How to Make Cashew Butter

Let's learn how to make cashew butter at home with just 2 ingredients: it's easy, creamy, and absolutely fantastic on its own or paired with something delightful. I love it with fruit, yogurt, ice cream, on toast, etc. It's a perfect low carb and keto snack.

Why Knowing How to Make Cashew Butter Matters

Once you learn how to make cashew butter at home, you won't be spending $12-14 on a jar at the store again. You won't have to buy peanut butter, almond butter, or any other nut butter unless you really want to.

The cost breakdown is about ½ of the price. I like to buy raw cashews in bulk online for roughly $6-7 a pound.

Why it's better than store-bought cashew butter:

Besides saving money, homemade cashew nut butter is a delicious and nutritious alternative to store-bought versions, and the best part is that you control exactly what goes into it.

Unlike many processed store-bought nut butters, homemade cashew butter skips the unnecessary additives, preservatives, and excess sodium, which means you're getting a purer, more wholesome spread. By making it yourself, you avoid added sugars that sneak into some store-bought versions.

Why I chose cashew nuts:

The cashew offers a nice balance of healthy fat, fiber, plant-based protein, and have a decent carbohydrate count. While cashew butter is slightly lower in fiber compared to almond or peanut butter, it still offers a good amount to aid in digestion and support gut health.

And they just taste so good!

This homemade nut butter tastes absolutely delicious licked off the back of a spoon or used as a dip or spread.

You can eat it with fresh fruit, on yogurt, ice cream, a piece of toast, etc.

You are going to absolutely love it. Feel free to add a bit of sea salt if that's your vibe!

Key Ingredients and equipment needed for homemade cashew butter

Raw cashews: I prefer to start with raw whole cashews. Cashew pieces aren't recommended because they will roast unevenly and you may end up with some that are burnt while others are still raw depending on their size.

I generally use 3 ½ cups of raw cashews for this recipe which is about 1 pound. Then I'll roast them on my own at home in the oven because it tastes bests with the freshly roasted cashews.

Avocado oil or coconut oil: You can use either in this recipe. You will not taste the coconut from coconut oil so do not let that deter you! 😉

Sea salt: This is completely optional. I like to leave mine unsalted. You can alternatively split it in half and stir in sea salt to one jar and leave the other unsalted.

Food processor or high-speed blender: I like to use either my Cuisinart food processor or Vitamix blender.

*I have not tested how to make cashew butter using any other equipment.*

How to make this homemade cashew butter recipe

Time will be on your side in this recipe. It will take roughly 10 minutes in the food processor

Okay, here's what you need to do:

Spread the raw unsalted cashews on a baking pan in an even layer, and bake  at 325ºF for about 15 minutes, or until just slightly golden. I suggest keeping an eye on them after 10 minutes just to be sure they don’t get dark.

Let the cashews cool a little on the baking sheet, for about 10 minutes.

Add cashews to the food processor bowl and turn on high. Every few minutes, you will need to scrape down the sides of the bowl.

Keep whirling away. You will see the texture become mealy/chunky and then more powdery. Soon after that, it will start to become creamy - like the consistency of oatmeal.

Once you see it get a little bit creamy, add in the oil.

Process for another 3-5 minutes until it has reached the consistency you desire. 

The whole process will take about 10-15 minutes total!

If you'd like to add in some sea salt, now would be the time to do so. Alternatively, you can split the batch in half and be left with unsalted cashew butter and salted cashew butter both!

Transfer to an airtight container and into the refrigerator. It will keep for several weeks like this.

Ways to use Homemade Cashew Butter

Oh, there are infinite ways for you to enjoy this, but here are a few of my highlights:

• On toast, a bagel, an English muffin, etc.
• On a yogurt bowl
• As a dip for your favorite fresh fruit (I love it with apples!)
• As a base for my curry sauce here
• Throw it on some overnight oats!
• Mmm, with a spoon and that's it 🙂
• Use it as the nut butter/fat addition in my Creamy Avocado Smoothie or Banana Spinach Smoothie

Tips if you prefer a sweeter nut butter

If you like your nut butter on the sweeter side, you can try the following idea. I suggest adding these items toward the end of the blend process, even about the same time you add the sea salt.

• Honey (one or two tablespoons depending on your taste)
• Maple syrup (go organic)
• Vanilla extract
• Brown sugar
• Cocoa powder for a chocolate taste

To be honest, my whole family enjoys the cashew butter best just by itself straight out of the jar.

It's super creamy, full of flavor and tastes way better than anything you can find at the store.

Love this post on how to make cashew butter? You could pair it with these yummy recipes:

Vegan Overnight Oats

Gluten Free Zucchini Bread

Easy Thai Chicken Curry

Banana Oat Flour Pancakes

Glowing Pregnancy Smoothie