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    Home » How To

    Homemade Cashew Butter

    Published: Aug 5, 2020 Updated: Feb 9, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Homemade Cashew Butter

    Make the most delicious homemade cashew butter with this easy 2-ingredient recipe. It’s rich and super creamy, and ready in 10 minutes.

    Cashew butter in a glass jar with a spoon.

    Wanna make your own homemade cashew butter? It’s too easy.

    It’s just 2-ingredients and about 10 or so minutes and you have beautifully creamy cashew butter.

    Of course it’s super easy to just go and buy a jar of cashew butter at the store, but the benefits of making your own are that you can save money and also that you get a really fresh and delicious batch of nut butter. It really does seem to taste so much better than what you can buy in the store. 

    We love making our own nut butters, check out our homemade peanut butter and homemade almond butter recipes too. 

    Cashew butter in a glass jar.

    How To Make Cashew Butter

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add roasted, salted cashews to the food processor and process. It will start off crumbly and then will start to clump and stick to the sides.
    • Stop the food processor and scrape down the sides and then start it up again.
    • While the machine is running, pour in the melted coconut oil.
    • Keep processing until it reaches a smooth, creamy cashew butter consistency.
    Step by step process photo collage of making cashew butter.

    Top Tip: Make it in a food processor. It is possible to make nut butters in a blender but I find it much harder to do. A food processor is the best and easiest way to make nut butters.

    Cashew butter pouring from a food processor into a glass jar.

    Ingredient Notes

    • Roasted and salted cashew nuts. The easiest and best tasting option is to use roasted and salted cashews. Roasted cashews process into a nut butter much more easily than raw cashews. The flavor is also really good with roasted cashews.
    • Coconut Oil. We used melted coconut oil but you can actually use any oil. The oil really helps the process along and it goes much faster. If you prefer not to use oil you can omit it, but it will likely take a few minutes longer.
    Cashew butter in a glass jar with a spoon.

    Storing and Freezing

    Keep your cashew butter stored in a glass jar in the fridge where it will stay good for 2 weeks or longer.

    It is also freezer friendly if you’d like to freeze some. Thaw it overnight in the fridge when you’re ready to use it.

    Spoonful of cashew butter above a glass jar of cashew butter.

    More Delicious Cashew Recipes

    1. Cashew Milk
    2. Cashew Cheese
    3. Cashew Queso
    4. Cashew Dressing
    5. Cashew Ice Cream
    6. Cashew Cream

    Did you make this recipe? Be sure to leave a comment and rating below!

    Cashew butter in a glass jar with a spoon.

    Cashew Butter

    Make the most delicious homemade cashew butter with this easy 2-ingredient recipe. It’s rich and super creamy, and ready in 10 minutes.
    4.85 from 13 votes
    Print Pin Rate
    Course: How To
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 24
    Calories: 117kcal
    Author: Alison Andrews

    Ingredients

    • 3 cups Roasted, Salted Cashews (450g)
    • 2 Tablespoons Coconut Oil Melted
    Prevent your screen from going dark

    Instructions

    • 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 then start it up again.
    • While the machine is running, pour in the melted coconut oil.
    • Keep processing until it reaches a smooth, creamy cashew butter consistency.

    Notes

    1. If you only have raw cashew nuts then it will be best to roast them first. Place the cashews in a single layer on a baking sheet and roast them at 350°F for around 10-12 minutes until nicely roasted. Keep a watch on them so they don’t burn. 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 a little salt to taste.
    2. It is possible to make this without any added oil, but it does tend to take longer.
    3. Keep it stored in a glass container (covered) in the fridge for 2 weeks or longer.
    4. This recipe makes around 1 ½ cups of cashew butter. 
    5. This recipe was first published in November 2017. Now updated with new photos and extra tips.

    Nutrition

    Serving: 1Tablespoon | Calories: 117kcal | Carbohydrates: 6.1g | Protein: 2.8g | Fat: 9.8g | Saturated Fat: 2.6g | Sodium: 120mg | Fiber: 0.5g | Sugar: 0.9g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Sara says

      August 17, 2020 at 2:09 am

      How much salt is needed per cup of cashews? I find unsalted nut butters undesirable. Even salted cashews have a minimum amount of salt so I’d like to know how much salt to add.

      Reply
      • Alison Andrews says

        August 17, 2020 at 9:45 am

        If you use roasted salted cashews then no extra salt is needed. But if you do feel it’s needed, then add it to taste.

