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Clementine Cashew Butter

Please make this

Often the best kitchen creations are the simplest. I absolutely love when something fantastic comes together using a few basic ingredients I have on hand in the pantry. This cashew butter is not only fantastically simple, it is simply fantastic. I set out to restock our nut butter supply and while I was processing the cashews our fruit assortment caught my eye. Our fruit assortment would catch anyone’s eye.

So, we like fruit – there are worse things to hoard. Since we had a few clementines to spare, I thought a little zest sounded like a good addition to the cashews. I assure you, “good addition” is a total understatement.

A few clementines along with a little vanilla add a sweetness that reminds me of being a kid. It bears a likeness to a vanilla cream-filled cookie. A subtle citrus flavor in a blend of salty, creamy cashews. This needs no accompaniment. No jam. No honey. The sweetness is in the butter. I really couldn’t believe that just a few clementines added such flavor and transformed this basic nut butter into something absolutely spectacular, something definitely worth hoarding. I hadn’t planned on posting this recipe since I’ve already posted a few nut butter recipes. But once I tasted it, I couldn’t keep this from you. That would just

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be wrong. And once you taste it, you’ll see what I mean. I’ll expect a thank you note, maybe some flowers….or how about a basket of fruit? We’re running low.

Clementine Cashew Butter Ingredients: 3 cups raw, unsalted cashews, slightly roasted 3 clementines 1½ teaspoons vanilla (I used mexican vanilla) ½ teaspoon kosher salt Directions:

  1. Add cashews to processor and process until smooth, scraping down the sides as necessary. This will take 8-10 minutes for the amount of nuts. See this post for step by step photos.
  2. Add the zest of 2 of the clementines. Add the juice of all three. Add the vanilla and salt. Process for a few more minutes (another 5 or so) for a smooth consistency.


  1. This is the food processor I have. I don’t want to jinx it, but it’s at least 5 years old and still going strong after many, many batches of nut butter.
  2. I’m sure oranges would work but I really like the sweetness of clementines here. Leave a comment and let me know if you change anything. Enjoy!

40 thoughts on “Clementine Cashew Butter

  1. Love it. I’m going to make this butter. I have a few Rhode Red organges left over from Bill Willey’s church fund raiser. Bought them by the case. They’re the best.

      • Thanks! Yes, I use a point and shoot but am planning to make the plunge to DSLR soon. I’m really loving the photography aspect of this whole blogging thing. Thanks for the encouragement!

  2. Wow, that looks and sounds incredible, what could i put it on though? Hmmm i’m considering making it and then just eating it with a spoon :)

  3. Looks great. I have two food processors and I can’t get either of them to get past the nut meal phase when I try to make nut butter.

    • Hmmm? Sometimes it takes 15mins or longer. Just keep scraping down the sides and letting it go. It will eventually turn creamy. If not, possibly adding a couple teaspoons of oil might help?

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  5. YUMMM!!! I love nut butters and adding the citrusy clementines to cashews is wonderful. Well done…best foods are the simple ones aren’t they? Don’t worry about your food processor…mine is an old Breville one somewhat older than yours and still going strong after much use! (no jinx, no jinx!!)

    Thank you for sharing, I’m definitely going to make this.

  6. Ya know how I enjoy my Asian sauces with peanut butter. Made it with this butter, diced oranges & cashews, added a couple of hot pepper flakes. OMG!!! You come up with the best recipes ideas.

  7. I finally made this and YUM! It’s so delicious, I can’t stop eating it out of the food processor!
    Question about storage — I hate cold nut butter. Do I need to store it in the fridge because of the clementine juice? Thanks!

    • No, I kept mine out. I also keep out all nut butter even when it says to refrigerate after opening. Also, not a fan of cold nutbutter. It loses some goo factor.

  8. I’m so sad! I tried to make this, and when I did, the end result resembled broken mayonnaise (blech!). What could have gone wrong? The only deviation I made from the recipe was that I added a couple teaspoons of oil while processing the cashews by themselves because they weren’t getting smooth and my processor was having a bit of trouble.

    Any ideas? :-(

    • Oh NO! Sorry to hear that. I’d try again but skip the oil. Maybe let your processor rest for a bit and then turn it back on. It does take a while for it to get to a good consistency. Maybe as long as 15-20 minutes. Sometimes if my processor is getting too hot I just shut it off and let it all sit and turn it back on after awhile.

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  14. This sounds really delicious and am looking forward to trying it. Wondered how long and at what temperature you slightly roasted the cashews before you put them into your food processor?

    • Sorry Im just seeing this! I roast them for about 5 minutes on the “toast” setting in my toaster oven. But about 5-8 minutes in a hot oven (350) should do. Just watch them because they burn quickly.

  15. I just made this and it is delicious! The only weird thing is that when I had just the cashews processed, it looked like your photo in color and consistency…very creamy. But then when I added the rest of the ingredients, the consistency changed to a less creamy and more oily consistency even after processing for a long time. The color was also alot darker afterwards. It’s delicious but would love to have kept the previous texture. I was wondering if maybe it;s the vanilla I used. It has an alcohol base to it.

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Posted on April 8, 2011

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