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Breakfast Nut & Seed Butters Recipes

Homemade Cashew Butter

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All you need is two ingredients, an oven, and 15 minutes in the food processor to make the easiest, creamy Homemade Cashew Butter. You won’t believe how simple it is!

Homemade Cashew Butter in jar

HAPPY (cyber) MONDAY. Anyone doing any shopping today… Can we just make today a holiday as well? I mean really anyone in an office with a computer is definitely doing some online shopping today. Gotta get those deals, yo.

Well… that was fun. I had just finished writing a long paragraph and my mac just shut down on me… Thank goodness I had only just started the post.

ANWAYS. What was I writing before my computer so rudely interrupted my momentum….? I believe I was talking about Thanksgiving weekend. And how many cookies I ate due to recipe testing… you’ll soon see why next week 😉 I suppose I’ll just leave it at that then and move on to what we’re all here for:

HOMEMADE CASHEW BUTTER

(AKA liquid gold).

Now for those of you with a food processor, you’re probably like “Duh, Ashley, homemade nut butter is the easiest thing ever.” But even though I’ve had my food processor since June, I finally just bought enough nuts to give it a go myself. AND, I was actually still semi-skeptical. Don’t ask me why. I guess I am the type of person that likes to figure things out on their own first. But after my first batch, I basically wanted to bathe in it. And then I used up what I had made while testing some recipes, two of which made it to the blog (here, and here).

It’s funny though… during the entire process the second time (while shooting these pictures) I was STILL skeptical. Talking to the cashews, not trusting they were going to make it into butter. It does take a bit of time, but they eventually process themselves into a delicious, creamy (addicting) nut butter.

Get your food processors out! It’s time to make some homemade cashew butter!

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Homemade Cashew Butter in jar

So to help ease your mind while you embark on this adventure that is cashew butter making, I took a few step-by-step photos. JUST TRUST IN YOUR FOOD PROCESSOR and its BA power, and all will be well.

I started with raw organic cashews and lightly toasted them myself. I found a pretty good deal on Amazon. Probably the best deal on organic cashews I’ve seen so far. They came out to be $9.50/lb which is not too bad if you’re familiar with how much they can cost normally. Of course you can buy pre-roasted cashews to skip the oven step, but I didn’t want the added oils because it most likely would have been canola oil, which I am not really a fan of these days. Anyways, so you spread the cashews on a baking pan evenly and toast them at 325F for about 15 minutes, or until just lightly golden. I suggest watching after 10 minutes just to be sure they don’t get too dark.

Cashews on baking sheet for Homemade Cashew Butter

Let the cashews cool a little on the pan, for about 10 minutes. Then add to the bowl of your food processor and start grinding away.

Cashews in food processor for Homemade Cashew Butter

So this picture above ^^ is after 2-3 minutes of grinding. It doesn’t look like much, but don’t worry, just keep going.

Cashews in food processor for Homemade Cashew Butter

And here ^^ is after about 7 minutes or so. This is where you may have to scrape down the sides of the bowl every few minutes, depending on the size of your food processor. (I have a 12 cup, and used 4 cups of cashews.)

Cashews in food processor after several minutes for Homemade Cashew Butter

See NOW we’re getting somewhere! Of course here I was again about 10 minutes in, getting semi-skeptical. Thinking “Okay, is this really going to work? When will it finally turn into butter? What the heck are you doing cashews?! Is this how long it took last time…”

Smooth Homemade Cashew Butter in food processor

And then like magic this smooth goodness happened out of nowhere. YUHUMMMM. Ugh I can’t even. SO GOOD.

I like to add just a couple teaspoons of coconut oil here and process for another 4-5 minutes to get it really creamy. The creamier, the better. You might as well use it for frosting at this point, because seriously that is what it tastes like.

Homemade Cashew Butter in jar

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Homemade Cashew Butter

Homemade Cashew Butter

★★★★★

5 from 2 reviews

  • Author: Ashley
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 16oz Jar
  • Category: snack
  • Method: food processor
  • Cuisine: American
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Description

All you need is two ingredients, an oven, and 15 minutes in the food processor to make the easiest, creamy Homemade Cashew Butter. You won’t believe how simple it is!

Ingredients

  • 4 cups raw cashews (I used Terrasoul)
  • 2 tsp extra virgin coconut oil

Instructions

  1. Preheat oven to 325F and place raw cashews on a medium-sized baking sheet. Spread evenly in one layer and toast for 10-15 minutes, or until lightly golden. Let cashews cool on pan for 10 minutes.
  2. Place slightly cooled cashews in bowl of food processor and cover with lid. Process for about 10 minutes, scraping down the sides of the bowl periodically if necessary. Once your cashews have turned into a slightly creamy consistency, with the motor running, add 2 tsp of coconut oil and process the cashew butter for another 5 minutes, or until desired consistency.
  3. Transfer cashew butter into jar with lid and store in fridge.

