Why are nut butters so expensive? Thankfully, they’re incredibly easy to make!
This recipe comes from Uchi: the Cookbook by Tyson Cole of Uchi and Uchiko fame. His restaurants in Austin, Texas feature Japanese inspired dishes unlike anything I’ve had before. Each plate is simple and approachable in presentation, but often feature complex components that balance each other in flavor and texture. When I attended the book release and picked up my own copy, I originally thought it would adorn my coffee table rather than provide home kitchen friendly recipes. Much to my surprise, between the pages of multi-component courses and beautiful photographs of sushi were a number of simple recipes that featured accessible ingredients. Cashew Beer Butter was among them.
I’ve altered the original recipe a bit, mostly because Asahi Dark doesn’t frequent my fridge. I also like to forego the dijon if I plan to make anything sweet with it, but the addition of dijon really amps up the flavor profile in savory applications. When processing, the trick is to add the beer slowly, a bit at a time, as too much liquid will undoubtedly lead to cashew beer soup. The consistency can also be adjusted. For a creamy consistency, add 2 ounces of beer and blend for 8 to 10 minutes (adding more beer after, if needed); for a chunkier texture, add 2 ounces of beer, pulse a few times, and continue to add beer and pulse until desired texture is reached.
Spread on sandwiches, use in salad dressings or marinades, drizzle over oatmeal, serve as a dipping sauce, or eat by the spoonful.
2 cups roasted, unsalted cashews If not already roasted, place in a 350ºF oven until golden brown and fragrant
1/2 tablespoon brown sugar
1 teaspoon salt
1 tablespoon honey
1 tablespoon dijon mustard (optional)
2 1/2 tablespoons canola oil
nut brown or honey brown ale (4 to 8 ounces)
In a food processor or blender, combine cashews, honey and/or dijon, sugar, and salt. Pulse until well combined. With motor running, slowly add oil and continue to blend for 5 minutes, or until cashews begin to cream. Add beer an ounce at a time, blending until desired consistency is reached. Taste and add additional salt, if needed. Store in an airtight container in the refrigerator.