Cashew Butter

Cashew Butter

  • 2 cups raw cashew bits and pieces
  • ¼ tsp sea salt
  • oil such as walnut or sesame

Place cashews and salt in a food processor.  Pulse until you have a coarse flour-like consistency.  Drizzle in oil and continue mixing until you have a peanut butter-like consistency.  Go slow with the oil at the end, as it can easily get too runny.  Place cashew butter in a jar and store in the refrigerator.

Serve with celery sticks, tart, crisp apple slices or rice crackers.