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.
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Nutrition information is automatically calculated, so should only be used as an approximation.
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.
This homemade cashew butter recipe is so easy to make and the result is unbelievably good with a sweet, nutty flavor and a smooth, creamy consistency. I can’t see a reason to ever purchase cashew butter from the store again. The addition of vanilla powder is ingenious and melds seamlessly to create something far above and beyond my expectations. For the most part, we enjoyed the homemade cashew butter on toast, but also on waffles and straight out of the jar. It was fluid enough to be drizzled over popcorn, though not easy to mix to an even coating.
I have an old Cuisinart DLC 7E that I used. The consistency was quite runny, I was able to pour it out of the food processor into a container. It firmed up a little after having been stored in the refrigerator about a week, but it is still pourable. No need to bring it to room temperature to scoop it out or spread it.
If you have access to decent bulk raw cashews and you’ve got a sturdy food processor (mine is an older 14-cup Cuisinart), you have no excuse. You have to make your own homemade cashew butter. It’s much too easy to make and you don’t need to add anything. I didn’t bother to salt the cashew butter and I skipped the vanilla powder, too, even though it’s a FABULOUS addition.
In my area, raw unsalted cashews are a bit pricey, so I made half a batch. Seven ounces of cashews turns out 1/2 cup of the creamiest homemade cashew butter—perfect for a week’s worth of sandwiches, apple slices, and spoonfuls. And since it’s such a small batch, I keep it in the pantry. It stays nicely creamy, but I do stir it before I use it. I guess that’s just habit because it’s not super necessary. Since I have a rather substantial food processor, I dropped in the cashews, fired it up, and walked away for a few minutes. It does help to scrape down the bowl a few times during the 10 minutes of processing. I scraped it down after 3 minutes, again halfway through, and then again just before it was done.