A deliciously creamy blend and refreshingly different dairy-free, soy-free, egg-free, gluten-free spread for bagels, toasts, waffles, biscuits, pancakes, crackers, sandwiches… you name it!
Generally, the longer you blend (stopping every 30 seconds or so in between to prevent the food processor machine from getting overheated), the smoother and creamier the texture of the nut butter would become. The finished pumpkin nut butter will look a little liquid or watery. That is fine because as the homemade butter cools down and sits in the fridge a few days, it will gradually thicken up.
For a crunchier nut butter version, reserve a quarter cup of the cashew nuts till the end and then quickly pulse it a few times with the rest of the butter mixture to leave some chunky nut bits inside.