How to Make Cashew Butter

Name: How to Make Cashew Butter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 cups
Ingredients: 4 cups raw cashews; 2 teaspoons extra virgin coconut oil

User Reviews

5.0

69 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
2 cups
Calories
100 kcal
Cuisine
American

How to Make Cashew Butter

Iris Warren

Report

All you need is two ingredients, an oven, and 15 minutes in the food processor to make the easiest, creamy Homemade Cashew Butter. You won't believe how simple it is!

Share:

I Made This!

51 people made this

Print

14 people printed this

Save this

41 people saved this

Ingredients

Servings

4 cups raw cashews I used these
2 teaspoons extra virgin coconut oil

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Preheat oven to 325ºF and place raw cashews on a medium-sized baking sheet. Spread evenly in one layer and toast for 10-15 minutes, or until lightly golden. Let cashews cool on pan for 10 minutes.
Process cashews: Place slightly cooled cashews in bowl of food processor and cover with lid. Process for about 10 minutes, scraping down the sides of the bowl periodically if necessary. Once your cashews have turned into a slightly creamy consistency, with the motor running, add 2 tsp of coconut oil and process the cashew butter for another 5 minutes, or until desired consistency.
Cool and store: Transfer cashew butter into jar with lid and store in fridge.

Equipments used:

Notes

I have a 12 cup Breville food processor, and 4 cups of cashews allowed me just enough to have the blades work properly while grinding down the cashews. I wouldn't recommend using less than 4 cups in a 12 cup bowl, or you may not achieve a creamy consistency in the end. prep time refers to oven time for toasting cook time refers to time in processor serving size based on 1 tablespoon, nutrition information approximate.
If you loved this recipe, try my Homemade Almond Butter Recipe too!
STORING: Store cashew butter in a glass jar with secure lid in a cool, dark place up to 3 weeks. Or store in the fridge for about 1 month.
Each serving is 1 tablespoons. This recipe makes about 2 cups.

Nutrition Information

Show Details

Serving 1Tablespoon Calories 100kcal (5%) Carbohydrates 5g (2%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 5g Sodium 1mg (0%) Fiber 1g (4%)