Cashew Butter Recipe

Your breakfast routine gets a luxurious upgrade with homemade cashew butter. This creamy, dreamy nut butter recipe is easy to make at home; all you need is a food processor and a little time.

If you’re anything like me, you simply have to try making things yourself. I came up with perfect recipes for the best nut butters at a fraction of the cost: almond butter, sunflower seed butter, and even homemade peanut butter. I bet you’ll never go back to the pricey jars at the store again.

Cashew Butter in a mason jar with a spoon resting in it.
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All nut butters are nutrient-rich and good sources of healthy fats, fiber, and protein. A spoonful of cashew butter makes a smart snack, even if it’s all by itself right out of the jar. And because cashews are one of the most delicious nuts out there, cashew butter is a cut above the rest.

If you’ve never tried making it, prepare yourself for taking a leap of faith. Chances are you’ll look into the bowl of the food processor more than once and wonder if you’ve screwed it all up. You haven’t, and you won’t. It just takes time. Then all of a sudden, as if by magic, the nuts transform into creamy, smooth nut butter bliss.

Homemade Cashew Butter ingredients:

  • Cashews. Buy bags of raw or roasted cashews at well-stocked grocery stores with bulk departments, or places like Trader Joe’s. If you buy them raw, you can easily roast cashews yourself.

Optional ingredients:

  • Oil. A neutral oil, such as grapeseed oil, coconut oil, or a milk olive oil helps raw cashews blend smoothly.
  • Salt. A pinch of good sea salt boost the flavor of the cashews.
  • Sweetener. A little sweetener to taste can be nice. Try brown sugar, coconut sugar, maple syrup, agave nectar, honey, stevia, or monk fruit.

Roasted or raw cashews?

That’s absolutely up to you! But, roasting enhances the flavor and aroma of the cashews. Any nut is always better roasted.

And, freshly-roasted cashews with warm oils will blend just a little faster, too.

Cashews in two white bowls.

How to roast cashews in the oven:

See my post about roasting cashews for stove-top and microwave methods.

  • Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup. Add cashews in a single layer.
    Roasting cashews brings out their soft, sweet flavor and adds a little extra crunch in the process. It’s easy to learn how to roast cashews and it will up your cooking game with very little effort.
  • Roast for 10-15 minutes. But don't walk away! Stir occasionally to prevent scorching and keep an eye on your cashews since oven temperatures may vary.
    Roasting cashews brings out their soft, sweet flavor and adds a little extra crunch in the process. It’s easy to learn how to roast cashews and it will up your cooking game with very little effort.
  • Remove from oven and chop or use as desired. Or, store in an airtight container for up to 1 week.

How to make cashew butter:

You need a high powered blender (VitaMix, Blendtec, etc) or a medium-to large-sized food processor to make the best cashew butter. Oh, and a bit of patience!

  1. To start, add the nuts to the bowl of a food processor.
    Whole cashews in a blender.
  2. Then just pulse the nuts repeatedly until finely chopped. They should look like coarse meal.
    Blended cashews in a blender.
  3. Next, process on a low speed for about 1 minute. Stop the machine and scrape down the sides with a spatula. The cashews will still look dry and gritty.
  4. Then repeat the process a second time, processing for 1 minute, and scraping down the sides. At this point, the cashews will start to form a rough, clumpy paste.
    Cashew butter in a blender.
  5. Next, repeat the process a third time, processing for 1 minute, and scraping down the sides. After this third time, the cashew butter will be thick and grainy. If you have an older machine and you can tell the motor is overheating or struggling at any point, just add a little oil—a small amount, just enough to make the blending easier.
    Blended cashew butter in a blender.
  6. Almost there! Then repeat the process a fourth time, this time processing for 1-2 minutes, and scraping down the sides if needed. Afterwards, the cashew butter should develop creaminess and become smooth. If you plan to add sweetener, salt, or any other ingredients (see ideas below) now is the time to do it!
    Cashew Butter in a blender.

How to store cashew butter:

At room temperature, cashew butter should keep for up to 2 weeks, if you can keep away from it for that long.

If it sits out any longer, you run the risk of letting those precious nut oils go rancid! When you’re planning on eating cashew butter slowly, store the cashew butter in a sealed jar in the refrigerator for 6 months. However, cold cashew butter can be more difficult to spread.

