All you need is two ingredients, an oven, and 15 minutes in the food processor to make the easiest, creamy homemade Cashew Butter recipe. You won’t believe how simple it is!
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Post originally published November 2015. Updated with new photos and more instructions December 2019.
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 power, and all will be well.
Ingredients & Equipment Notes:
- cashews – I started with raw organic cashews and lightly toasted them myself. Of course you can buy pre-roasted cashews to skip the oven step if you don’t care about what oils are being added.
- coconut oil – or another oil if sensitive to coconut. The oil can help speed up the process once the nut butter starts to get really thick.
- food processor or high powered blender – I use the Breville 12-cup Sous Chef and I love this beast! I’ve had this exact one for almost 10 years now.
How to Make Cashew Butter
Spread the cashews on a baking pan evenly and toast them at 325ºF 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.
Let the cashews cool a little on the pan, for about 10 minutes.
Using a Food Processor
Now add to the bowl of your food processor and start grinding away.
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.
NOTE: I have a 12 cup food processor bowl capacity, and used 4 cups of cashews.
See NOW we’re getting somewhere! Of course here I was again about 5 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?! …”
And then like magic this smooth goodness happened out of nowhere. YUHUMMMM. Ugh I can’t even. SO GOOD.
To Make it Creamier, Faster
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.
Ways to Use Homemade Cashew Butter
- On toast, bread, english muffins, bagels!
- As a sweet potato breakfast topping.
- As an oatmeal topping.
- I’ve got this amazing cashew curry sauce in my buddha bowl recipe. Seriously, it’s the best.
- I use nut butter in my super popular Paleo Banana Muffins.
- Of course you can always make loads of desserts – Chocolate Dipped Cashew Butter Cookies, Cashew Butter Bars, and Healthy Cookie Dough Bars.
- I also sub in cashew butter in this reader favorite Almond Butter Dressing.
How to Store Cashew Butter
Transfer cooled cashew butter to jars with lids. You can keep the cashew butter in the pantry (a cool dark place) for about 3 weeks. Or keep in fridge for longer, about 1 month or so.
(But who doesn’t go through it in less than a month with so many cashew butter recipes to make!?)
Recipe FAQs
Is homemade cashew butter healthy?
Absolutely! Our DIY cashew butter recipe is packed full of heart-healthy monounsaturated fats, plenty of fiber, and plant protein.
Is it cheaper to make or buy cashew butter?
It definitely can be cheaper depending on where you buy your cashews! Making cashew butter at home can cost half as much as a 16 ounce jar, which typically runs between $12-18.
How long does homemade cashew butter last?
Cashew butter can be stored in a mason jar with a tight fitting lid and last 3 weeks at room temperature or 1 month in the fridge.
Can I make cashew butter in a blender?
Yes, but you will need a high-power blender, like a Vitamix. Keep in mind you will also have to stop and scrap down the blender more often than if you were to use a food processor.
Cashew Butter Recipe
Ingredients
- 4 cups raw cashews, I used these
- 2 teaspoons extra virgin coconut oil
Instructions
- Preheat oven to 325ºF 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.
- Process cashews: 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.
- Cool and store: Transfer cashew butter into jar with lid and store in fridge.
Video
Recipe Notes:
Nutrition Information
If you make this Homemade Cashew Butter recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
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