        Reply
    2. Agnes Lee says

      July 19, 2020 at 9:12 am

      Thank you Alison for the recipe!!!! I tried it and it is amazing!!!! I always love cashew nuts but never knew cashew nut butter is so easy to make. My cashew nuts were a little bit burnt but it wasn’t way over-burnt — I was pleasantly surprised to find that it gives me only mildly toasted nutty flavour and the nut butter colour is a bit darker than your pictures. All in all it was good!!!!! I am so glad I saw your recipe before spending the money to buy the cashew nut butter from the store! Thank you so much!!!!5 stars

      Reply
      • Alison Andrews says

        July 20, 2020 at 8:59 am

        Hi Agnes, so glad to hear it was a success! Thanks for the great review!

        Reply
    3. Ben says

      May 28, 2020 at 7:03 am

      This was very tasty! ????5 stars

      Reply
    4. liz says

      February 14, 2020 at 2:35 am

      i’m unsure why mine differed so much but at the 12 minute mark at 350 (i use an oven thermometer) mine were just on the verge of being burnt while roasting! i’m glad i didn’t set my timer for any longer! also – i needed to add almost double the amount of oil…

      anyway, thank you for sharing how simple it is to make your own…store bought cashew butter by my flat in brooklyn is like 16 dollars. hahah4 stars

      Reply
      • Alison Andrews says

        February 14, 2020 at 10:03 am

        Hi Liz, glad you were keeping an eye out so that they didn’t burn and thanks for the feedback! Yes, it can be a lot more affordable to make it yourself! 🙂

        Reply
    5. Mike McMahon says

      December 29, 2019 at 7:45 pm

      Used no oil, jus about 2TBLP water. Also, added about a 1/2TBSP maple syrup (I made myself, last winter). Came out very good. Started with the raw cashews and roasted for 12 minutes on convection.

      Very nice and eating warm on some multigrain bread. Excellent.

      Just left the carnivore world after Christmas. Feel much better already. Hope I can stay with it.

      Reply
      • Mike McMahon says

        December 29, 2019 at 7:46 pm

        5 star.5 stars

        Reply
        • Alison Andrews says

          December 31, 2019 at 9:05 am

          Thanks so much Mike! 🙂

          Reply
    6. Anthea Herbert says

      December 04, 2019 at 5:14 pm

      Thank you for this simple and easy recipe. I roasted my raw cashews and am delighted with the result. Using some of the nut butter to make chocolate cupcake “brownies “. Thanks again ????5 stars

      Reply
      • Alison Andrews says

        December 05, 2019 at 9:06 am

        Awesome! I’m so glad you enjoyed the recipe! Thanks for the wonderful review. 🙂

        Reply
    7. Judie says

      July 29, 2019 at 2:29 am

      I used raw frozen 2 tbs melted coconut oil. Started in blender. Wrong food processor in seconds. Yummy.

      Reply
    8. Charlotte says

      July 27, 2019 at 10:32 am

      Can’t wait to try it….when I get a food processor4 stars

      Reply
    9. Marlene says

      July 09, 2019 at 4:56 pm

      Soooo Good! Thank you for this wonderful recipe!5 stars

      Reply
      • Alison Andrews says

        July 11, 2019 at 10:19 am

        So glad you liked it! Thanks for the wonderful rating! 🙂

        Reply
    10. Diane miller says

      September 19, 2018 at 3:18 am

      It tasted real good.5 stars

      Reply
      • Alison Andrews says

        September 19, 2018 at 7:53 am

        Excellent! 🙂

        Reply
    11. Meaghan Brennan says

      July 06, 2018 at 12:03 am

      How long does it keep? Does it keep best in the refrigerator or pantry?

      Reply
      • Alison Andrews says

        July 06, 2018 at 11:23 am

        Keep it stored in a jar in the fridge and it will keep well for 2 weeks or more.

        Reply
    12. Michael Cole says

      May 18, 2018 at 2:29 pm

      Why is it necessary to roast the cashews? Can’t you just use raw cashews? I have a giant bag of cashew pieces that i bought that I’m using to make cashew milk. Can I use those?

      Reply
      • Alison Andrews says

        May 18, 2018 at 2:44 pm

        Hi Michael, you definitely can make it with raw cashews but it just takes a lot longer, when they’re roasted they release their oils much quicker, so the whole process is quick and easy.

        Reply
    13. John Kraus says

      March 13, 2018 at 5:19 am

      I am planning on trying several of the recipes, question, is the coconut oil refined or virgin?

      Reply
      • Alison Andrews says

        March 13, 2018 at 7:35 am

        I used virgin in this case, but whatever you had on hand or tend to prefer would be fine for this. 🙂

        Reply
    14. Anna Andrews says

      November 10, 2017 at 5:33 am

      Rich and creamy nutty butter5 stars

      Reply
    15. Jennifer Bliss says

      November 07, 2017 at 9:41 pm

      Yum! A major staple!

      Reply
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