Last updated on March 7th, 2021 at 04:29 pm
A delicious and creamy homemade cashew butter with only two ingredients in around 20-minutes. Make it from scratch and you can have it as smooth, salty or plain as you like. Serve your cashew butter on bread, simple sweet potato toast with berries, or drizzle over homemade granola.
Why Make Your Own Cashew Butter?
Why not? Of course, you can pop up the street and buy a jar but homemade cashew butter is just so much tastier. If you're not sure how to make it, let me tell you; it's dead easy and so worth the time. Homemade cashew butter is:
- cheaper than store bought
- adaptable to your taste
- quick and easy with only 2-ingredients
- naturally gluten-free and
- so delicious and creamy.
Are you convinced? Great. Let's do this.
What You'll Need
Raw cashews: This recipe uses raw cashews but you can skip a step and buy roasted cashews. These will often be salted so you won't need to add salt. I prefer to roast my own cashews so I can control the salt levels.
Salt: totally optional!
Coconut oil: A teaspoon of coconut oil helps create a smoother cashew butter. I've substituted in sunflower oil too and it worked fine. Any neutral oil will work.
How To Make Cashew Butter
You'll find full instructions and measurements in the recipe card at the bottom of the post. The following is a summary of the steps to go along with the process photos.
To prepare: Add the cashews to a lined baking tray and pop them in the oven for 10-minutes. Keep an eye on them to ensure they don't burn. Remove from the oven and allow them to cool for another 10-minutes.
Step 1: Add the cooled cashews to a food processor and process for 5-minutes.
Step 2: Scrape down the sides of the bowl and continue processing for another 3 to 5 minutes until the mixture is beginning to become fluid (see image 3).
Step 3: Add the softened coconut oil or sunflower oil and salt and continue processing.
Step 4: Process for another 5-minutes (scraping down the sides as needed) until the butter is smooth and thick.
So, there you have it. That is how to make cashew butter. It's super simple and less fuss than running up to the store. Enjoy, x
No 1: While you can make cashew butter in a blender, a processor is easier. You don't have to stop to scrape the bowl down as often and a processor just seems to make shorter work of the process.
No 2: You can totally make homemade cashew butter without adding oil but it does help the processing along a little and creates an extra creamy nut butter.
No 3: This recipe uses raw cashews but you can save time by simply processing pre-roasted, salted cashews. While you can't control how salty your end butter will be, it will save you some time.
Homemade cashew butter will keep in a sealed container in a cool pantry for up to 2 months. You can also store it in the fridge for 4 to 6 months. See this article from HuffPost Australia about storing nut butters.
Nut butter that has gone rancid will change colour to a deeper shade and the butter portion will harden up and separate from the oil. The true test is to smell it. Rancid nuts and nut butter has a metallic smell.
Use your homemade nut butter with these recipes!
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How To Make Cashew Butter
- food processor
- 3 cups raw cashews
- 1 tbsp softened coconut oil or sunflower oil optional
- pinch salt
- Preheat oven to 177°C (350°F).
- Add the cashews to a lined baking tray and pop them in the oven for 10 minutes. Keep an eye on them to ensure they don't burn, giving the tray a shake as needed.
- Remove the cashews from the oven and allow them to cool for 10 minutes.
- Add the roasted cashews to a food processor and process for 5 minutes before stopping to scrape down the sides of the bowl.
- Continue processing until the butter is beginning to liquify a little. Add the oil and salt and continue processing until the butter is smooth and thick. This may take around 10-minutes depending on your machine.
- Transfer the cashew butter to a sealed jar or container and store in a cool pantry for up to 2 months or in the refrigerator for around 4 months.