Make it Naked

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!

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Posted on April 8, 2011

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