Flashew Butter
Prep time
Cook time
Total time
A rich nutty butter made from the goodness of flax seed & cashew nuts. Great as a spread or in bakes, cakes & smoothies. #glutenfree #dairyfree #sugarfree #fullflavour
Recipe type: Spread
Cuisine: Modern Australian
Serves: 500 grams
  • 3 cups cashew nuts
  • 5 tablespoons flax seed (linseed), ground
  • 1 tablespoon vanilla extract
  • 1 tablespoon pure maple syrup (optional)
  1. Preheat oven to 170 degrees Celsius.
  2. Spread cashews in single layer over a large baking tray.
  3. Dry roast for 10 minutes or until lightly browned.
  4. Allow to cool.
  5. Grind the flax seed to powder using a coffee or nut/seed grinder, or mortar & pestle,
  6. Using a food processor, add cashews & blitz until broken down - about 40 seconds.
  7. Add the ground flax & vanilla extract & continue blitzing until oils are released & a thick paste forms, scraping down the sides from time to time.
  8. Be patient, this will take about 10 minutes*.
  9. Taste & if you feel it needs a little sweetness, add the maple syrup & blitz again until well combined - (I personally did not feel it needed it, but it is up to you).
* - the oils in nuts take time to release, so don't give up. It will become lumpy & dry, them form a ball & then all of sudden you will see it form a paste & you are done.

Store in the fridge for up to two weeks.
Recipe by Fresh Home Cook at http://freshhomecook.com/blog/2015/04/16/flashew-butter/