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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!

cashew butter in jars

Post originally published November 2015. Updated with new photos and more instructions December 2019

Making Homemade Cashew Butter

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.

butter me up knife cashew butter in jar

Ingredients & equipment needed for Homemade Cashew Butter

  • cashews – I started with raw organic cashews and lightly toasted them myself. I found a pretty good deal on Amazon. 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 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!

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.

roasted cashews on baking pan

Using a Food Processor

Now add to the bowl of your food processor and start grinding away.

  • roasted cashews
  • meal like texture forms
  • starting to get thicker
  • even thicker

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.

thick cashew butter in food processor bowl

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.

smooth cashew butter

Ways to Use Homemade Cashew Butter

cashew butter in jars

How to Store Cashew Butter

Transfer cooled cashew butter to jars with lids. You can keep the cashew butter in the pantry for about 2 months. Or keep in fridge for longer, about 6 months.

(But who doesn’t go through it in less than a month with so many cashew butter recipes to make!?)

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Homemade Cashew Butter

homemade cashew butter in jar
Print Recipe

★★★★★

5 from 17 reviews

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!

  • Author: Ashley
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: About 2 cups 1x
  • Category: Spreads
  • Method: food processor
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale
  • 4 cups raw cashews (I used these)
  • 2 teaspoons extra virgin coconut oil

Instructions

  1. 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.
  2. 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.
  3. Cool and store: Transfer cashew butter into jar with lid and store in fridge.

Equipment

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
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: homemade cashew butter, how to make nut butter

NOTE: This post contains Amazon affiliate links. Please see my disclaimer page for more information.

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."

Reader Interactions

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  2. Peggy says

    Fantastic recipe! Easy to make cashew butter, even if you don’t have the most powerful food processor! Thank you!

    ★★★★★

    Reply

  4. Salome Taylor says

    I am going to try this recipe straight away. Thanks for sharing

    ★★★★★

    Reply

    • Ashley says

      They can be raw. They flavor will be a little different and raw cashews take a little bit longer to break down into butter but eventually they’ll get there. Adding oil towards the end helps speed things up.

      Reply

  6. Jessica Moreau says

    First time ever making a homemade butter! Was a lot easier than I thought! So yummy could eat it all in one sitting. Going to make your cookie dough bars

    Reply

  9. Tiffani Hernandez says

    I made this today! Literally amazing! So delish 😊 I used no oil, came out absolutely perfect!

    Reply