This is a two-for-one Bready or Not posts: recipes for Cardamom Cashew-Walnut Butter, for both small and large food processors.
For the past few years, I had an 8-cup Cuisinart food processor. The thing was great, but as I tried more recipes, I found that most were designed for a larger food processor. Darn.
So when Costco advertised a Cuisinart double the size, I circled the ad and shoved it toward my husband, saying, “This is what I want for Christmas.”
After overcoming my initial anxiety about operating the darn thing (blades and pieces galore! confusing!), I delighted in the increased capacity. Now I can make bigger batches of stuff like nut butter!
This recipe is a particular favorite of mine. I created the original small batch recipe for my old unit, and then modified it for the shiny new machine.
You can substitute other nuts in the recipe, but the mixing time may be different. Almonds are harder, and take longer to process.
Also check out my Maple Nut Butter recipe!
Bready or Not Original: Cardamom Cashew-Walnut Butter [Small Batch]
Equipment
- 8-cup food processor
Ingredients
- 1 1/2 cups cashews
- 1 cup walnuts
- 1/2 teaspoon sea salt
- 1 Tablespoon honey
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon vanilla extract
Instructions
- If the nuts are unroasted, roast them first for a boost of flavor. Line a rimmed baking sheet with foil and preheat oven at 350 degrees. Spread cashews and walnuts in an even layer. Bake for about 6 minutes, whereupon they should smell pleasantly toasty. Let cool at least 30 minutes before continuing with next step.
- Fit processor with an S-shaped blade inside. Pour in cashews, walnuts, and sea salt. Process for about 5 to 10 minutes, stopping sporadically to scrape sides. The nut butter is done when the mixture looks smooth and flows over the blades like a thick river.
- Add the honey, ground cardamom, and vanilla. Process another two minutes to incorporate.
- Place nut butter in a clean glass jar (or jars). Store sealed at room temperature for as long as a year. Some separation of nuts and oil is natural--just stir them together again, if needed. If the nut butter dries out, warm what is needed in a microwave-safe bowl to make it spreadable.
OM NOM NOM!
Bready or Not Original: Cardamom Cashew-Walnut Butter [Large Batch]
Equipment
- 16-cup food processor
Ingredients
- 3 cups cashews
- 2 cup walnuts
- 1 teaspoon sea salt
- 2 Tablespoon honey
- 1 teaspoon ground cardamom
- 1 teaspoon vanilla extract
Instructions
- If the nuts are unroasted, roast them first for a boost of flavor. Line a rimmed baking sheet with foil and preheat oven at 350 degrees. Spread cashews and walnuts in an even layer. Bake for about 6 minutes, whereupon they should smell pleasantly toasty. Let cool at least 30 minutes before continuing with next step.
- Fit processor with an S-shaped blade inside. Pour in cashews, walnuts, and sea salt. Process for about 5 to 10 minutes, stopping sporadically to scrape sides. The nut butter is done when the mixture looks smooth and flows over the blades like a thick river.
- Add the honey, ground cardamom, and vanilla. Process another two minutes to incorporate.
- Place nut butter in a clean glass jar (or jars). Store sealed at room temperature for as long as a year. Some separation of nuts and oil is natural--just stir them together again, if needed. If the nut butter dries out, warm what is needed in a microwave-safe bowl to make it spreadable.
- OM NOM NOM!
