Naturally sweet, the cashews in Artisana's smooth and creamy Raw Cashew Butter have a complex, yet subtle character. Excellent as a spread, or in nutrient-rich energy bars. Great in curries, too!
Available in 16 oz glass jars.
Naturally sweet, the cashews in our smooth and creamy Raw Cashew Butter have a complex, yet subtle character. It will melt in your mouth—and as it does, feel the natural energy surge throughout your body.
Artisana's Raw Cashew Butter complements a wide variety of foods, from fruits and vegetables to breads and salads. Be creative—this creamy purée is delicious in salad dressings, raw shakes, sauces, and more.
Natives in South America used cashew shell oil in the treatment of scurvy, sores, warts, ringworm, and psoriasis. The oil is found to have potent antibacterial properties. Not many plants can claim to provide so many benefits. Cashews provide essential fatty acids, B vitamins, fiber, protein, potassium, iron, and zinc. They are also lower in total fat than almonds, peanuts, pecans, and walnuts.
Artisana's Raw Cashew Butter is handcrafted from fresh (not roasted) nuts, and is made into butter using a low-temperature process (below 115° F.) that preserves the vital enzymes, vitamins, and proteins. It is made from 100% certified organic cashews, with no preservatives or other additives, in a facility that does not process any peanut, gluten, or dairy products.
Ingredients: Organic, raw cashews
Are the nuts soaked before being made into nut butters?
The short answer is no. The raw nuts are not soaked prior to being crafted into tasty, healthy, organic, raw nut butters. All of the nuts and seeds used can sprout or grow when germinated/soaked. Soaking the nuts and seeds adds a lot of water (even after dehydrating) and definitely adds bacteria and moisture—reducing shelf life to just a few days.
Why are there cashews in your Walnut Butter and your Pecan Butter?
There are a few reasons cashews are put into these two highly acclaimed organic, raw nut butters. Cashews make the walnut and pecan butters more creamy and spreadable. Cashews also act as a natural sweetener to temper the natural bitterness of the walnut and pecan skins (which are left in for their health benefits).
Why doesn’t it say “cashew” in the name of your Walnut and Pecan Butters?
Our Walnut and Pecan Butters weren’t named “Walnut/Cashew Butter” and “Pecan/Cashew Butter” for a reason: cashews were used as a natural additive to make them more creamy and spreadable and for added natural sweetness.
However, the labels on these products will be changing so that they will say “with cashews” near the bottom of the front panel. This is so that you won't have to look so closely at the ingredient panel in order to see that these nut butters contain cashews, an allergen for some people. These nut butters will remain the same great tasting and healthy foods as they were—this will only be a label change.
Do your nut butters need to be refrigerated?
All of our raw, organic nut butters are shelf stable. What this means is that they do not need refrigeration for more than 18 months after they are produced.
As a general rule, we advise that if you do not plan on opening them for longer than 1-2 months, refrigeration is good.
If you plan on using any of our nut butters in the immediate month, then refrigeration is not necessary. It will be easier to use them if they are at room temperature.
Also, mix the nut butters well after opening. You only need to do it once after opening, and it really helps to insure a consistent flavor and even disbursement of all the healthy raw oils.
How should I use your nut butters? On bread?
Great question... You can use our nut butters on bread or toast instead of peanut butter. But a lot of people enjoy them in a whole bunch of ways that can really improve the taste, texture, and nutrition of many other foods.
Try some of these ideas:
My son has tree nut allergies. Is your coconut butter or tahini safe for him to eat? Could there be traces of nuts present?
There are no peanuts in our facility, but there are other known allergens, tree nuts and soy. Work is done to insure that there is no cross contamination of products—including thoroughly cleaning utensils, machinery, and storage units. If your son was allergic to walnuts, for example, and the machinery wasn’t cleaned after making walnut butter, the risk of your son having a reaction would be significantly increased. As mentioned, all the equipment and other items are cleaned between the making of different products. Also, separate production runs, and longer runs, are done to insure that the risk of trace amounts will be minimized to a smaller portion of the product. However, there is a risk of trace amounts that cannot be totally eliminated without an isolated equipment line.