Easy Cashew Butter
- PREP 10min
- COOK 10min
- TOTAL 20min
Homemade cashew butter is delicious, creamy, and very simple to make! I love spreading cashew butter onto toast, stirring it into oatmeal, and spooning it into dates. We use a 12-cup food processor (10-cup should be sufficient), but a large, high-powered blender should also work.
You Will Need
3 cups (16oz) raw unsalted cashews
1 tablespoon oil like avocado oil or coconut oil for a slight coconut flavor
1/4 teaspoon fine sea salt, plus more to taste
1/4 teaspoon to 1/2 teaspoon ground cinnamon, optional
1/4 teaspoon to 1/2 teaspoon vanilla extract, optional
Honey or maple syrup, optional
Directions
Preheat the oven to 350°F (177°C).
Add the cashews to a round or square cake pan (or rimmed baking sheet).
Roast the cashews for 3 minutes, shake the pan, and then roast for another 3 to 5 minutes, or until the nuts are lightly browned and smell nutty ( watch that they do not burn). Let them cool until you can handle them.
If you are making crunchy cashew butter, add 1/3 cup of the roasted cashews to the bowl of a food processor. Pulse 3 to 4 times or until the nuts are chopped into tiny pieces. Transfer the chopped nuts to a bowl and reserve for later.
Add the roasted cashews to a food processor bowl. Process for 1 minute, then scrape the sides of the bowl with a rubber spatula.
Add the oil, and then process another 2 to 3 minutes until the cashew butter is shiny and smooth. Depending on the brand/variety of nuts you are using, this may take slightly longer. As you process them, the cashews will go from whole nuts, to a fine powder, to a clumpy mess, and finally to a creamy smooth substance. Stopping and scraping or breaking up any large clumps will help to quicken the process.
When the cashew butter is smooth and creamy, add salt, cinnamon, and vanilla. Process for 10 to 20 seconds and then taste. If you feel it needs more salt, cinnamon, or vanilla, add more.
To sweeten it, add a teaspoon or more of honey or maple syrup and process for another 5 to 10 seconds so that it is well incorporated.
For crunchy cashew butter, stir in the reserved chopped cashews.
Adam and Joanne's Tips
- Storing: Homemade cashew butter lasts 3 to 4 weeks. I like to store mine in mason jars in the refrigerator.
- Can I make it in a blender? Yes, but you’ll need to use a high-powered blender (which most are). More expensive models with a tamper (like Vitamix) will make the process much quicker.
- The nutrition facts provided below are estimates.