Tips for making cashew butter

  • Use at least 4 cups of nuts. In other words, this recipe doesn’t work as well with smaller amounts of cashews. 4 cups makes about 16 ounces of butter.
  • Patience. Because all machines differ, it may take longer to get the desired results at your house. Don’t give up!
  • Buying cashews. Because they’re one of the pricier nuts, I recommend shopping around for the best prices for raw cashews.
  • Cashew butter substitute. If you need to find an alternative to cashew butter in a recipe, try another nut butter: almond, peanut, etc. Just remember that cashew butter is a bit milder in flavor, so choose accordingly.
  • Sweetening cashew butter. Liquid sweeteners and syrups work best when adding sweetness to nut butter. Honey, maple syrup, cane syrup, agave, are all good choices. Dates or date syrup, coconut nectar, or other 100% fruit sweeteners may also be used. Just be sure to refrigerate the cashew butter afterwards.
  • Salt. If you’re making cashew butter with raw unsalted cashews, you may find that your product needs a little salt. Add a pinch or two! You can also make butter with roasted, salted cashews, but you’re unable to control the amount of salt in the butter.

Cashew Butter variations:

  • Raw cashew butter: You can absolutely make raw cashew butter; just look for raw cashews and go from there.
  • Caramel Cashew Butter: You can totally cheat and use dates and a tiny bit of vanilla extract to make cashew butter taste like caramel. After grinding the cashews into a fine powder in step 2, add 1 or 2 soft, pitted Medjool dates Proceed with recipe as written, adding a little oil, if needed. Once it is completely blended, add a little vanilla extract and a good pinch of salt and blend again. Keep in refrigerator for up to several weeks.
  • Chocolate: Add 1/4 cup melted dark chocolate during the final stage of blending, or add 2-4 tablespoons good quality cocoa powder plus a little sweetener to taste.
  • Coconut: Add 1/2 to 3/4 cup toasted shredded coconut (preferably unsweetened) to the blender or food processor during the first step. The natural oil from the coconut will be released and you may not need to add any extra oils.
  • Chunky coconut cashew butter: After you make the butter, gently fold in wide-flaked coconut for a crunchy butter. If you like coconut, you will LOVE this.

What do you put cashew butter on?

Cashew butter is pretty wonderful on just about anything. My favorite ways to eat it include:

  • Toast! Anything toasted, especially hearty wheat bread or English muffins, slathered with cashew butter and a drizzle of honey. Maybe add some banana slices or toasted coconut if you really want to up the ante.
  • Drizzled over oatmeal and fruit for breakfast.
  • On a sandwich with tart Granny Smith apple slices.
  • As a dip for veggies and fruit (carrots, celery, and apples are my favorite. Ants on a log, anyone?).
  • In cookies or other baked goods in place of peanut butter.
  • On pancakes or waffles with strawberries and lots of syrup.
  • Spooned over homemade granola with yogurt.

Cashew Butter Recipe

Your breakfast routine gets a luxurious upgrade with homemade cashew butter. This creamy, dreamy nut butter recipe is easy to make at home; all you need is a food processor and a little time.
Course Pantry
Cuisine American
Keyword cashews
Cook Time 15 minutes
Total Time 15 minutes
Servings 16 servings (2 tbsp each)
Calories 207kcal
  • 4 cups raw or roasted cashews
  • 2-4 tablespoons unflavored oil if necessary, for easier blending
  • Sweetener optional
  • Pinch of salt optional but recommended
  • Add cashews to a high-powered blender or food processor. Pulse the cashews until they are finely chopped.
  • Process or blend on a low speed for 1 minute continuously, then stop the machine and scrape down the sides. The cashew butter will be dry and gritty.
  • Process or blend on a low speed a second time for 1 minute continuously, then stop the machine and scrape down sides. The cashew butter will start to form a clumpy paste.
  • Process or blend on a low speed a third time for 1 minute continuously, then stop the machine and scrape down sides. The cashew butter will be thick and grainy at this point. If the blender or food processor is having a hard time blending or if the motor is overheating, add a little oil - just enough to facilitate blending, otherwise the cashew butter could end up oily.
  • Process or blend on a medium speed fourth time for 1 to 2 minutes longer. The cashew butter should be creamy and smooth at this point. It will also be warm and fragrant and delicious. If desired, add a pinch of salt and sweeten.

Recipe Notes

Yield: about 16 ounces. 1 serving = 1 oz / 2 tbsp
The cashew butter will keep best in a covered container in the refrigerator for several weeks or even months, but can also be kept at room temperature in the cupboard.
How to roast cashews:
  • Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup. Add raw cashews in a single layer.
  • Roast for 10-15 minutes. But don't walk away! Stir occasionally to prevent scorching and keep an eye on your cashews since oven temperatures may vary.
  • Remove from oven and chop or use as desired. Or, store in an airtight container for up to 1 week.

Nutrition

Calories: 207kcal

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