Cashews

Cashews

Native to the Amazon region, cashews have been transported all over the world, thanks mainly to the Portuguese who brought the nuts to India and East Africa. Cashews are among the most widely cultivated nuts in the world, second only to almonds in world production.

With its delicate flavor, this cashew butter is a perfect base for making nut milk, non-dairy ice-cream, or fresh vegan cheeses. The nuts’ high starch content makes them ideal for thickening water-based recipes, adding richness to smoothies, sauces, and soups, and boosting the nutritional content, too.

Composition and nutritional values

Directions for 2.2 lbs / 1 kg of Stone-Ground Creamy Cashew Butter from Scratch:

1. Pre-grind Cashews by pulse-crushing them in a Mixer-Grinder/Cuisinart, adding approximately 1 cup at a time. Process for about 1 minute or until you get a fine, wet, sand-like flour.
2. Once all nuts have been ground, pour ½ cup of ground Cashews into the drum of your Melanger.
3. At first, the ground Cashews will become a thick paste and will stick to the roller stones and the bottom of the drum. (Don't worry about the build-up).
4. Using a spatula, carefully scrape the paste from the sides of the drum. After about 15 minutes, the oil from the nuts will begin to release and the paste will become increasingly smooth.
5. Over the next 30 minutes, slowly add the rest of the ground Cashews and refine for about 2 hours or until you are happy with the consistency.
6. Once you are pleased with the texture of the Cashew butter, remove the contents of the drum. For optimal results, store the Creamy Cashew butter in sterilized, airtight glass jars in a cool dark place.

Tips FAQS

Why is my cashew paste looking dry?

Cashews are rich in carbohydrates, making them perfect for dairy substitutes. Their oil is stored inside the cashew's cells and the friction between the stones will help to break the cell's structure, releasing the oil. This process can take from 5 to 20 minutes, depending on the room temperature, ingredient temperature, humidity, and roasting profile. Roasted cashews will release their oil sooner than raw ones.

Similarly, raw cashews will take slightly longer to refine than roasted ones. To speed up the refining process, you can gently increase the temperature with the help of a blow dryer or a heat gun never exceeding 140°F/60°C.

Why is there so much build-up on the wheels and center cone?

Ground Cashew will first become a thick paste before transitioning into a smooth butter, and during this stage, it can be quite sticky and build-up. Simply scrape it regularly until it will naturally be incorporated back, this shouldn't take longer than 20/30 minutes.

*Percent Daily values are based on a 2,000 kcal (Cal) diet for healthy adults. Calorie needs might vary according to age, gender, height, weight, and physical activity level.