Homemade cashew butter is easy as can be to make yourself. And there’s no hidden sugar or artificial anything. Here’s how to make it.
There’s no need to ever buy cashew butter again. Made with just two ingredients, this homemade nut butter comes together surprisingly easily to make and turns out unbelievably smooth and creamy. It’s also relatively inexpensive to make compared to store-bought cashew butter. Here’s how to make it.–Renee Schettler
HOW CAN I USE CASHEW BUTTER?
- Spread it on toast.
- Dip fruit into it.
- Drizzle it on porridge.
- Blend it into smoothies.
- Add it to banana ice cream.
- Spoon it straight from the jar!
Homemade Cashew Butter
- A really strong food processor, such as a Vitamix or a Cuisinart, to make this nut butter successfully. A punier processor won’t render it totally smooth.
- Preheat the oven to 400°F (204°C).
- Spread the cashews on a rimmed baking sheet and toast for 6 to 10 minutes, until they start to turn golden brown but not burnt. Watch your cashews carefully because they can go from golden to gone beyond hope within seconds. Immediately dump the cashews onto a plate and let cool to room temperature.
- Place the cooled cashews in a powerful food processor with the salt and vanilla powder, if using, and blend for about 10 minutes, until the mixture is totally smooth and creamy. It’s incredibly tempting to stop blending once the nut mixture gets sticky, but keep going. It may form a ball that ricochets around the food processor but don’t worry it will turn into a fairly smooth and creamy, albeit not runny, nut butter. It may take as long as 10 minutes to turn silken and creamy.
- Slather it on anything you want or consume it by the spoon. You can store it in an airtight jar at room temperature or in the fridge. If the cashew butter is refrigerated, you’ll want to let it warm to room temperature before using.
Recipe Testers' Reviews
Cashews are great. Cashew butter is really great. Cashew butter with vanilla is REALLY REALLY GREAT. The recipe is quite simple. Using the food processor works well and I had no issues with my standard Cuisinart model. I looked everywhere for vanilla powder to no avail. I really loved the thought of a bit of vanilla in the cashew butter. I threw caution to the wind and simply added a teaspoon of good quality vanilla extract. It worked like a charm. It was exceptional!
Oh creamy deliciousness! I've made almond butter before and have experimented with other nut butters, but have never tried making homemade cashew butter before. It's really delicious and oh-so-smooth. The recipe called for a really strong processor.
I used my 11-cup Cuisinart and it worked like a charm. It turned the golden roasted cashews into a wonderfully smooth nut butter. The processor didn’t do anything weird like hop across the counter or anything. She was strong and steady—a true workhorse.
I used unsalted raw cashews but added a pinch of salt to the mix in the end. I didn't use the vanilla powder. I processed the cashews for 10 minutes. At the 6-minute mark I was happy with the consistency of the nut butter and considered stopping, but didn't. As the minutes went on, the mixture became creamier and creamier. YUM! At first we couldn't stop scooping it straight out of the jar. Delicious on toast. Yummy with banana or a spoonful in warm quinoa flake porridge. I'm going to try it in cookies next.
Originally published September 20, 2016