Clementine Cashew Butter

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.

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 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.

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

39 thoughts on “Clementine Cashew Butter”

Bebe on April 8, 2011 at 6:53 am said:

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.

Reply ↓
- Krissy on April 8, 2011 at 8:11 am said:
  
  Thanks B. You’ll love it!
  
  Reply ↓
Emily Malone on April 8, 2011 at 7:30 am said:

Yuuuuuuuuuuum. If I was handing out blog awards, you would definitely receive “best photos taken with a point and shoot.” So pretty!

Reply ↓
- Katie @ Shared Bites on April 11, 2011 at 3:20 pm said:
  
  You use a point and shoot? Hot damn, that’s some talent. I know plenty of DSLR users whose photos don’t even look that good! The header pic on this post is gorge.
  
  Reply ↓
  - Krissy on April 12, 2011 at 8:32 am said:
    
    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!
    
    Reply ↓
Emily Malone on April 8, 2011 at 7:31 am said:

Can I add that I love that one of your tags is “zest” ?

Reply ↓
- Krissy on April 8, 2011 at 8:11 am said:
  
  I love zest
  
  Reply ↓
Rufus' Food and Spirit Guide on April 8, 2011 at 7:36 am said:

Wow, I would’ve never come up with that one. It sounds fabulous. Congrats on being featured!

Reply ↓
- Krissy on April 8, 2011 at 8:12 am said:
  
  Thanks! Hope you try it and enjoy!
  
  Reply ↓
Donna on April 8, 2011 at 8:15 am said:

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

Reply ↓
- Krissy on April 12, 2011 at 8:25 am said:
  
  I’ve had it on toast, in oatmeal, on bananas and apples. Enjoy!
  
  Reply ↓
Lee on April 8, 2011 at 11:33 am said:

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.

Reply ↓
- Krissy on April 12, 2011 at 8:27 am said:
  
  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?
  
  Reply ↓
continuingmyed on April 8, 2011 at 1:18 pm said:

I have my food processor for almost 2 years now, and I have never made a nut butter…this is a crime… it is now on my to-do list. Thanks for the inspiration!

Reply ↓
- Krissy on April 12, 2011 at 8:30 am said:
  
  You MUST! It’s so easy and delicious! Let me know how it goes.
  
  Reply ↓
infinebalance on April 8, 2011 at 2:31 pm said:

Love you pics! Just gorgeous. Looks like a great kitchen fun for the weekend.

Reply ↓
- Krissy on April 12, 2011 at 8:30 am said:
  
  Thanks so much!
  
  Reply ↓
Sissy on April 8, 2011 at 5:08 pm said:

Beautiful! Clementines are very photogenic

Reply ↓
Poppy on April 8, 2011 at 5:49 pm said:

Wow sounds exotic looks fabulous I will make it this wknd Love
you and Jonnie blue

Reply ↓
Pingback: How many bloggers does it take to make dinner? | Foodie Two Shoes
simplynutritiouskate on April 10, 2011 at 7:32 am said:

I would have never thought to combine clementines and cashews but I love them both and this nut butter sounds amazing!

Reply ↓
Amy on April 10, 2011 at 1:10 pm said:

Wow, what a yummy sounding combo!

Reply ↓
- Krissy on April 12, 2011 at 8:31 am said:
  
  Thanks Kate and Amy! Enjoy it!
  
  Reply ↓
Jen @ keepitsimplefoods on April 12, 2011 at 10:34 am said:

Wow! I love the idea of citrus butter. Yum!

Reply ↓
- Krissy on April 12, 2011 at 10:40 am said:
  
  Thanks Jen. It’s really surprisingly good. I wasn’t expecting it to be so sweet but it’s so good!
  
  Reply ↓
Chocolate Chilli Mango (Viviane) on April 12, 2011 at 5:18 pm said:

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.

Reply ↓
- Krissy on April 12, 2011 at 6:06 pm said:
  
  Yes, no jinxing! Hope you enjoy it!
  
  Reply ↓
Bebe on April 14, 2011 at 5:04 am said:

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.

Reply ↓
Stacie Capone on May 4, 2011 at 3:58 pm said:

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!

Reply ↓
- Krissy on May 4, 2011 at 4:01 pm said:
  
  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.
  
  Reply ↓
Kat on May 8, 2011 at 1:48 pm said:

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?

Reply ↓
- Krissy on May 8, 2011 at 4:27 pm said:
  
  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.
  
  Reply ↓
Pingback: Chocolate Hazelnut Butter | Foodie Two Shoes
Pingback: Nut Butters « Make It Naked
Pingback: A Thanksgiving Party | Lose Weight and Gain Health
Pingback: A year gluten free and I’m not starving « Make It Naked
Pingback: Banana Peanut Butter | Make it Naked
Fritz on October 5, 2012 at 8:31 pm said:

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?

Reply ↓
- Krissy on October 11, 2012 at 8:16 am said:
  
  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.
  
  Reply ↓