Cashew Butter Recipe

Give your breakfast routine a luxurious upgrade with this homemade Cashew Butter Recipe. This creamy nut butter is easy to make at home; all you need is a food processor and a little time.

Course Pantry

Cuisine American

Cook Time 15

Total Time 15

Servings servings (2 tbsp each)

Calories 178kcal

Author Meggan Hill

Ingredients

4 cups cashews (see note 1)
2-4 tablespoons unflavored oil if necessary, for easier blending (see note 2)
pinch of salt optional but recommended (see note 3)
Sweetener optional (see note 4)

Instructions

In the bottom of a high-powdered blender or food processor, add cashews. 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 the 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 the 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.

Notes

Cashews: To roast cashews, preheat oven to 325 degrees. Add raw cashews in a single layer on a rimmed baking sheet and 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.
Oil (optional): A neutral oil, such as grapeseed oil or olive oil helps raw cashews blend smoothly.
Salt (optional): A pinch of good sea salt boosts the flavor.
Sweetener (optional): A little sweetener to taste can be nice. Try brown sugar, maple syrup, honey, or stevia.
Yield: 4 cups of nuts makes about 16 ounces of cashew butter. 1 serving = 1 ounce or 2 tablespoons.
Storage: Store cashew butter at room temperature for up to 2 weeks or in the refrigerator for up to 6 months. Chilled cashew butter is harder to stir and spread.

Nutrition