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Home Recipes Course Snacks Nut & Seed Butters Espresso Cashew Butter
P Paleo GF Gluten-Free DF Dairy Free V Vegan 30 Whole30

Espresso Cashew Butter

Jump to Recipe Rate Recipe
Posted:9/21/18
Updated:1/18/23
espresso cashew butter in glass jar with butter knife sitting beside it

Calling all espresso lovers and nut butter addicts! You’re in for a special treat with this batch of homemade cashew butter.

weck jars of espresso cashew butter with knife

Did you know that early on in my blogging days I seriously considered starting my own nut butter line? I have this long list of nut butter flavors that I made where I wanted to share my crazy concoctions with the world.

I suppose I am still doing that; I’m just sharing my ideas via the interwebs hoping you’ll jump on the nut butter train with me.

What I love about making nut butter at home is you get to decide what goes into the ingredients. For a while I was dealing with an almond and coconut sensitivity (almost better now!) so any store-bought nut butters that were a blend of nuts or used oils I didn’t do well with, were off limits. Which is SO frustrating. But when you’re at home, you get to decide what goes into the batch and it’s pretty awesome!

AND typically we’re saving some dolla dolla bills when making it at home. But I also love all the nut butters and various brands out there. My cupboard is still filled with tons of flavors and different brands – I am most definitely a nut butter addict. Sometimes I am also just lazy and want to pick up a jar off the shelves.

But back in the day when my nut butter obsession started, my cupboard literally overflowed with jars and I thought it might be best to save some money and start making my own at home.

Thankfully at this time Mr. FMK and I had a wedding registry and one of the gifts we put on there was this food processor. <–Seriously it is a BOSS and highly recommend if you’re looking for one. It was high on the list and my sole purpose was to make all of the nut butters I could think of. Thankfully one of our dear friends knew how much I wanted that food processor and now here we are!

three weck jars with homemade espresso cashew butter and espresso beans

Ingredients Needed for Espresso Cashew Butter

  • food processor or high powered blender
  • raw or roasted cashews
  • espresso beans
  • coconut oil (see recipe page)
  • cacao powder or unsweetened cocoa powder
  • vanilla extract (or 1 bean pod )

How to Make Espresso Cashew Butter in your food processor

STEP 1:

The cashews and espresso beans go in the food processor together and will grind down until almost smooth.

Here you can add coconut oil and this will help smooth things out faster. 

food processor bowl with cashews and espresso beans for homemade cashew butter

STEP 2:

Add the cocoa powder and vanilla and continue processing until smooth.

The longer you process, the smoother it will get.

Food processor bowl with ground cashews, espresso beans and cacao powder.

STEP 3:

Allow the espresso cashew butter to cool and store in jars.

espresso cashew butter in weck jars with coffee beans

I KNOW you guys. Like the easiest thing ever. And I love some of the nut butter brands out there too – they’ve got kickass flavors. But if you have a food processor or high-powered blender (i.e. Vitamix) then the possibilities are endless when you’re whipping up your own batches.

The amount of nuts I go through on a monthly basis is kind of ridiculous. But also so worth it…

Additional Recipe Notes:

  • You can use raw cashews or roasted – I always buy raw organic and then dry roast them myself. If you roast the cashews yourself, allow them to cool slightly before placing them in the food processor bowl. If using raw cashews, the process is going to take a little longer.
  • You’ll also notice the espresso bean flecks will pretty much remain here. If you want less chunks, you can use a coffee bean grinder (or mini food processor/NutriBullet) to grind the beans separately, then add them in with the whole nuts for the first step.
  • And you may be wondering why I decided to add the cocoa powder… You won’t really be able to taste any chocolate but it helps round out the flavors (or at least I think it helps). Also always vanilla – whether you’re fancy and adding a vanilla bean or just a splash of extract you can never go wrong with vanilla.
three weck jars filled with espresso cashew butter and espresso beans

The tulip weck jars make for great gift storage too!

More Nut Butter Recipes

  • “Golden Milk” Coconut Cashew Butter
  • Vanilla Bean Banana Cashew Butter
  • Homemade Blueberry Almond Pecan Butter
  • Chai Spiced Almond Cashew Butter

Leave a comment and review on the blog if you try this one. Always love hearing from you! Xx Ashley

Print

Espresso Cashew Butter

weck jars of espresso cashew butter with knife
Print Recipe
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★★★★★

5 from 7 reviews

Homemade Espresso Cashew Butter made with just five ingredients and ready in 15 minutes from start to finish. You’ll want this homemade cashew butter on toast, in cookies, and straight by the spoonful. Vegan, gluten-free and Whole30 compliant.

