Smoked Cashew Butter
A smoky spin on your favorite cashew butter – without the use of a chemicals liquid smoke or added sugar.
raw, unsalted cashews
water to cover
or use EVOO
Place cashews in a 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 applewood (or other wood of choice). Line smoker rack with aluminum foil, smoke cashews for 30- 60 minutes depending on your desired smoke level.
Once smoked, remove the cashews and allow them to cool. They will continue to deepen in color.
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 a charcoal 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
Smoked cashew butter will last 2 months in the fridge. It may need to be warmed up for easy spreading.
Smoked Cashew Butter https://www.peelwithzeal.com/smoky-cashew-butter/