|Walnut Cashew Butter|
This version of Walnut Cashew Butter pairs just as nicely with savory items as it does with sweet things.
Of course I love it atop ice cream or in a yogurt parfait; but I love it even more so in a small ramekin nestled on top of a cheeseboard or as a sandwich spread with whatever you can dream up.
This truly is a versatile spread.
I've used it combined with herbs to stuff chicken breasts or as a quick pesto component. You truly are only limited by your own imagination.
And beyond its rustic texture, the hint of orange from the zested fruit, as well as the deep flavor achieved by toasting the walnuts, this spread has qualities that you just don't find in mass produced commercial nut butters.
Orange Scented Walnut Cashew Butter
Prep time: 10 minutes
Servings: Makes About 2 cups
- 1 ¼ cup walnut halves 5 oz by weight
- ¾ cup cashews 3.5 oz by weight (soaked & drained)
- 1 tbsp honey
- zest of an orange
- ¼ tsp salt
- 6-10 tbsp water or unflavored oil (see notes)
- Toast the walnuts in a dry skillet over a medium heat for 1-2 minutes stirring continuously until you start to see a very slight color change and can smell the toasty nutty aroma.
- In a food processor fitted with the chopping blade add the soaked drained cashews, 1 tablespoon of honey, the zest of an orange and ¼ tsp of salt.
- Process until almost creamy with a bit of chunkiness left.
- Add the walnuts and pulse, scrapping down the bowl as necessary then add water or unflavored oil (1 tablespoon at a time) until you have your desired consistency. (see notes)
- I like it chunky because of the various ways I like to serve it but you can process this as far as you’d like.
- Store refrigerated in an airtight container.
- In Step 4, to thin the nut butter to the desired consistency, I typically use water if the nut butter will be used with a week but for longer storage (up to a month) I thin with unflavored oil.