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Cashew butter in a jar on a plate with raw cashews around it and a spoon lifting the cashew butter out of the jar in a big drip.
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5 from 4 votes

Homemade Cashew Butter

A simple, delicious and creamy homemade cashew butter which is the perfect addition to your store cupboard.
Cook Time10 minutes
Processing time5 minutes
Total Time15 minutes
Course: Sauce, Snack
Cuisine: Gluten free, Vegan, Vegetarian
Diet: Vegan, Vegetarian
Servings: 24 tablespoons
Calories: 92kcal
Author: Sasha Hooper

Ingredients

Instructions

  • Preheat the oven to 180°C/350°F. Place your cashews on a baking sheet, and roast in the oven for 5 minutes, remove and toss the nuts and return to the oven for another 5 minutes until golden brown. Let them cool for a few minutes before processing.
    3 cups raw cashew nuts
  • Add the slightly cooled nuts and sea salt to the food processor and process until smooth, about 5-7 minutes depending on the power of your processor. Store in a clean mason jar.
    ½ teaspoon sea salt, 3 cups raw cashew nuts

Notes

Nuts - You can use this same method to make any nut into nut butter. Some nuts such as almonds can be a little unwilling to give up their oils and as such you may find it useful to add a little neutral oil to get them going.
Make it crunchy - If you like crunchy nut butter you can reserve some of the roasted cashew nuts before processing the rest. Chop them into small bits and stir throughout the finished cashew butter to make a crunchy version. Or you can just add the chopped cashews to the processor and pulse them into the finished nut butter.
Food processor - we recommend using a food processor rather than a blender.

Nutrition

Serving: 1 tablespoon | Calories: 92kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7.3g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 4g | Sodium: 34.5mg | Potassium: 110mg | Fiber: 0.6g | Sugar: 1g | Vitamin C: 0.1mg | Calcium: 6.2mg | Iron: 1.1mg