Easy, creamy, homemade Cashew Butter! It’s healthy and with only two ingredients: cashew nuts and optional salt. Have your own nut butter in minutes!
Homemade cashew butter is a great healthy snack to have prepared. When homemade, cashew butter is not only simple to make, less expensive but not full of refined sugar and unknown flavors. It’s easy to customize and make your own!
I love love love nut butters. Peanut butter, cashew butter, pumpkin seed butter, I’m a huge fan of them all. I add nut butter to smoothies, I coat in chocolate for nut butter cups, I eat off the spoon (shh!). Cashew butter is a fave and I love making it myself!
The best part about homemade cashew butter is it’s a great substitute for dairy in making many dishes. Use it in place of milk or cream for savory dishes like sauces and soups, or add to your favorite smoothies. I use this cashew nut butter recipe for homemade cashew cups!
For more clean eating snacks, check out this extensive list of over 60 (!) clean eating snack ideas, all of them gluten and dairy free.
Highlights of this Recipe
This recipe is:
- Refined sugar free
- Whole30 compliant
- High protein
Video How To
Ingredients & Equipment Needed
Cashews - You will need raw organic cashews. Substitute for pre-roasted cashews to skip the roasting step - however, note to check the oil used to roast.
Oil (optional) - Adding oil speeds up the process in this cashew butter recipe.
Food Processor or Blender
You’ll need a food processor for this cashew nut butter. I have a mini food processor, which actually made this cashew butter go by quicker!
If you don’t have a food processor, a blender can work as well. You will need to remove the lid and scrape the sides a lot more often.
There’s only two steps in this easy nut butter recipe: roast the cashews and add to the food processor until smooth and creamy!
Spread the raw cashew nuts onto a baking sheet evenly.
Roast the cashew nuts for ten minutes at 350ºF, or until golden. This is done without any oil (no coconut oil or olive oil in this recipe!). This is also a completely optional step, but does add a nice flavor to the cashews.
After toasting the cashew seeds, let them cool for a few minutes before transferring to a food processor.
Using a Food Processor
Process for 12-20 minutes, depending on your food processor.
During the process, you may have to remove the lid, push down the cashew butter towards the blades. Then place the lid back on the food processor and go again until a creamy cashew butter results.
Below you will find how the raw cashew butter changes over time. You will notice it really changes in texture from dry and crumbly to releasing the cashew nut oil towards the end of the time of it being done.
Runny Vs. Thick
When cashew butter cools down a bit, it thickens a little bit more.
If you want a thick nut butter, like this one, you don’t need to add any additional oils.
If you prefer a looser, thinner nut butter, you can add an extra tablespoon of neutral oil like olive oil or coconut oil while in the food processor.
Tips for Homemade Nut Butter
Process Until Oil Forms
When the food processing begins, you’ll notice the cashew nuts remain clumpy and dry. As time goes on, the oils are released and the butter begins to form.
Start and Stop the Food Processor
The food processor may get really hot or start to smell like a busy kitchen appliance. That’s ok! Simply give it a break - I stepped aside for 30-seconds or so - and then start again.
Let the Roasted Cashews Cool
Let the cashews cool before removing from the pan and into the food processor.
What to do with Homemade Cashew Butter
I love using cashew butter and there are so many different things to do with it!
Make homemade Cashew Butter Cups.
Sprinkle on top of toast or rice cakes. Add cinnamon, or a drizzle of honey and flakey salt for a decadent toast.
Use in smoothies.
Make a Spicy Cashew Dressing or Vegan Buffalo Sauce.
With ice cream.
On top of apple slices.
In chia pudding or on oatmeal.
In stuffed dates for a snack.
How to Store
Store homemade cashew butter in the fridge in an airtight container. It will last for up to one month. When ready to use, allow the creamy cashew butter to stand at room temperature for a few minutes and then stir before using. After using, immediately return to the fridge.
You can also freeze nut and seed butters. Thaw it in the fridge overnight and then allow to thaw at room temperature before serving.
Frequently Asked Questions
This cashew butter lasts up to one month in the refrigerator in an airtight container. (If you don’t finish it before then!)
This recipe makes 1 cup of cashew butter, or 8 servings.
You can make homemade nut butter in any high-power, high-speed blender. You may have to remove the lid and push down the sides more often.
I would avoid using pre-salted cashews in this recipe as it makes controlling the flavor difficult.
You May Also Like
- Homemade Pumpkin Seed Butter
- Chili Lime Roasted Pepitas
- Sour Green Apple Smoothie
- Healthy Mango Pineapple Smoothie
Easy Homemade Cashew Butter
- 2 cups raw cashew nuts
- ¼ - ½ teaspoon salt optional, to taste
- Preheat oven to 350ºF.
- Empty raw cashews onto a baking tray.2 cups raw cashew nuts
- Add into the oven for 10 minutes.
- When time is done (cashews will be golden brown and smell toasted), let them cool for a few minutes before transferring to a food processor.
- Process for 12-20 minutes, depending on your food processor. (My mini food processor took 12 minutes only, but a larger food processor may take up to 20 minutes)
- During the process, you may have to remove the lid, push down the cashew butter towards the blades. Then place the lid back on the food processor and repeat.
- If the food processor gets very hot or smells like motors, pause the food processor for a few minutes and then repeat.
- The cashew butter will change over time from dry and crumbly, to releasing the cashew’s oil. This will happen and you will notice the food processor goes smoother. It should take between 8-15 minutes.
- Once the nut butter gains oil and is thinner and spreadable, add the salt to taste (between ¼-½ teaspoon). Process again for 30-seconds, until fully combined.¼ - ½ teaspoon salt
- Transfer into airtight container.
- Homemade cashew butter lasts up to one month in the fridge.