Homemade Cashew Butter
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You have to try this creamy and delicious cashew butter and it might just become your favorite nut butter. Spread it on toast, add it to smoothies or even when making granolas – you will love the fresh, homemade taste!
For folks who are not a fan of peanut butter, cashew butter can be a good alternative. Homemade nut butter is not only good for you but for also your wallet :). You can make them at home for a fraction of the cost of store-bought nut butter.
Also, you’ll appreciate the fact that for this cashew butter recipe all you need is one ingredient – roasted cashews! Of course, if you want to add flavorings like salt, maple syrup/honey, salt, oil, etc. that is always an option.
How to make cashew butter
Ingredients: roasted cashews. Optional add ons – salt, honey or maple syrup (to sweeten it), avocado oil or coconut oil (to make it thinner and more spreadable).
Process
Step 1 – Roast cashews
Either you can buy roasted cashews or roast them at home. Roasting the cashews at home is cheaper and you can do it without oil in an oven or an air-fryer. It takes about 8 minutes in an air-fryer at 325°F and about 10-12 minutes in an oven kept at the same temperature. Don’t forget to toss the cashews at the 4-minute mark for even browning.
I prefer to air fry since there is no preheating needed and the cashews are evenly roasted.
Make sure you let the cashew nuts cool down for at least 10 minutes before grinding.
Step 2 – Blend cashews
- Place the roasted cashews in the bowl of a food processor.
- Blend it for about 6 to 8 minutes until the cashews turn into a smooth and creamy paste. (Note: The cashew butter goes through various phases as you process it – starts with a dry powder, rolls up into a dough and then finally starts turning into a paste.)
- Add salt and honey at this point and mix well with a spatula to incorporate it in.
- Store the cashew butter in a glass jar or airtight container in the refrigerator for about 2-3 months.
Tips
- You don’t need oil for this recipe but you can add it if you prefer to make cashew butter more spreadable. I prefer using either avocado oil or coconut oil.
- Let the roasted nuts cool down for about 5-10 minutes before blending them.
- My food processor grinds nut butter faster compared to my high-performance blender. That’s why I would recommend using a food processor if that’s an option for you.
- Do not run your machine for more than 3 minutes at a stretch to avoid overheating. Stop every 3 minutes to scrape the sides and wait for about 30 seconds before blending again.
- Depending on your blender/food processor the blending time will vary. Do not lose patience and look for visual cues as explained in the instructions above.
- You can make cashew butter with raw cashews but you’ll need to add oil to help it turn to a paste. I prefer to make it with roasted cashews since they are more flavorful.
Flavoring options – add salt, avocado or coconut oil, cinnamon, vanilla essence etc.
Frequently asked questions about cashew butter
How to store cashew butter
Refrigerate and use it within 2-3 months.
What can I use cashew butter for?
- Smoothies
- Granola / Granola bars
- On a warm toast.
- As a dip with apples.
- As a topping in oatmeal
- Add in curries such as this paneer makhani or chicken tikka masala.
- Makes for a lovely gift too!
You can pretty much use it as a substitute for peanut butter.
- Homemade peanut butter – This 2-ingredient Peanut butter is super easy to make and tastes so much better than store-bought.
- Hazelnut butter – This hazelnut butter recipe is a healthy take on the popular hazelnut spread – Nutella. Make it at home in less than 10 minutes using your food processor.
- Almond butter– Considered the healthiest of the nut butters, quickly make this delicious and creamy almond butter at home.
Homemade Cashew Butter Recipe
Instructions
- Add the roasted cashews [see note] in the bowl of a food processor.
- Blend the cashews turn into a smooth and creamy paste. The cashew butter goes through various phases as you grind it - starts with a dry powder, rolls up into a dough and then finally starts turning into a paste [see step by step pics in the post].
- Stop to scrape the sides of the bowl every couple of minutes, if needed. Takes about 6-8 minutes to get a fine paste. The timings may vary depending on your blender.
- Add salt and honey, if using and mix well with a spatula to incorporate it in.
- Store the cashew butter in a glass jar or airtight container in the refrigerator for about 2 months.
Notes
How to roast cashews
Roasting the cashews at home is cheaper and you can do it without oil in an oven or an air-fryer. It takes about 8 minutes in an air-fryer at 325°F and about 10-12 minutes in an oven kept at the same temperature. Don’t forget to toss the cashews at the 4-minute mark for even browning. I prefer to air fry since there is no preheating needed and the cashews are evenly roasted. Make sure you let the cashew nuts cool down for at least 10 minutes before grinding. Tips- You don't need oil for this recipe but you can add it if you prefer to make cashew butter more spreadable. I prefer using either avocado oil or coconut oil.
- Let the roasted nuts cool down for about 5-10 minutes before blending them.
- My food processor grinds nut butter faster compared to my high-performance blender. That’s why I would recommend using a food processor if that’s an option for you.
- Do not run your machine for more than 3 minutes at a stretch to avoid overheating. Stop every 3 minutes to scrape the sides and wait for about 30 seconds before blending again.
- Depending on your blender/food processor the blending time will vary. Do not lose patience and look for visual cues as explained in the instructions above.
- You can make cashew butter with unroasted cashews but you’ll need to add oil to help it turn to a paste. I prefer to make it with roasted cashews since they are more flavorful.
Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
