Sweet, creamy, thick, and ultra smooth, this homemade cashew butter is perfect for baking, spreading on toast, and more. Only one ingredient - no oil needed - and made in just 20 minutes!
I've already shared my smooth, oil-free mixed nut butter which uses creamy cashews to give depth to the flavor, but if you want something even more decadent, you are in the right place.
Cashews have a mostly neutral flavor, with hints of sweet nuttiness that you can emphasize by placing in baked goods or de-emphasize by adding salt or using with savory foods. The oils in the nut allow you to easily get a smooth butter, and their denseness thickens the butter making it a deliciously indulgent treat.
The process to make this cashew butter is very similar to my mixed nut butter: heat the nuts to release their natural oils and then blend until smooth.
It's super easy to make and a great homemade nut butter to keep around.
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Why I love Homemade Cashew Butter
- Dietary needs - this recipe is vegan/plant-based, oil-free, dairy-free, gluten-free, and sugar-free
- Easy to make - it's SO easy to make nut butter, and cheaper too!
- Delicious flavor perfect for baking - I use nut butter in a lot of recipes, and usually I call for a "neutral nut butter" - one that won't add any extra flavor. If you make this nut butter with the nuts listed below you'll have the perfect neutral butter that doesn't add any crazy flavor to your baked goods
- Smoother and creamier than store bought - so many store bought nut butters are thick and incredibly hard to mix. When you make nut butters at home, you can mix them until they are ultra creamy
Ingredient Notes
There's only one ingredient in this cashew butter: cashews.
No need for oil at all. Cashews have enough natural fat to break down into a super smooth and creamy butter.
How to make Cashew Butter
Step 1. Preheat the oven to 350°F.
Step 2. Roast the cashews in the oven for 10 minutes or so, until you start to smell them. That's when you know the oils in the cashews are ready to be released. And that's how you get the cashew butter to be super creamy without adding any artery-clogging oil.
Step 3. Place the warmed cashews in the food processor, pulse to a rough chop, and then let the food processor run. You will probably need to process the cashews for a good 10 minutes, depending on the power of your food processor.
It might take a while for the cashews to actually look like cashew butter. Don't give up! It will turn smooth and creamy, I promise. Just make sure to scrape the sides of the processor every couple minutes.
If you're food processor is older, I suggest giving it a break to rest. Especially if you feel it getting really hot.
When it looks creamy and delicious, stop processing and enjoy!
FAQ & Expert Tips
Cashew butter is one of my favorite nut butters. It is pretty sweet, even though there's no sugar, because cashews are naturally a sweeter nut.
Cashew butter has a mild flavor that is perfect for using in your favorite dishes when you don't want them to taste like a specific nut.
Nope, not really. You might notice that it is slightly nuttier than a butter with oil, but that's just because there are more nuts, and no other flavors to compete.
Personally, I love eating cashew butter plain - on a spoon. But you can also spread it on toast, use it as a dip for veggies, or use it in baked goods (see below).
You can sub this nut butter into any recipe that calls for almond butter, cashew butter, walnut butter, etc.
Some of my favorite recipes using cashew butter are:
- Vegan Ice Cream
- Vegan Caramel
- Vegan Coffee Cake
- Vegan Cookies
I highly recommend using a food processor if you can. While blenders are great at breaking things down quickly, a food processor will create a smooth, creamy nut butter.
If you only own a blender, look up the manual and follow the instructions for nut butters on your manual. To create a smoother texture, run the blender a few more times.
Yes. Although nuts are generally shelf stable, nut butters can go bad after a long enough time. Nut butters like cashew butter can easily last 6 months on a shelf, or a year or so in the fridge.
No! I prefer my nut butters at room temperature, so I never refrigerate them. Refrigeration also makes nut butters harder to stir and less creamy. Nuts are fairly shelf stable and can last many months without refrigeration.
If you want to refrigerate, you definitely can though!
Recipe Prayer
Jesus thank you for your gift of cashews. Thank you for giving us a versatile and delightful food. Thank you for the gift of cooking. Enter into our minds and hearts as we make this cashew butter. Amen.
Related Recipes
If you enjoyed this homemade cashew butter you'll also enjoy my other nut butter recipes:
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📖 Recipe
Homemade Smooth Cashew Butter (Oil-Free, Vegan)
Equipment
Ingredients
- 2 Cups Raw Cashews
Instructions
- Preheat the oven to 350°F.
- Warm the cashews in the oven for 10 minutes, until fragrant.
- Transfer the cashews to your food processor and process until smooth and creamy. Scrape down the sides of the processor as necessary. Enjoy!
Nutrition
Nutrition information is an estimate.
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