Nuts

Butter

Cashew butter is a spoonable spread made by grinding roasted or raw shelled cashew kernels until their own oil turns the mass glossy and cohesive. Good jars taste sweetly milky with a soft, almost whipped body—less assertive than peanut butter, richer than many almond butters. Natural styles separate as oil rises and need a thorough stir; stabilised jars stay uniform but can taste blander. A light roast before grinding deepens aroma; an overly dark roast turns the spread bitter and brown. Spread it on toast, whisk it into curry bases and satay-style sauces, or bake it into cookies and energy bars. Warm gently only—scorching in a dry pan ruins a whole jar in seconds. Quality butter smells clean and nutty with no varnish edge; grey oil, crystallised grit, or a paint smell means discard. Keep cool after opening. Because cashew oil is soft at room temperature, this butter often stays looser than firmer nut spreads and works especially well as a dairy-free sauce starter once loosened with water or coconut milk.