How to Make Cashew Butter

cashew butter being scooped out of a jar

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.

Course Breakfast, Condiment, Snack

Cuisine American

Diet Gluten Free

Keyword cashew butter fudge, nut butter recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 163kcal

Author Matt Fay

Equipment

Food processor

Ingredients

3 ½ cups raw whole cashews
1-2 tablespoon 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