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Featured image of cashew butter on a toasted slice of bread.
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Easy Homemade Cashew Butter

Easy, creamy, homemade Cashew Butter! It’s healthy and homemade with only two ingredients: cashew nuts and optional salt. Have your own nut butter in minutes!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Snack
Cuisine: American
Keyword: cashew butter, homemade nut butter
Servings: 8 Servings
Calories: 178kcal
Author: Elise Shivamber



  • 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.



If you prefer a looser, thinner nut butter, you can add an extra tablespoon of neutral oil like coconut oil, olive oil or avocado oil while in the food processor. This will also speed up the process.
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.


Serving: 2Tablespoons | Calories: 178kcal | Carbohydrates: 10g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 77mg | Potassium: 213mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 12mg | Iron: 2mg