  • Author: Ashley
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 16oz jar 1x
  • Category: snack
  • Method: food processor
  • Cuisine: American

Ingredients

Scale
  • 4 cups raw cashews (see notes)
  • 2–3 tablespoons espresso beans
  • 2 teaspoons coconut oil
  • 2 teaspoons cacao or unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 325ºF and place cashews on a large baking sheet. Spread evenly in one layer; toast for 8-10 minutes. Let nuts cool on pan for 10 minutes.
  2. Place slightly cooled cashews in bowl of food processor with espresso beans and cover with lid. Process until everything breaks down and cashews start to almost get smooth. You can add oil here to help speed things up. Scrape down the sides of the bowl when necessary. The time it takes will depend on the power of your food processor or blender and bowl capacity.
  3. Once the cashew butter is almost creamy add cocoa powder and vanilla; continue processing until desired consistency is reached – the longer you process, the smoother and drippier the butter will be. The bowl will likely be warm so allow the cashew butter to cool slightly before putting in jar. 
  4. Transfer Espresso Cashew Butter to 16oz jar with lid. Or divide into smaller jars. Store at room temperature, or fridge for longer period of time.
  5. Enjoy on toast, over oatmeal, in cookies, or quite possibly by the spoonful.

Notes

If you want less espresso bean crunch, process the espresso beans separately first in coffee grinder or small food processor before adding into food processor bowl with whole cashews. If you use instant coffee or instant espresso, the mixture will not have any crunch as the powder will dissolve one processed with the cashews. You can use oil to help smooth things out quicker or omit.

Nutrition

  • Serving Size: 1/16
  • Calories: 54
  • Sugar: 1g
  • Sodium: 1mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3
  • Trans Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 0g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: homemade cashew butter, espresso recipes

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

This post contains some affiliate links. Should you choose to purchase through said links, I will receive a small commission. Thank you for your support in helping keep Fit Mitten Kitchen up and running. 

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

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Reader Interactions

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Elena says

    11/28/2020 at 7:55 pm

    I made this for a gift for someone and it was so delicious I had to make one for myself as well!

    ★★★★★

    Reply
    • Ashley says

      12/1/2020 at 9:45 am

      Love gifting cashew butter!! Thanks for taking the time to leave a comment and review!

      Reply
  2. Jimbo says

    12/20/2020 at 6:55 pm

    CAFFEINE PASTE!

    ★★★★★

    Reply
  3. Linda says

    1/14/2021 at 8:41 pm

    Hi, I wanted to know if I can use a Vitamix to make the cashew butters. Thank you

    Reply
    • Ashley says

      1/17/2021 at 7:44 pm

      Yes that would work! You will just have to push down the sides of the blender every so often.

      Reply
  4. Megan C says

    2/4/2021 at 1:28 pm

    I am attempting to make this and for some reason it will not get creamy no matter how long I purée it for. Also I am using a big food processor and I used coffee grinds. What can I do to make it creamy? It’s justsmall pieces loose right now

    Reply
    • Ashley says

      2/4/2021 at 1:37 pm

      Hmmm – did you try adding some extra oil? If you don’t have enough nuts and the food processor bowl is bigger, that could be part of the reason as the blades don’t have enough ingredients to work with.

      Reply
      • Megan C says

        2/4/2021 at 2:41 pm

        Okay added more oil and nuts and seems to be coming together!! Thank you so much!!

        Reply
  5. Nicholas says

    10/4/2021 at 12:25 pm

    Is canola oil okay for this? My cashews were roasted in canola oil, so I thought it made sense to get more of the same.

    Reply
    • Ashley says

      10/4/2021 at 3:08 pm

      Canola oil works too. You don’t need much, it just helps get a creamier nut butter. You could also omit if your cashews blend down well without it!

      Reply
  6. JUSTIN BUSCH says

    2/10/2022 at 12:00 am

    Hi,

    Have you ever tried adding the coffee beans (or other add-ons) after the nut butter is already smooth? Just came across this and very curious to try this recipe with some cashew butter I’ve already prepared.

    Reply
    • Ashley says

      2/10/2022 at 11:40 am

      I have not tried that but I imagine it would work out okay with a lot of stirring and folding in!

      Reply
  7. Mandy says

    2/12/2022 at 8:57 pm

    Should I use refined or unrefined coconut oil?

    Reply
    • Ashley says

      2/12/2022 at 9:31 pm

      You can use either! Unrefined will have a stronger coconut flavor but it won’t really come through too much with the espresso flavor taking over.

      Reply
  8. Henry says

    5/23/2022 at 9:59 pm

    This has become a regular project in my kitchen. I make it for myself, and to give to friends. Most of the time I make it simply with roasted cashews and espresso. Recently I added cocoa and vanilla and knocked the socks off of my next-door neighbors!

    Super easy and you should totally make this!

    ★★★★★

    Reply
    • Ashley says

      5/25/2022 at 3:04 pm

      Thank you so much for your comment and review, Henry!

      Reply
  9. Nidhi says

    6/8/2022 at 4:19 am

    Absolutely loved this! How long will it last if we do not refrigerate it?

    ★★★★★

    Reply
    • Ashley says

      8/22/2022 at 8:27 am

      It will be okay in the cupboard for about 1 month. Glad you like!

      Reply
  10. Natalee says

    11/20/2022 at 1:11 am

    Sounds so yummy. I will try making this tomorrow. One question what do you use it on or with

    Reply
    • Ashley says

      11/21/2022 at 3:19 pm

      Hi Natalee! You can use it like you would on toast, stuffed dates, in energy balls, cookies and more 🙂

      Reply
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