How to Make Cashew Butter
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 mins
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Total Time
23 mins
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Servings
12 (2 tablespoons) servings
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Calories
178 kcal
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Course
Condiments, Snacks, Others
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Cuisine
American
How to Make Cashew Butter
Description
How to Make Cashew Butter transforms simple raw cashew nuts into a smooth, creamy nut butter by roasting and blending. The roasting step at 350ºF adds a mild golden color and warms the nuts, which brings out their natural oils and flavor. After roasting and cooling, the cashews are processed for several minutes until they form a creamy consistency, with occasional scraping to ensure uniform blending. Adding a tablespoon of neutral oil helps achieve the desired spreadability, while salt is added to taste for balance.
The homemade cashew butter has a rich, smooth texture and a nuanced flavor from the toasted nuts. Versatile for spreads, baking, or recipes calling for nut butter, this recipe yields about 1 1/2 cups. Storing it in an airtight jar in the fridge or pantry keeps it fresh for several weeks.
This method relies on controlling roasting time to avoid over-browning, and the neutral oil lets you adjust thickness. It’s a straightforward technique for making cashew butter without extra additives.
Ingredients
- 3 cups cashew nuts raw
- 1 tablespoon neutral oil
- ¼ teaspoon salt or to taste
Instructions
- Preheat the oven to 350ºF.
- Place the cashews on a half sheet pan evenly spread out. Roast in the preheated oven until lightly golden in color, about 6-8 minutes, shaking the pan once halfway through. Allow to cool for 10 minutes in the sheet pan.
- Once slightly cooled, transfer the cashews to a food processor. Turn the food processor on and let it run on high for about 5 minutes, scraping down the sides with a spatula as necessary.
- Once the consistency is creamy and there are no more crumbs, add the neutral oil and salt, if desired. Turn the food processor on again and blend for about 30 more seconds to incorporate the oil and salt.
- Transfer to a jar or airtight container and store in the fridge, or in the pantry if you are consuming it within 2-3 weeks.
Notes
- The recipe yields approximately 1 1/2 cups of cashew butter, with serving size about 2 tablespoons.
- Store the cashew butter in an airtight container; it keeps up to 2-3 weeks in the fridge or a few days in the pantry.
- Any food processor or high-speed blender like Kitchen Aid, Dash blender, Vitamix, or Ninja can produce the creamy texture needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12(2 tablespoons) servings
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 10g | 3% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 4mg | 0% |
| Potassium | 213mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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