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If you’re a fan of nut butter, you’re probably already familiar with cashew butter. I’m a big fan of cashews – they’re one of my favorite nuts – so making my own cashew butter had been on my list for a long time. And it’s just about as easy as making your own peanut butter. What more could you want?
Table of contents
Creamy Versatile Cashew Butter
- Only 1 ingredient needed – Yep, you read that right. You only need one ingredient for this easy recipe. Although you can add extras if you like.
- Versatile – Cashew butter can be used in many cases as a substitute for peanut butter, almond butter or other nut butters. I also love using it as a dressing
Recipe ingredients
We can keep this short: raw cashews. You don’t even need to soak them, which is often required when using cashews for sauces, like in a broccoli casserole with cashew sauce, vegan broccoli salad, or zucchini lasagna with cashew “cheese” sauce.
That said, you can easily add extra ingredients and flavorings. It all depends on how you plan to use your cashew butter. Add a pinch of sea salt or a little oil to loosen the texture. If you’re using it for something sweet, like cashew cream, you can add a sweetener, think honey, maple syrup or a spoonful of sugar. Also delicious: cinnamon or vanilla. For savory uses, try adding spices like chili, ginger, or garlic powder.
How To Homemade Cashew Butter Recipe
Making cashew butter cannot get any easier. But it does help if you have a high-powered food processor or a high-powered blender to get the job done. Your machine might overheat so make sure to let it cool down in between mixing if needed.
As mentioned I used raw cashew nuts for this but you can also use pre roasted cashews. I do roast mine in the oven myself. But buying roasted cashews is an option too. I find I have more control over the end result when using whole cashews that are unroasted. I place the cashew nuts on a baking tray covered with parchment paper and spread them out in a single layer.
Essentially the process is the same as with any homemade nut butter. How long you will need to run the machine depends on the type of nuts. Cashews are a bit softer than – for instance almonds – so it takes slightly less time. You want to end up with a creamy texture.
How To Use Cashew Butter
Once you’ve made your creamy cashew butter it is delicious to add to your morning smoothies or overnight oats. You can spread it on toast or use it to make a cashew sauce like in this baked broccoli casserole with cashew sauce. Or this Asian salad with cashew dressing.
I will soon be sharing a recipe for a delicious cashew dressing too. Also keep in mind that cashew contain a lot of calories so use it sparingly to taste to flavor dishes.
What is Your Favorite Recipe Using Cashew Butter?
Why don’t you let me know below in the comments, what your favorite recipe is using cashew butter or any other kind of nut butter. Also make sure to check out my easy recipe making peanut butter.
FAQ Cashew Butter
You can store cashew cream in the fridge for about 2–3 weeks, as long as you’ve worked cleanly and used clean hands. Bacteria can spoil it quickly. If it smells off or musty, throw it out. It helps to add a thin layer of oil on top of the cashew butter to prevent it from drying out.
Yes, you can freeze it very well. Use airtight containers and let it thaw completely before using.
For a really smooth butter, it takes some time – about 5-15 minutes. It will first turn into coarse crumbs, then a thick paste, and only after that into a smooth nut butter. Patience is key! If your machine gets too hot, let it cool down in between.
You probably didn’t blend it long enough, or you used older cashews that contain less oil.
Cashew Butter
Equipment
- Food processor
Instructions
- Preheat the oven to 400°F (200°C). Spread the cashews on a baking sheet and roast them in the oven until lightly golden, about 10 minutes. Don’t let them get too dark. Let cool slightly.
- You’ll need a good food processor for this recipe. Processing the nuts takes some time, so be patient – it will come together.
- Add the cashews to the bowl of the machine and pulse at first until you have coarse crumbs.
- Then turn the machine on and let it run, stopping occasionally if needed to let it cool. The crumbs will turn into a thick paste (you may need to scrape it down occasionally), and if you keep processing, it will eventually become smooth cashew butter.
- This takes about 15 minutes.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
