Cashew Butter
Indulge in the creamy, nutty goodness of homemade cashew butter—a simple yet satisfying spread that elevates everything from toast to smoothies. This recipe highlights the natural richness of raw cashews, gently roasted to perfection for a nuttier, more aromatic flavor. Made with just two optional add-ins—salt for a touch of savory balance and a dash of neutral oil for extra creaminess—this DIY cashew butter is pure, wholesome, and customizable to your taste. With only 15 minutes from start to finish, you’ll watch whole cashews transform into a silky, spreadable masterpiece that’s free of preservatives and full of natural nutrients. Ideal for meal prep, this versatile nut butter can be stored for weeks, making it a pantry staple you'll reach for again and again. Whether slathered on pancakes or swirled into baked goods, every spoonful is a testament to the beauty of homemade simplicity.
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Recipe Information
Ingredients
- 2 cups raw cashews
- 0.25 teaspoons salt (optional)
- 1 teaspoons neutral oil (optional, e.g., sunflower or grapeseed)
Instructions
Preheat your oven to 350°F (175°C). Spread the raw cashews evenly on a baking sheet.
Toast the cashews in the oven for 8–10 minutes, stirring halfway through to ensure they toast evenly. Keep an eye on them to prevent burning; they should turn lightly golden and become aromatic.
Let the toasted cashews cool for about 5 minutes. This prevents the cashew butter from overheating during blending.
Transfer the cooled cashews into a high-speed blender or food processor.
Blend the cashews on high speed, stopping to scrape down the sides of the blender or processor as needed. Initially, the cashews will turn into a crumbly powder, then a thick paste, and eventually a creamy butter. This process may take 3–8 minutes depending on your equipment.
If desired, add salt to taste and a teaspoon of neutral oil to achieve a smoother consistency. Blend again to incorporate.
Once the cashew butter reaches your desired creaminess, transfer it to a clean, airtight jar or container.
Store the cashew butter at room temperature for up to 2 weeks or in the refrigerator for up to 1 month. Stir before each use, as natural oils may separate over time.
Nutrition Facts
Calories |
101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 36 mg | 2% | |
| Total Carbohydrate | 5.4 g | 2% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.1 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 6 mg | 0% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 117 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
