How to make the best homemade cashew butter using solely raw cashews and no coconut oil or added sugar. This technique gives you a perfectly smooth and runny consistency that's perfect for drizzling without added oil.
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.
Notes
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.