The Easiest Homemade Cashew Butter. This is a homemade nut butter recipe you’ll want to make over and over again! I also like to make a variety of different flavors; like cinnamon sugar or spicy savory cashew butter. All are vegan friendly, refined sugar free, and gluten free!
This week. Oh my. It’s Foodie Bootcamp + Everything Food Conference week. Needless to say we have a lot of food creations going on over here. Like TONS! And I cannot wait to share the recap. But for now, here’s a sneak peek!
Also, it’s May! Which means it is now OFFICIALLY Celiac Awareness Month. As I mentioned in Monday’s cake post, I’ll be sharing and re-sharing some of my favorite GO-TO gluten free recipes all month long. Like this homemade cashew butter recipe.
Is homemade nut butter is better for you?
Fact –> Did you know that some nut butters can contain gluten and refined sugars? Yes, read the labels! I once found wheat flour ingredients in a jar of peanut butter and in a jar of peanuts. Not to mention hidden sugars made from wheat, like barley malt syrup. You know how I feel about those hidden refined sugars in condiments and “healthy” foods. So sneaky.
Just another reason why I feel so share homemade condiment recipes! This EASY HOMEMADE NUT BUTTER might just become your new obsession. 😉 It’s so easy to make a variety of flavors too! Lately I’ve been making a cinnamon coconut sugar flavor, which you can see in the video below. That being said, a plain or spicy version is amazing in satay stir fry. So you see, you really can’t go wrong here folks!
Homemade cinnamon sugar cashew butter (refined sugar free) video:
Alright, let’s talk about what you need to make this cashew butter.
Do you have a blender and/or small food processor? Good, that is all you need. Oh, and some cashews of course, raw or roasted cashew will work! More on that below.
Before we dive into this recipe, can we give a little shout out to the CASHEW?! The cashew is the most versatile nut (fruit tree nut) around! We use them in SO many vegan recipes and dairy swaps!
For instance…
- Vegan Cashew Cream Sauce
- Maple Cashew Cream Cheese Frosting
- Tropical Cashew Bars
- Vegan Ranch Dressing
- Chocolate Coconut Cashew Fig Bars
- Cashew Butter Satay Sauce
The next thing to add to this cashew love list is, of course, cashew butter! Ya’ll, making small batch nut butter is where it’s at! This cashew butter recipe makes around about 1 cup or so. Perfect to store in those cute little mason jars and give as gifts. Or keep this cashew butter all to yourself so you can enjoy it anytime! Maybe not in one sitting, but you get the picture. Haha! No guilt here.
Is making homemade nut butter really that easy? Why yes, yes it is.
How to make Homemade Cashew Butter
Here’s what you need.
1 cup cashews (raw or dry roasted), salt, and any other seasoning you’d like.
Care to make a savory or spicy cashew nut butter? Just blend in a little red pepper flake, pepper, salt, and touch of oil. It’s delicious in a stir fry sauce!
Of course, you can EASILY make my favorite sweet and spice cashew butter flavor by mixing in cinnamon and a touch of raw sugar or coconut sugar. Date sugar or maple syrup are also great sugar swap options. And oh so heavenly tasting!
What type of kitchen appliance do you need to make homemade nut butter?
Since this cashew butter recipe only includes a few ingredients, let’s talk about the equipment you’ll need. There’s several options, but my preference would be a food processor or heavy duty blender like a vitamix. When I say heavy duty, I mean durable! This cashew butter recipe will take a good 10-15 minutes of blending. But it’s sooooo worth it.
If you use a food processor, you’ll just need to stop every 5 minutes or so and scrape the sides, then continue. By the end of 10-15 minutes, the cashew butter will be very warm from the heat of the motor. Not to worry, it will thicken once cooled in the fridge.
One more NUTTY blending note. Gosh, I always forget something. If you are using raw nuts, you might want to add a touch of oil the last 5 minutes of blending. This helps smooth out the batter. Roasted nuts will not need the additional oil. Hope that helps!
Alright my friends, I think my nutty talk has come to end. Bust a move into the kitchen and let’s BLEND!
Print
Homemade Cashew Butter {Raw, Vegan}
- Total Time: 16 minutes
- Yield: 1 cup 1x
Description
Easy Small Batch Homemade Cashew Butter {Raw, Vegan}
Ingredients
- 2 cup raw cashew halves (roasted will work – see notes)
- Dash of sea salt
- 2 to 3 teaspoons any other flavoring or sweetener of choice – Cinnamon, vanilla, chili pepper for savory version, coconut sugar, maple syrup, etc)
- Optional for creaminess – 1 Tablespoon coconut oil
Instructions
- To make it more creamy, first grind your cashews in a blender then transfer to food processor. This is not necessary but I find that the cashew blend better that way.
- Add you seasonings then blend in food processor. 5 minutes at a time for about 15 -20 minutes.
- After blending for 5 minutes, scrape the sides of the processor and mix, let the processor cool then begin blending again for another 5 minutes
- It usually takes about 15-20 minutes unless you have a high powered food process. If you’d like a creamier texture, just add a tablespoon of oil during the last 5 minutes of processing.
- Once smooth, spoon into a glass jar to store or just eat right away! haha.
- Makes 1 + cup.
Notes
- If using Roasted cashews, no need to add extra oil.
