Make homemade cashew butter and other nut butters in just 5 minutes! All you need is roasted nuts, a food processor and optional sweetener and salt! So easy and sooo creamy and delicious.
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Cashews: We’re starting with roasted cashews for convenience. If you’re using raw cashews, you’ll want to roast them in the oven for 6-7 minutes at 350 degrees until lightly toasted. Additionally, you can use this same recipe to make homemade peanut butter, almond butter, walnut butter, hazelnut butter or even sunflower butter (school lunch friendly!) with the same process.
These additional ingredients are optional, but really elevate the flavor and balance with the nuts.
Maple Syrup (or Honey): Just a touch of sweetener helps balance the saltiness of the cashews. You can use maple syrup, honey or even granulated sugar.
Salt: Add salt to your taste. If you’re using roasted, salted cashews you may not need to add any salt at all. Make sure to taste and adjust to your liking.
- Food Processor (this is a job for a strong one like Cuisinart or Ninja)
- Rubber Scraper/Spatula
- Jar to store prepared cashew butter
How to Make Homemade Cashew Butter
To make homemade cashew butter or any other nut butter, all you need to do is blend the roasted nuts in a food processor until it becomes a smooth, creamy butter. This usually takes about 5 minutes, but could take longer depending on how powerful your food processor is.
You’ll see the nuts turn into a course grind and then a fine powder. Then, it will look pretty clumpy and you may even see some of the natural oils come out of the nuts. Keep going and it will eventually turn into smooth cashew butter.
At this point, you can add your optional maple syrup or honey and blend a few more pulses to combine. Taste and add additional salt if you want. That’s it! Store in a jar with a lid and you can keep it at room temperature or in the fridge, whichever you prefer.
Over time, you may see that the oil separates a bit from the cashew butter. Just give it a good stir and you’re ready to use.
Once you have made the basic cashew butter recipe, you can play with the flavors.
- Add 2 Tablespoons of cocoa powder and an extra Tablespoon of maple syrup to make chocolate cashew butter
- Add a drizzle of toasted sesame oil while blending for a savory version
- Go crazy with the spices – cinnamon, chile powder, cardamom
- Add a handful of toasted coconut and blend until smooth
Frequently Asked Questions
Homemade nut butters will last about a month at room temperature or up to 3 months in the refrigerator. Since this does not have any added preservatives, it doesn’t last as long as shelf-stable nut butters.
Absolutely, this exact process can be used to make homemade peanut butter, almond butter, walnut butter, or hazelnut butter. If you have a nut allergy, you can use this same process to make sunflower butter and you can use toasted sesame seeds to make your own tahini this same way!
Not only is it cheaper, you get to control the ingredients and there are no added preservatives. When comparing store-bought natural cashew butter to homemade cashew butter, you’re saving about $2 per jar and dare I say homemade tastes better!
More Homemade Pantry Recipes
- Instant Pot Apple Butter
- Homemade Cornbread Mix
- DIY Everything Bagel Seasoning
- Homemade BBQ Sauce
- Easy Homemade Mayonnaise
Homemade Cashew Butter Recipe
- 2 cups roasted cashews (salted or unsalted)
- 1 Tablespoon maple syrup (optional)
- salt to taste
- Place roasted cashews in food processor and blend for 4-5 minutes. You will see the cashews grind from whole to chopped to a powder and then become a creamy consistency. You may see the natural oils in the cashews separate. Just keep blending until it is smooth.
- Scrape the sides of your food processor bowl and add optional maple syrup or honey and salt to your liking. Blend for 30 more seconds.
- Store in a jar at room temperature for up to a month or in the fridge for up to 3 months.
Flavor Variations: Once you have prepared your basic nut butter, you can play with the flavors. Add vanilla extract, more maple syrup, honey or sugar, or even cocoa powder for a chocolate version.
The process of blending nuts into nut butter works for other nuts such as almonds, peanuts, and hazelnuts.
Storage: Store your homemade nut butter in a jar with a lid at room temperature if you prefer a smooth, easy to spread consistency or in the fridge if you prefer a thicker consistency. It will keep at room temperature for about a month and in the fridge for up to 3 months.
You can start with raw cashews, almonds, peanuts or hazelnuts and roast them at 350 degrees Fahrenheit for 6-7 minutes until lightly toasted. For hazelnuts, roll the roasted nuts in a clean towel to remove the brown skin while they are still warm. You can use unsalted nuts and add salt to suit your taste.
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Amount Per Serving: Calories: 81Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 117mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 2g