Espresso Cashew Butter

weck jars of espresso cashew butter with knife

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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.


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


  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.


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.