Relative to other nuts, cashews are fairly low in fat, with only 12.4 grams per 1-ounce serving. And with 1.9 milligrams of iron per serving, they have nearly as much as a 6-ounce chicken breast.
- 16 ounces raw cashews, at room temperature
- 1/4 teaspoon sea salt
1. Preheat oven to 350°F.
2. Warm cashews in the oven on a baking sheet for 10 minutes.
3. Carefully transfer hot cashews to the bowl of a food processor. Process for 2 minutes (the cashews will look floury) and scrape down sides of bowl; continue running the processor for 2-3 minute increments, scraping down the sides as needed, until smooth and creamy, about 10-15 minutes. The butter can be stored in the refrigerator in an airtight container for 2-3 weeks.