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 Rossi
How to 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
- Quick Glance
- 10 M
- 45 M
- Makes about 1 cup
Special Equipment: 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.
IngredientsEmail Grocery List
Recipe Testers Reviews
This recipe is so easy to make and the result is unbelievably good with a sweet, nutty flavor and a smooth, creamy consistency. I cannot 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 it 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 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 pricy, so I made half a batch. Seven ounces of cashews turns out 1/2 cup of the creamiest 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.
Oh creamy deliciousness! I have made almond butter before and have experimented with other nut butters, but have never tried making 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.
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!