- Oil is optional
- Prep Time: 1 min
- Cook Time: 15 min
- Category: condiment
- Method: blend
- Cuisine: american
Keywords: cashew butter, homemade, blender, nut butter, vegan, paleo, whole 30, nuts
Grab a spatula and let’s eat. No shame. Cashew butter is addicting like that.
Ever made homemade cashew butter? Are you hooked now too?
Cheers!
LC
Have questions about this recipe? Shoot me an email or message me on social media!
I love the recipe and have now made a couple batches at this point. I’m wondering if you have an easy almond butter recipe? I imagine it could be the similar steps but do you think the almonds should be soaked first? Would that make the butter to watery?
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Hi Traci! We don’t have almond butter we do have sunflower seed butter recipe! YOu could try making almond butter with this recipe though. I don’t think you’d need to soak the almonds though. It might not last as long if you do. I would use whole raw almonds or slivered almonds without skin for easier blending. Does that make sense?
Here’s the link to our sunflower seed butter. https://www.cottercrunch.com/sunflower-seed-butter/
Yep! I roasted them (skin on) and blended them like the cashews. It worked great. Thanks for the advice. Also- I made our second batch of your cashew butter – oh wow….just so good!
I need a “neutral flavor” nut butter to make vegan ice cream with. My research says cashew butter is the most neutral, a lot of recipes say to roast, and you give that as an option. I know that brings out the oils and can make a creamier/smoother butter, but does it make it nuttier tasting? If I don’t want to taste cashews in my mint chip ice cream, should I leave raw and process/blend longer, possibly with oil?
Hi Lara! The raw cashews have a creamier taste, for sure. Less nutty taste just more gritty texture. You might need a splash more oil or even non dairy milk if you are just going to use it for ice cream vs a nut butter. Does that make sense?
Before I make this cashew butter, I want to know how long I should roast the cashews for a “lightly roasted” cashew? 5 minutes or more? Also, should I roast them on a low flame or a medium flame? I would love to try your recipe, so please let me know. Thank you
Did you buy raw and want to roast them? Or looking to buy already roasted cashews? If so, try lightly toasting then in a skillet until fragrant, about 5 minutes.
Came out perfectly. It got light and creamy the longer I ran the Cuisinart.
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So glad! Yes, love the longer blend version for extra creamy too Sherry!
Was recently gifted some Raw Organic Cashews and I love Cashew butter. Found your recipe and history was made. I will never buy the commercial product again! Perfect my friend, perfection.
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This comment made my day! Thank you so much!
I just made this and it is amazing! I will never buy store bought again! I made in food processor but may try in my vitamin next time. I roasted raw cashews for 10 minutes to bring out their natural oils and added them to food processor with one tsp of maple syrup and vanilla. Next time I’ll try coconut sugar and cinnamon! Thank you so much for this recipe!
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Thank you for your feedback Margo! Was there anything wrong with the recipe? I see you gave it one star. Happy to help!
So I don’t need to soak the cashews before putting in blender?
I have a high speed blender but not a heavy-duty/high-speed food processor, will it blend well?
Thx in advance!
I didn’t, but if you don’t have a high speed blender, you might try soaking for 10 minutes. I don’t think it will keep as long but still will be nice tasting. Just make sure not too soak too long, otherwise you will have cashew frosting. Haha
How long will this store in a jar for? Is it best to keep it in the fridge or in the cupboard? 🙂
I usually keep mine in the fridge to last longer, a couple weeks. But you will need to let it sit out to soften before using it. Does that make sense? Room temperature is fine for a few days too!
I must be missing something. I’m trying to make this right now and it keeps clumping up and stopping my blender. I used both maple syrup and coconut oil. Maybe it’s time for a new blender?
Oh no! What type of blender do you have? You definitely need a high powered blender. Do you have a food processor?? That might work better. You could also add a little bit of almond milk to the batter to help at thin out. That should do the trick except for you’ll want to keep the cashew butter in the fridge after you make it. Keep me posted
I’m going to make my own cashew butter using your recipe. In the last year at my grocery store (major east coast chain) the price has gone from $5.99 for 12 oz to just recently $7.69 for 12 oz!! Time to get my Oster blender out that crushes ice to make this easy adaptable recipe! Thanks so much! Report on results to follow!
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Wonderful! Yes, save that money! <3
I made this homemade cashew butter with cinnamon for the first time. It is the bomb! I will never buy store bought again. I believe it is much more cost effective to make your own as well. It was super quick and easy to make in my Cuisinart food processor. Clean up was much easier than a blender. I’m still a peanut butter girl at heart, but this sultry and smooth cashew butter spread on a sprouted whole grain english muffin with berries for breakfast, or really anytime, really satisfied my taste buds. Thank you Lindsay! Congratulations on your successful business! 🙂
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I really need to try this. I buy the Artisana Cashew butter and it’s wonderful but So Expensive!
right?! I feel ya! this is so easy and affordable.
There is something SO fresh and beautiful about homemade nut butter. I can imagine this being absolutely wonderful.
I agree-you can taste the quality! I think you’re going to love this
This is really amazing! I had no idea that making cashew butter was this easy!
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So agree!
Love this! So much better than any store bought.
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One of the easiest recipes I’ve ever made. And now I’m addicted!!
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Thank you for this recipe, I’ve always wanted to make my own cashew butter!
Love this so much more than the store bought kinds I have tried!
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Homemade nut butter makes a great gift too!