Notes

I have a 12 cup Breville food processor, and 4 cups of cashews allowed me just enough to have the blades work properly while grinding down the cashews. I wouldn’t recommend using less than 4 cups in a 12 cup bowl, or you may not achieve a creamy consistency in the end.

prep time refers to oven time for toasting

cook time refers to time in processor

serving size based on 1 tablespoon, nutrition information approximate.

Nutrition

  • Serving Size: 1 TBSP
  • Calories: 100
  • Sugar: 0g
  • Sodium: 1mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: homemade cashew butter, how to make nut butter

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TOOLS USED for this recipe

Breville 12 Cup Food Processor

Standard 11×17 Baking Sheet

 

Gather your nuts! Homemade Cashew Butter is a necessity this season.

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steps to make Homemade Cashew Butter

 

 

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Comments

    • I kind of went a little cray on buying all the cashews, but when I saw how much it ended up being per lb and I knew I was going to use them all up quickly, it was worth it!

      Reply

  2. Hahaha – YES – Today might as well have been a holiday! In addition to it being cyber monday – I just need a day to recover from my weekend – even better if that day included some of this homemade cashew butter! 🙂

    Reply

    • I feel ya! Getting up today was ROUGH after my long weekend off work. I had some of this cashew butter with my dinner tonight (which was a protein mug cake… no shame) 😉

      Reply

  3. So. CREAMY! I made homemade almond butter a while back and about halfway through I just wanted to give up. But like you said the magic just comes out of nowhere and it’s creamy dreamy deliciousness? I gotta try this soon!

    Reply

  4. Hellllllls yes. Cashews are my new favorite – even inched out over almonds. They are just so dang versatile! I’ve never made my own cashew butter (YET). This post builds my confidence to do it! Ok no more technology glitches! Between your mac shutting down and the post on Friday, I think your mental health needs a break! 😉

    Reply

    • Lol I know right?! I think I need to clear up some space on my computer. Too many photos 😉 But I hope you can try making your own cashew butter because it is seriously amazzingggggg.

      Reply

    • Oh man Megan, I would always think the exact same thing! But seriously it DOES WORK. You must try 🙂 (The key is definitely a good food processor, or a I hear a vitamix is great too if you happen to have one of those!)

      Reply

  11. I so need to try this! I’ve always loved cashews would love to have a jar of nut butter on hand for those days when peanut butter won’t do.

    Thanks for the post. 🙂

    {hugs} from a fellow #‎bloggingboost‬ member! 🙂

    Carol

    ★★★★★

    Reply

  12. Liquid gold is right – omg I can’t make cashew butter because I can’t keep my spoon out of it. It doesn’t need anything else and it’s slightly sweet and creamy all on it’s own. Seriously addicting – thanks for reminding me I need to order a new food processor the last time I made nut butter it smelled like it was about to catch fire!

    Reply

    • I am so tempted to play around with flavors but you are so right about it being perfect on its own! I loveee my breville, but it is a little pricey. Got it as a wedding gift though, so I am super thankful for that!

      Reply

  13. WOOOOOAH NOW I can’t handle how creamy and gorgeous this looks. Amazing photos! That was so hilarious I’m sorry haha your computer shutting off. Poor thing I hate when that happens!!!!

    Reply

  14. Wow this looks SO much better than when I tried it. I think my problem was that I didn’t blend it long enough.. I’ll have to try this again soon!

    Reply

  15. Love the step by step pictures. That was definitely my biggest issue when I made almond butter, I was like “is this fo reeeaaal” but that good ‘ol food processor knows how to get the job done (eventually)

    Reply

  20. I’ve always wondered what the Stages of Life of nut butter looked like – LOVE that you posted pics of what to look for as it transforms. I STILL haven’t made homemade nut butter…and I think I have a ton of roasted cashews in brown WF paper bag somewhere….YUM

    Reply

    • It was definitely always my question before making nut butter and I was always too nervous to try because I was afraid it wouldn’t work! But yes, please make cashew butter with those WF babies!!

      Reply

  21. Hi…I saw your recipe when googling how to make homemade cashew butter. Is the coconut oil necessary to the recipe? I don’t like the taste of coconut. What does the oil do or can you just omit it?

    Thanks!

    Reply

    • Hi there! You can omit – adding the oil does help the butter come together and smooth out faster. So you can replace it with something like sunflower oil if you’d like. Or just leave out and the processing might take longer. Hope that helps!

      Reply

  22. Hi! Sorry if this sounds dumb…but is it necessary to roast the cashews? I m a bit lazy n a bit nervous that i may burn them!

    Reply

    • It’s not completely necessary, it just provides a richer taste if you roast them. If you’re concerned you’ll burn them, lower the temp by 25º and watch after 7 minutes or so.

      Reply

    • I keep all of my cashew butters in a glass jar in the cupboard – usually it lasts a month for me with no issues. You could also keep it in the fridge for longer.

      Reply

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