The world probably doesn’t need another nut butter recipe, but this is no ordinary nut butter. This is the best damn nut butter I’ve ever tasted.
Before you write off that last statement as hyperbole, let me just say I’ve eaten my way through many a jar of nut butter. Our pantry is currently stocked with 3 different varieties, I can’t recall a day when I didn’t eat nut butter of some kind, and I’m not above driving 45 minutes for my favorite crunchy peanut butter. I know what I like when it comes to nut butter; smooth, roasty, and a little bit salty.
Anyone else feel me? Do you ever sit down with a spoon and a jar of peanut butter and go to town? Is your preferred snack a slice of toast slathered with cashew butter? Does the thought of almond butter spooned over hot pancakes make you want to jump out of bed and get in the kitchen? Then roasted pecan cashew butter is for you.
I’ve hesitated posting this recipe for 2 reasons. The first one being that it’s only 2 ingredients and barely feels worthy of it’s own post. The second reason is that I came about this nut butter by pure accident while trying to make space in the pantry. Getting a recipe right on the first try is rare, especially when it came about by mishap.
But I promise this will be the best nut butter you’ve tasted. It’s made with roasted, salted pecans and raw cashews. The combination of salty roasted pecans with velvety smooth cashew butter is every nut butter lover’s dream.
A high speed blender will be necessary to achieve the texture. I used my Vitamix, but any other high speed blender would work perfect. I can’t say how much of a difference having a good quality blender makes. If you invest in one kitchen appliance, make it your blender.
A quick side note – today is the 3rd anniversary of Daily Ciabatta. Thank you, friends, for all your kind words and encouragement. You are the reason I’m here and I’m so grateful for you.
Now, let’s make some nut butter!