Why should I roast the cashews before blending them for this spread?

Roasting the cashew pieces with a bit of oil and salt for 12-14 minutes enhances their nutty flavor and helps them achieve a smoother, more buttery texture when ground.

How do I prevent my mixer from overheating while making the cashew butter?

To avoid overheating, grind the cashews on high for a few seconds, then scrape down the sides. Continue grinding, taking small breaks in-between each blending session.

What if my cashew butter isn't becoming smooth enough in the mixer?

If your mixer isn't powerful enough, you can add an extra teaspoon or two of coconut oil during the blending process to help ease the cashews into a smooth, buttery consistency.

What is the recommended method for melting the dark chocolate for this recipe?

Place your chopped chocolate in a stainless steel bowl over a saucepan of boiling water, creating a double boiler. Stir gently until the chocolate is uniformly melted.

How should I store the finished Chocolate Cashew Spread?

Store your smooth and creamy chocolate cashew spread in an airtight jar in a cool place. There is no need to refriger refrigerate it.

5 years ago

Chocolate Cashew Spread
[Vegan]

NK By: Namrata Edward Kshitij

Author Bio

I’m a Delhi‑based freelancer and blogger who loves to create easy, economical, and tasty recipes... Read More

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A rich, creamy vegan chocolate cashew spread swirled in a glass jar, with a spoon resting inside, ready to be enjoyed on toast or fruit.

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Discover more recipes with these ingredients

Cashew

Chocolate Cashew Spread [Vegan]

Dairy Free

Vegan

Smooth and rich, this chocolate cashew spread makes for a lovely edible gift. Just get a few pretty little glass jars, fill them up with this chocolatey goodness, and share with your loved ones.

Ingredients You Need for Chocolate Cashew Spread [Vegan]

2 Cups Cashews, roughly broken
2/3 Cup Vegan Dark Chocolate, roughly chopped
2-3 Teaspoons Coconut oil
A Generous Pinch of Salt

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How to Prepare Chocolate Cashew Spread [Vegan]

Toss the cashew pieces with one teaspoon of oil and a pinch of salt. Roast in a preheated oven at 170 degrees C or 340 degrees F for 12-14 minutes, stirring once in between.
Let the roasted cashews cool down a bit. They should be slightly warm when you start grinding them. Grind in a mixer jar on high for a few seconds. Scrape down the sides and continue grinding, taking small breaks in-between to avoid the mixer from overheating.
The cashew pieces will break down and become smooth and buttery after 4-5 minutes. Add a teaspoon or two of coconut oil to ease the blending if your mixer is not powerful enough. Keep the mixer jar aside while you melt the chocolate.
Meanwhile, place your chopped chocolate in a stainless steel bowl. Heat about 2 cups of water in a saucepan. Lower the bowl with the chocolate in the boiling water. The chocolate will start melting from the heat. Stir gently to ensure uniform melting. Check out this post on how to melt chocolate for a more detailed explanation.
Add the melted chocolate to the mixer jar in which you have made your cashew butter. Blend for a few seconds till you get smooth and creamy chocolate cashew butter! Store in an airtight jar in a cool place. No need to refrigerate.