I'm going to show you how to get the creamiest cashew butter EVER, without the need to add oil or put in much effort 😉.
It'll have you think twice before splurging on store-bought nut butter ever again. Chances are you may already have everything you need in your pantry to make your own cashew butter from scratch.
📖 Recipe Overview
- Wholesome & Minimal Ingredients - With just one ingredient, 100% raw cashew nuts, this easy cashew butter recipe is made without any added coconut oil or sweeteners. It's naturally gluten-free too.
- Quick & Easy Preparation - This recipe involves just 10 minutes of active prep time - the blender pretty much does all the work for you!
- Smooth & Creamy Texture - With a creamy consistency that's still runny enough to drizzle at room temp and a thick spreadable consistency after hanging out in the fridge.
- Incredibly Versatile - There are endless ways to use this smooth cashew butter for both sweet and savory dishes.
🥇 What Makes The Best Cashew Butter?
Many recipes for homemade cashew nut butter will tell you to add coconut oil. The main reason for this is, cashews can blend up pretty thick and the oil helps to loosen the nut butter and give your blender a boost, making a runnier nut butter.
However, I find this to be an unnecessary addition as you can get 100% cashew butter that's still smooth and creamy with a drizzly consistency by using a good quality high-powered blender or food processor. I use a Magimix food processor here but I also love using my Vitamix.
Rather than adding flavors, this recipe enhances the natural sweetness and taste of real cashews by gently toasting them to help release their natural oils.
This step is vital to getting the best flavor and consistency for your nut butter - raw cashews do not blend well as is! I've tried it before but raw cashew butter is just not my vibe at all.
🧾 Ingredients Needed
You just need a batch of raw unsalted cashews to make delicious nut butter at home:
🥣 How To Make Cashew Butter
You're just a few steps away from creamy homemade cashew nut butter. Here's how it's done:
Step 1: Prep. Preheat your oven to 175°C (347°F). Toss the raw cashews on a baking sheet (no need to line it so long as it's clean) and spread them out into an even layer using your fingers.
Step 2: Roast the nuts. Roast the nuts for 10 minutes until they turn light golden brown. Don't let them get too dark unless you want a more deep-roasted cashew butter.
Step 3: Blend, blend, blend! Blitz the nuts until they first brake down into a crumb consistency. At this stage, you'll need to go in and scrape down the sides of the jug. Continue the process for up to 10 minutes, until you have a runny consistency.
Step 4: Decant and store. Scrape as much as you can from the jug and transfer it into sterilized mason jars or any jar that you can seal. Don't wash the jug - check out my zero-waste hack in the recipe tips box below.
🍓 Optional Variations
Here are some add-ins which might tickle your fancy:
- Salted - Simply add a teaspoon of flaky sea salt to mix before blending. This gives a wonderful contrast to the natural sweetness of the cashews.
- Strawberry - Similarly to my Strawberry Peanut Butter recipe, this can be achieved by blending 10g freeze-dried strawberries or strawberry powder, a teaspoon of vanilla, and a pinch of salt with the cashew butter.
- Chocolate - To make a hazelnut-free version of Nutella, simply blend 100g melted vegan chocolate, 1 tablespoon cocoa powder, 1 teaspoon vanilla extract, and a pinch of sea salt into the blended nut butter.
- Cookie Dough - Simply stir in 100g vegan chocolate chips and a dash of salt.
- Spice It Up - Try adding spices for some fall-inspired nut butter. Add a teaspoon of ground cinnamon or pumpkin spice mix.
- Vanilla - Add a scraped-out vanilla pod or some vanilla bean paste for a delicious speckled spread.
🍽 Serving Suggestions
There is no end in sight to the many ways that you can incorporate cashew nut butter into recipes. Cashew nut butter also makes a great swap for peanut butter and can be substituted into most recipes that usually call for PB.
Here are some of my favorite ways to use it:
- Spread - on Sandwiches, Bagels, or Toast.
- Drizzle on Pancakes, Waffles, Crepes, or Oatmeal.
- In Desserts - Use it to make Cashew Butter Fudge, Cookie Dough Bars, Edible Cookie Dough,
- Cookies - Swap out the peanut butter to make no-bake cashew butter cookies.
- Drinks - A delicious way to add a boost of protein and healthy fats to your favorite smoothie or non-dairy milk.
- Savory - I love adding it to tofu and stir-fries, this Cashew Butter Soba Noodle Stir Fry by Flora & Vino looks amazing.
- It also makes the perfect filling for Stuffed Dates, or Homemade Reese's without peanut butter.
It will keep at room temperature in a sealed jar for up to 5 days. Just make sure it's in a cool dark place such as a kitchen cupboard. In warmer climates, you may want to keep it refrigerated.
Yes! Especially since this is 100% natural cashew butter without any stabilizers, additives, or preservatives. Cashews just like other nuts can turn rancid due to their high fat content.
To avoid this, make sure you keep it in a sterilized container that's airtight, and store it in the fridge for up to 2 months, or in a dark place in your kitchen for no longer than 5 days.
Yes, although I don't recommend making less than ⅔ of the recipe, as this will make it harder on your food processor or blender.
🥜 More Nut Butter Recipes
- 600 g (4 ⅔ cups) raw unsalted cashews
- Preparation: Preheat your oven to 175°C (347°F). Toss the raw cashews on a baking sheet (no need to line it so long as it's clean) and spread them out into an even layer using your fingers.
- Roast the nuts: Roast the nuts for 10 minutes until they start to turn light golden brown. Don't let them get too dark unless you want a more deep-roasted cashew butter. Keep an eye on the oven and pull them out as soon as they're golden. Carefully transfer the warm nuts to your food processor jug.
- Blend: Blitz the nuts for a couple of minutes. First, they will break down into a crumb consistency. At this stage, go in with a rubber spatula and scrape down the sides of the jug. Continue the process for up to 10 minutes, scraping down the sides as needed until you have a runny cashew butter consistency.
- Storage: Scrape as much as you can from the jug and transfer it into sterilized mason jars or any jar that you can seal.Don't wash the jug - check out my zero-waste hack in the recipe notes below.It will keep at room temperature in a sealed jar for up to 5 days. Just make sure it's in a cool dark place such as a kitchen cupboard. In warmer climates, you may want to keep it refrigerated. Store it in the fridge for up to 2 months.
- Don't use store-bought roast cashews. The trick is to roast them yourself and make the most of those freshly released natural oils. Plus the warmth helps to speed up the blending process!
- Keep an eye on your nuts. They can turn from golden to overdone and burnt pretty fast. Keep a close eye on them and if they brown quicker, take them out of the oven.
- Carefully add the nuts straight to the food processor while still warm, this aids the blending process. no need to cool them first!
- Don't wash your blender jug! After blending and scraping out your delicious creamy cashew butter, you'll have residue inside the jug. Don't chuck it out or wash it! You can make this into quick 1-minute cashew milk by blitzing it up with 2-3 cups of filtered water.
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