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Cashew Butter in a Sana Juicer

Mild, creamy cashew butter from lightly roasted cashews, pressed through a Sana horizontal juicer's homogenising screen.
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Prep Time 5 minutes
Cook Time 12 minutes
Cooling and pressing 30 minutes
Total Time 47 minutes
Servings: 1 jar (about 300 g)
Course: Spreads
Ingredients Equipment Method Notes

Ingredients
  

Cashew butter
  • 300 g raw unsalted cashews
  • 1–2 tbsp sunflower oil optional, for a softer spread
  • 1 pinch salt
Optional
  • 1 tsp honey

Equipment

  • Oven and baking tray
  • Sana 707, 727 or 929 juicer with homogenising screen
  • Mixing bowl
  • Spatula
  • Clean glass jar

Method
 

Roast
  1. Heat the oven to 160 °C. Spread the cashews on a baking tray in a single layer.
  2. Roast for 10 to 12 minutes, stirring halfway, until light golden. Watch them closely at the end, as they colour quickly.
  3. Leave them to cool until just warm and comfortable to hold. Never feed hot nuts into the juicer.
Press
  1. Toss the cashews with the oil if using. Fit the homogenising screen and drum cap, with a bowl under the end of the drum and a small container under the juice outlet.
  2. Spoon the cashews into the chute a little at a time.
  3. Feed the paste back through until it is as smooth as you like. Allow three or four passes without oil, fewer with it.
Finish
  1. Stir in the salt, and the honey if using.
  2. Spoon into a clean jar, seal and refrigerate. Use within a few weeks.

Notes

For a plain, raw-tasting butter, skip the roasting and allow an extra pass or two; it will be paler and milder.