How to make Cashew Butter

Wanna know how to make cashew butter? It’s too easy.

2-ingredients and about 10 or so minutes and you have beautifully creamy homemade cashew butter.

I decided to make some because I wanted to use it in a recipe for pumpkin fudge! But you know, cashew butter can be super pricey in some places if you buy it ready made.

It was going to save me some serious dough to just make it myself!

And I’m really glad I did, because it’s super easy and super delicious.

The other benefit to making your own cashew butter is you know exactly how fresh it is.

There are just 2-ingredients – roasted and salted cashew nuts, and some coconut oil.

I chose coconut oil for this as I thought the flavors would blend nicely, but you can really use any oil, or none at all.

When I was making my vegan nutella and making hazelnut butter for it, I didn’t use any oil.

If you don’t add oil, it just takes a tiny bit longer to make the nut butter, but if you prefer not to use added oils, this is definitely an option.

I also roasted the nuts myself (for the nutella). So this is also an option if you prefer to buy the nuts raw and take care of that part yourself.

Using roasted nuts is important when making nut butters, not because it’s impossible to make it with raw nuts, just because using roasted nuts makes it a heck of a lot easier as the oils are that much quicker to release in roasted nuts than in raw nuts. Raw nut butters are definitely possible but heaps harder to make, and the flavor of a roasted nut butter is super tasty too. So… super tasty + easy = winning combination.

As you can see, the texture of this nut butter is smooth and creamy but there is also a bit of texture there. This is because it was done in the food processor rather than the blender. I really recommend this method as the blender makes the process much more challenging.

However, when it is already made, if you are really attached to the idea of ultimately smooth nut butter, you could transfer it to the blender to get it totally smooth. I didn’t because it didn’t seem necessary and a bit of texture is lovely too.

You will love this homemade cashew butter, it is:

• Creamy
• Smooth
• Rich
• Salty
• 2-Ingredients
• Quick and easy

Use it in smoothies, sauces, desserts, as a dip, a spread or for whatever your heart desires! Keep it stored in a jar in the fridge, where it will keep beautifully for weeks!

So what do you think of this recipe for how to make cashew butter? Let us know in the comments! And if you make it, please rate the recipe as that really helps us. Any pics tag us #lovingitvegan on instagram as we would love to see them!

If you like making your own nut butters, then check out our how to make almond butter recipe and our homemade peanut butter recipe as well.

And since you’re here, why not sign up to our email list, you’ll get an awesome free ebook and you’ll be the first to know when new recipes are posted to the blog.

How to make Cashew Butter

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★★★★★

4.8 from 4 reviews

• Author: Loving It Vegan
• Prep Time: 10 mins
• Total Time: 10 mins
• Yield: 1 and 3/4 cups

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Description

Learn how to make cashew butter with this easy 2-ingredient recipe. Rich, creamy and smooth homemade cashew butter.

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Ingredients

• 3 cups (450g) Roasted, Salted Cashews
• 2 Tbsp Coconut Oil (Melted)

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Instructions

1. Add the roasted, salted cashew nuts to the food processor and process. It will start off crumbly then will start to clump and stick to the sides. Stop the food processor and scrape down the sides and start up again.
2. While the machine is running, pour in the melted coconut oil.
3. Keep processing until it reaches a smooth, creamy cashew butter consistency.

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Notes

If you use raw cashew nuts, roast them first, in a single layer on a baking sheet, at 350°F for around 12-15 minutes until nicely roasted. Then add to the food processor and follow the rest of the directions. If you do it this way, you’ll need to add in some salt.

• Category: How To, Spread, Nut Butter
• Cuisine: Vegan

Nutrition

• Serving Size: 1 Tablespoon
• Calories: 100
• Sugar: 0.8g
• Sodium: 102mg
• Fat: 8.4g
• Saturated Fat: 2.2g
• Carbohydrates: 5.2g
• Fiber: 0.4g
• Protein: 2.4g