Let's learn how to make cashew butter at home: 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 this recipe is so wonderful
Once you learn how to make cashew butter at home, you won't be spending $12-14 on a jar at the store again.
The cost breakdown is about 1/2 of the price. I like to buy raw cashews in bulk online for roughly $6-7 a pound.
I use 3 1/2 cups of raw cashews for this recipe which is about 1 pound. I like to roast them on my own at home because it tastes bests with the freshly roasted cashews.
This cashew 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!
Ingredients and equipment needed for homemade cashew butter
Raw cashews: I prefer to start with raw whole cashews. I do not recommend using cashew pieces because they will roast unevenly and you may end up with some that are burnt while others are still raw depending on their size.
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 cashew butter
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 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 pan, 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.
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
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.
Is it cheaper to make your own cashew butter?
Yep, absolutely.
You will save about half of your money making your own cashew butter.
Use that extra cash to buy yourself a nice treat at the grocery store! 😉 I'm thinking a pint of your favorite ice cream works, hehe.
Love this post on how to make cashew butter? You could pair it with these yummy recipes:
How to Make Cashew Butter
Equipment
- Food processor
Ingredients
- 3 1/2 cups raw whole cashews
- 1-2 tbsp avocado oil or coconut oil
- sea salt to taste, optional
Instructions
- Spread the 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 pan, 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. 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.
Notes
- Cashews: Purchase whole cashews, not pieces, so they roast evenly.
- Oil: Be sure to use coconut oil or avocado oil.
Nutrition
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
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