Cashew Pieces for Nut Butter
*images may vary from actual product

Cashew Pieces for Nut Butter 25 lbs.

$190.84

Indulge in the creamy, wholesome goodness of homemade cashew butter with our salted Cashew Butter Stock. Designed to work perfectly with any peanut mill, this exceptional product ensures a smooth, rich, and nutrient-packed cashew butter every time. Say goodbye to processed spreads and hello to fresh, natural flavor made right at home.

Why Choose Cashew Butter Stock?

  • Velvety Smooth Consistency: Achieve a creamy texture that melts in your mouth.
  • 100% Natural Flavor: Enjoy the rich, buttery taste of pure cashews with no additives or preservatives.
  • Easy to Use: Works effortlessly with any peanut mill, making fresh cashew butter preparation a breeze.
  • Healthier Alternative: Packed with plant-based protein and healthy fats, it’s perfect for a nutritious snack.
  • Versatile Delight: Spread it on toast, add it to smoothies, or use it in your favorite recipes.

Upgrade your pantry with Cashew Butter Stock and experience the pure joy of fresh, homemade cashew butter anytime you crave it!

*This item cannot be shipped to California addresses.

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Ingredients

Dry Roasted Cashews, Salt.

Contains: Tree Nuts (Cashews).

Manufactured In A Facility That Uses Peanuts And Other Tree Nuts.

Nutritional Information

Additional Information

Typical Country of Origin:  Brazil

Recipes

Savory Cashew & Vegetable Stir-Fry

Ingredients:

  • 1 ½ cups salted cashew pieces
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • 1 carrot, julienned
  • 1 cup sliced shiitake or button mushrooms
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon honey or maple syrup (optional)
  • 2 green onions, sliced
  • Cooked jasmine rice, for serving

Instructions:

  1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add salted cashew pieces and toast for 2-3 minutes until slightly crispy. Remove and set aside.
  2. In the same pan, add remaining oil, garlic, and ginger; sauté for 30 seconds until fragrant.
  3. Add bell pepper, snap peas, carrot, and mushrooms; stir-fry for 4-5 minutes until vegetables are tender-crisp.
  4. Return the toasted cashews to the pan. Stir in soy sauce, sesame oil, rice vinegar, and honey if using. Cook for another 2 minutes, tossing to coat evenly.
  5. Garnish with sliced green onions and serve hot over jasmine rice for a savory, crunchy, and satisfying meal.

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