Smoky cashew butter is an easy upgrade from run-of-the-mill cashew butter. Without the use of chemicals or refined sugars, this vegan treat is perfect on gluten-free crackers, apples, or celery. Better yet, try it on your next burger (I know – so not vegan, but oh, so good).
Whenever Mr. Peel gets out the smoker, I frantically search the fridge and cabinets for anything I can throw on. It doesn’t come out often, so I put it to good use when it does. Smoked almonds are an all-time favorite, cod fillets from the freezer make a killer salad, and even fresh jalapenos can be smoked until fully dried and crushed into chipotle powder.
Today, I was out of almonds, so I figured cashews would work. Unfortunately, the only ones I had were already soaking and destined for cashew butter. Mr. Peel said that we should make smoked cashew butter, and a tasty new idea was born!
How to Make Smoky Cashew Butter
First, just like with regular cashew butter, you will start with raw cashews that have been soaked. Drain them and lay them out on a towel. They don’t need to dry completely, but you don’t want to see big water drops. There are three ways I have seen to roast nuts in a smoker. If you have a basket with a fine enough mesh, that’s great – you’re all set. But there are two other options that don’t require buying special equipment. You can either line your basket with foil poked with holes or simply hook a ham netting onto a smoking basket. I use the second option. Smoking times vary based on your preference and type of wood (we used applewood). Just remember that unlike pretty much every other recipe ever written, you can’t add more. You can, however, bring down the smoke by adding additional raw cashews if you go too long.
Once they have cooled enough to handle, place the smoked nuts in a food processor or blender and process on low for 5-8 minutes. You may need to add avocado or olive oil; the natural texture will be thicker than typical cashew butter. You can also create sweet and savory variations. Check out the following additions or get creative and add some of your own.
Sweet Smoky Cashew Butter
- maple syrup
Savory Smoky Cashew Butter
- pink peppercorns
What are some other ways we can use this smoky cashew butter? Share your ideas in the comments!
A smoky spin on your favorite cashew butter – without the use of a chemicals liquid smoke or added sugar.
- 2 cups organic raw cashews
- water to cover
- 1/4 tsp salt
- 2 tbsp avocado oil or use EVOO
Place cashews in bowl and soak for at least one hour, no more than four hours
Drain cashews and spread on a towel to remove excess moisture
Heat smoker to 200F and prepare apple wood (or other wood of choice)
Line smoker rack with aluminum foil, smoke cashews for 30- 60 minutes depending on you desired smoke level
Once smoked, remove the cashews and allow them to cool
Place cashews and salt in blender or food processor, whirl on low for 8-10 minutes until creamy
Slowly drizzle in oil until you reach desired consistency, add additional seasonings as you prefer
- This recipe is for an electric smoker using applewood
- If you over-smoke the cashews, you can add additional soaked cashews during the blending stage to bring down the overall strength
- AIP Compliant: Not elimination phase appropriate