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5.0 from 6 votes

Cashew Butter Recipe

Give your breakfast routine a luxurious upgrade with this homemade Cashew Butter Recipe. This creamy nut butter is easy to make at home; all you need is a food processor and a little time.

Cook Time
mins
Total Time
15 mins
Servings: 16 servings (2 tbsp each)
Calories: 178 kcal
Cuisine: American

Ingredients

  • 4 cups cashews (see note 1)
  • 2-4 tablespoons unflavored oil if necessary, for easier blending (see note 2)
  • pinch of salt optional but recommended (see note 3)
  • sweetener optional (see note 4)

Instructions

    Cup of Yum
  1. In the bottom of a high-powdered blender or food processor, add cashews. Pulse the cashews until they are finely chopped.
  2. Process or blend on a low speed for 1 minute continuously, then stop the machine and scrape down the sides. The cashew butter will be dry and gritty.
  3. Process or blend on a low speed a second time for 1 minute continuously, then stop the machine and scrape down the sides. The cashew butter will start to form a clumpy paste.
  4. Process or blend on a low speed a third time for 1 minute continuously, then stop the machine and scrape down the sides. The cashew butter will be thick and grainy at this point. If the blender or food processor is having a hard time blending or if the motor is overheating, add a little oil - just enough to facilitate blending, otherwise, the cashew butter could end up oily.
  5. Process or blend on a medium speed fourth time for 1 to 2 minutes longer. The cashew butter should be creamy and smooth at this point. It will also be warm and fragrant and delicious. If desired, add a pinch of salt and sweeten.

Notes

  • Store cashew butter at room temperature for up to 2 weeks or in the refrigerator for up to 6 months. Chilled cashew butter is harder to stir and spread.
  • Cashews: To roast cashews, preheat oven to 325 degrees. Add raw cashews in a single layer on a rimmed baking sheet and roast for 10-15 minutes. But don't walk away! Stir occasionally to prevent scorching and keep an eye on your cashews since oven temperatures may vary. 
  • Oil (optional): A neutral oil, such as grapeseed oil or olive oil helps raw cashews blend smoothly.
  • Salt (optional): A pinch of good sea salt boosts the flavor.
  • Sweetener (optional): A little sweetener to taste can be nice. Try brown sugar, maple syrup, honey, or stevia.
  • Yield: 4 cups of nuts makes about 16 ounces of cashew butter. 1 serving = 1 ounce or 2 tablespoons.
  • Storage: Store cashew butter at room temperature for up to 2 weeks or in the refrigerator for up to 6 months. Chilled cashew butter is harder to stir and spread.

Nutrition Information

Serving 2 tbsp Calories 178kcal (9%) Carbohydrates 10g (3%) Protein 6g (12%) Fat 14g (22%) Saturated Fat 3g (15%) Sodium 4mg (0%) Potassium 213mg (6%) Fiber 1g (4%) Sugar 2g (4%) Vitamin C 1mg (1%) Calcium 12mg (1%) Iron 2mg (11%)

Nutrition Facts

Serving: 16servings (2 tbsp each)

Amount Per Serving

Calories 178

% Daily Value*

Serving 2 tbsp
Calories 178kcal 9%
Carbohydrates 10g 3%
Protein 6g 12%
Fat 14g 22%
Saturated Fat 3g 15%
Sodium 4mg 0%
Potassium 213mg 5%
Fiber 1g 4%
Sugar 2g 4%
Vitamin C 1mg 1%
Calcium 12mg 1%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.