How to Make Homemade Cashew Butter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make your own cashew butter made with simple ingredients! This cashew nut butter tastes amazing on toast or added to oats.



Raw Cashew Butter

  1. Place the raw cashews into a food processor and blend for 30 second intervals, scraping down the sides of the blender.
  2. Continue blending until the mixture turns into a smooth cashew butter.
  3. Store the freshly made cashew butter in a glass jar or airtight container. Store in the refrigerator for up to 3 months.

Roasted Cashew Butter

  1. Prepare your oven to 350°F (175°C).
  2. Spread the raw cashews evenly in a single layer on a baking sheet and toast them in the oven for about 8-10 minutes until they turn golden brown. This step enhances their flavor and makes them easier to blend.
  3. Once the cashews have cooled down, transfer them to a high speed blender or food processor.
  4. Blend them on high until they break down into a fine powder-like consistency. This process may take a few minutes, so be patient. If desired, add a tablespoon of neutral-tasting oil, such as coconut oil or avocado oil, to help achieve a smoother and creamier texture. You can also add a pinch of salt to enhance the flavor, but this is optional.
  5. Continue blending the mixture, scraping down the sides as needed, until the cashews release their natural oils and transform into a velvety and creamy butter-like consistency. This process may take some time, so keep blending until you reach your desired texture. Once your cashew butter is smooth and creamy, transfer it to a clean and airtight container or mason jar.
  6. Store it in the refrigerator, where it will stay fresh for several weeks. The natural oils may separate, so give it a good stir before each use.

Nutrition Facts