It’s thick, rich and perfectly smooth! Learn how to make cashew butter at home with just 1 ingredient. Or add some fill ins for extra flavour. You’ll want to spread this on all the things!
Just like my homemade peanut butter, this cashew butter only requires one ingredient.
You guessed it, cashews! 😉
That means no oil, no salt, no sugar, no preservatives and no fillers! Unless you want to add some extra flavours, of course. I’ve got some great filler options listed in the recipe card below.
How to make it
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Measure out your cashews. Make sure to use raw unsalted cashews and you may add other flavourings as you’d like.
Begin by roasting your cashews for 5-6 minutes to soften them and warm them up slightly. (This will make blending a little easier.)
Transfer the roasted cashews to your food processor and begin blending. The cashews will break down into flour and then begin clumping together, until finally you have a completely pureed cashew butter. (photos 1-5)
NOTE: It will take anywhere from 5-12 minutes (with breaks) to go from whole nuts to butter, so be patient. 😉
OPTIONAL: Once smooth, add any optional fill ins that you’d like and pulse a few times to combine together. (photo 6)
Transfer to a clean and dry glass jar or container and use as you would any other nut butter or spread.
Storage
Keep your homemade cashew butter in a clean and dry jar or container at room temperature for up to 1 week.
You may refrigerate up to 4 weeks or freeze for up to 4 months.
How to use it
- Spread it on toast, pancakes, bagels or English muffins.
- Mix some into smoothie bowls or oatmeal.
- Add some to your chia pudding.
- Make these delicious almond flour muffins featuring cashew butter!
- Grab a spoon and go to town! 🙂
Expert Tips
- Give your machine small breaks in between processing to prevent overheating. Turn off your food processor for 30-60 seconds at a time, as needed, and then continue. Use that break to scrape down the sides.
- Your homemade cashew butter will go through many stages, and it may feel like it’s never going to become butter, but it will. It goes from whole cashews, to broken down pieces, to flour, to small clumps, then large clumps and finally creamy nut butter. (See process shots above for a visual.)
- For sugar free, skip the optional maple syrup, or if you have a sweet tooth, increase to two tablespoons. (Try it with one first)
- You may use a high speed blender, such as a Vitamix for faster results, but I find it easier to remove the nut butter from a food processor.
More delicious spreads!
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 3 cups raw cashews
Optional Fill Ins (choose none, some or all)
- 1 tablespoon maple syrup
- 1 tablespoon avocado oil or other neutral flavoured oil
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/16 teaspoon sea salt a pinch
Instructions
- Preheat the oven to 350 degrees and line a large baking tray with parchment paper. Arrange the cashews in a single layer and bake for 5-6 minutes. They're ready when they are golden and warm, but NOT burned. Remove from the oven.
- Add the cashews to a food processor. Process on high speed until creamy, stopping to scrape down the sides often. The cashews will turn from whole, to flour, to clumps, and eventually, creamy, nut butter. It will take several minutes of processing, anywhere between 5-12 minutes with breaks. Give your machine 30-60 second breaks, as needed, to prevent overheating.
- OPTIONAL: Once completely smooth, add any optional fill ins, if using and pulse a couple of times to combine.
- Transfer your cashew butter to a clean and dry jar and use as you would any other nut butter.
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