Instructions

  • Preheat the oven to 350F (180C). Toast the cashews for 8-10 minutes until golden and toasty. Pop in the freezer for about 10 minutes to cool. There's no need to toast Baruka nuts as they are already toasted.

For Unsweetened, No Oil Added Nut Butter:

  • In a large (I use a 12 C) food processor fitted with an S blade, add the Baru and cashew nuts. Turn the processor on and carefully monitor the progress of the nuts, stopping to scrape the bowl as needed and/or stop to allow the machine and/or nuts to cool while processing. Here is the progression and times it took me to process the nuts:
    Minutes 1-9 with no Maple or Honey or Oil Added:
    1.5 Minutes - nuts are crumbly and will stick to the inside of the bowl.
    4.5 Minutes - nuts are changing, becoming chunky, yet still crumbly.
    6 Minutes - ball of nut "butter" forms yet it's crumbly.
    7 Minutes - nuts are still grainy and crumbly.
    8-9 Minutes - Creamy smooth nut butter forms. Add salt if desired, process a few seconds, and It's ready to use. If you like a little sweetness and a whipped texture, press on!

For Naturally Sweetened Whipped Nut Butter:

  • Adding honey or maple syrup seizes the fats in the nuts, making the once creamy butter crumbly and chunky again. But processing them for an extended period of time creates a whipped, smooth and creamy butter. Lots of patience, and scraping the bowl down is needed here. You'll notice steam coming from the processor out of the shoot. This is from the nuts heating up (friction) while processing. This is fine, but keep an eye on your food processor so it doesn't over heat. If needed, stop and give it a rest if concerned.
    Minutes 9-26: add the maple or honey, oil and salt (if not already added) and begin processing again. Continue processing up to 26 minutes, stopping to scrape down the bowl as needed until smooth, whipped and creamy.

How to Store Homemade Nut Butter:

  • Transfer the nut butter to a lidded storage container. It can be left out at room temperature if using it up soonish (I'm thinking within a week), but I store mine in the refrigerator to get a little more time out of it.
    To Refrigerate: I've refrigerated homemade nut butter for up to one month with good results. I'm thinking it could last longer, but haven't tested it. If any off odors, mold emerges, or the nut butter tastes bitter (rancid), toss it out. To soften nut butter, you can allow it to set at room temperature, or microwave it for about 30 seconds at a time, stirring in between, until desired softness.
    To Freeze: Store nut butter for up to four months in the freezer. Thaw in the fridge overnight.

Notes

Nutrition below includes maple syrup, oil and salt. 

Nutrition

Serving: 1Tbs | Calories: 139kcal | Carbohydrates: 9g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Sodium: 75mg | Potassium: 173mg | Fiber: 2g | Sugar: 2g | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg