No Sweat Vegan

  • About
  • Recipes
  • Resources
  • Free E-Books
  • Meal Planning Printables
  • Shop
menu icon
go to homepage
  • About
  • Recipes
  • Resources
  • Free E-Books
  • Meal Planning Printables
  • Shop

subscribe
search icon
Homepage link
  • About
  • Recipes
  • Resources
  • Free E-Books
  • Meal Planning Printables
  • Shop

×
Home » Recipes

Cashew Butter (Easy + Homemade)

Published: 25 Mar 2021 · Updated: 17 Oct 2021 by Julianne Lynch · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 1 Comment

154 shares
  • Facebook
  • Email
Jump to Recipe

Creamy Homemade Cashew Butter is perfect for spreading on toast or adding to salad dressings. This Oil-Free Cashew Butter Recipe is an easy way to save money over store-bought nut butter. Give it a try and you'll be hooked!

Easy cashew butter with toast and strawberries.
Cashew butter is so creamy and rich!

I've long been a lover of almond butter, but lately, I've been absolutely obsessed with its creamy cousin: Cashew Butter! Not only is it perfect for spreading on morning toast and adding to salad dressings and oil-free vegan baked goods, but the smell is divine. It actually reminds me of cake batter or cookie dough! Plus making your own cashew butter at home will save you tons of money over store-bought. So if you've never tried making homemade nut butter, take a look at this tutorial and you'll find everything you need to know to make your own cashew butter.

Jump to:
  • Can I use a blender to make cashew butter?
  • Can I use pre-roasted and/or salted cashews?
  • Can I make other nut butters following these steps?
  • Budget-friendly tips
  • Don't make this mistake!
  • Ingredients
  • Variations
  • How to make cashew butter
  • How to serve
  • How to store
  • Related recipes
  • 📖 Recipe

You'll love this cashew butter recipe because it's:

  • Creamy & Delicious
  • Quick & Easy
  • Vegan / Vegetarian
  • High in Magnesium, Zinc, Vitamin K, and more
  • Budget-Friendly
  • Perfect for breakfast, lunch, and snacks
  • Perfect for adding to Salad Dressings & Baked Goods
Cashew butter in a jar with toast and strawberries.
This creamy cashew butter is perfect for topping toast!

Can I use a blender to make cashew butter?

I had the same question, so I gave it a try. I used a blender similar to a Vitamix, but I was sorely disappointed. I had hoped the process would be at least similar to using a food processor, if not easier. But it was not. Let me outline some of the problems I faced when using a blender.

  • It took FOREVER! I couldn't believe how long it took. I'm used to cashew butter taking about 10 minutes in the food processor. This took almost 1 hour! Yes, you read that right.
  • I had to scrape down the sides about 100 times. Again. Insane. When I make cashew butter in the food processor I scrape down the sides several times, but nowhere near that amount.
  • When the cashew butter was finally done, it was really difficult to get it out of the blender. Most of it was stuck deep under the blades. When I use a food processer, I simply lift the blades out and use a rubber spatula to scrape out the cashew butter.
  • Cleaning the blender was also a pain because the cashew butter was stuck under the blades.

Conclusion: From now on I'll stick with making cashew butter in the food processor.

Can I use pre-roasted and/or salted cashews?

Yes, but with a word of caution. I like blending the cashews when they are warm, as it seems to speed up the process. So using pre-roasted cashews might take a little longer (then again you skip the roasting time, so maybe it's a wash).

I would be more concerned about using salted cashews since they tend to be very salty. When you start with unsalted cashews you can control the amount of salt (or leave it out altogether). You could try rinsing the salt off of the cashews, but make sure they are thoroughly dried before you start processing (see my warning below).

Can I make other nut butters following these steps?

Yes! The process for making almond butter is exactly the same, as you can see in my tutorial about making almond butter. I have not tried making sunflower seed butter yet, but according to the internet, the process is virtually the same.

Budget-friendly tips

The fact that you're making cashew butter from scratch rather than buying it pre-made is enough to save you money. That said, whole cashews can be expensive, so here are a few money-saving tips.

  • Buy cashew pieces, rather than whole cashews. They are almost always cheaper. You can also usually find cashew pieces in the baking aisle.
  • Nuts in the baking aisle (even whole nuts) are usually cheaper (same nuts, different packaging).
  • Finally, if you buy nuts in bulk, you can usually save a little money. (Nuts can be stored in the freezer to keep them fresh longer, so don't be afraid to stock up.)

Don't make this mistake!

The first time I made almond butter I got impatient and added a little water to the nuts as they were processing. I thought this might help them blend better, but water and oil (from the nuts) don't like each other, so this effectively ruined the almond butter. You can read more about it in my post on how to make almond butter, but just take my word for it, DON'T ADD WATER!

Creamy cashew butter with toast and strawberries.
Making your own Homemade Cashew Butter is quick and easy!

Ingredients

  • Cashews! For best results, start with raw, unsalted cashews.
  • Sea Salt: This is completely optional, but I find that a pinch of salt really enhances the flavor of the cashew butter.

Variations

  • Some people like to add a tablespoon of coconut oil near the end of blending. This can help with the consistency. However, I prefer to leave it out.
  • You can add 1 to 2 tablespoons of maple syrup to the cashew butter at the end of blending to make a sweet maple butter that's great on morning toast.

How to make cashew butter

  1. Set the oven to 325F or 165C (no need to preheat). Place the cashews on a baking sheet and roast for about 10 minutes, or until they are lightly browned. Let cool 1 to 2 minutes until they are safe to handle.
  • Cashews on a baking sheet.
  • Cashews in a food processor.
  1. Place the cashews in a food processor with the S-blade. Blitz on high for a few minutes. The cashews will quickly turn into coarse flour. You will need to stop the food processor to scrape down the sides a few times.
  2. After a few minutes, the cashews will start to release their oils. You'll notice small pearl-like granules forming. Continue to run the food processor on high. Stop to scrape down the sides as needed.
  • At first the cashews are coarse and ground.
  • Scrape down the sides of the food processor.
  1. Eventually, the granules will start to stick together to form what looks very much like cookie dough. If you're really lucky, a big dough ball will form and roll around the food processor as it's running. At this point, you shouldn't have to scrape down the sides.
The cashew butter forms a dough-like ball..
  1. The dough will suddenly thin out and turn into "butter." At this point, the cashew butter is almost done! (Look at the photo below on the left. This is what the cashew butter will look like when it magically transforms from "dough" to "butter.")
  2. After the "dough" turns to "butter" continue to run the food processor on high for 3 to 5 minutes. Don't skip this step! This will make the cashew butter smooth and creamy. (See the photo below on the right. You can see that while both could pass for cashew butter, the one on the right is much smoother.)
  3. Once the cashew butter reaches that smooth, creamy consistency, you can serve and enjoy right away or store for later.
  • The cashew butter is almost finished.
  • Creamy cashew butter.

How to serve

  • I like toast with cashew butter and either Chia Berry Jam or Apricot Chia Jam smeared on top. Throw on another piece of bread and you have a sandwich that's perfect for packed lunches.
  • Spread on a healthy muffin! Some of my favorites include Pumpkin, Blackberry, and Zucchini.
  • I also love toast topped with cashew butter, sliced strawberries, and hemp seeds.
  • Cashew Butter is creamy and can sometimes be added to savory dishes. I use it in place of butter in my Vegan Butter Chicken.
  • It can be added to creamy salad dressings in place of oil.
  • You can use cashew butter in baking. It would make a good substitute for almond butter in these Vegan Chocolate Chip Cookies and Vegan Oatmeal Raisin Cookies.

How to store

  • Store cashew butter in an airtight container in the refrigerator. It will last up to 4 weeks. As it sits in the refrigerator longer, it will start to dry out a bit.
  • Before serving, it helps to give the nut butter a little stir, especially if the oils have separated. This will also make it easier to spread.
Creamy cashew butter.

Related recipes

  • Almond Butter
  • Almond Ricotta
  • Cashew Ginger Dressing
  • Creamy Balsamic Dressing
  • Vegan Chipotle Mayo

📖 Recipe

Easy cashew butter with toast and strawberries.

Cashew Butter

Creamy Homemade Cashew Butter is perfect for spreading on toast or adding to salad dressings. This Oil-Free Cashew Butter Recipe is an easy way to save money over store-bought nut butter. Give it a try and you'll be hooked!
5 from 5 votes
Print Recipe Share on Facebook Pin Recipe SaveSaved!
Prep Time 10 minutes mins
Food Processor Time 10 minutes mins
Total Time 20 minutes mins
Course Breakfast, Condiment, Lunch
Cuisine American
Servings 22 tablespoon
Calories 97 kcal

Equipment

Wilton Easy Layers Sheet Ca...Shop on Amazon
baking sheet
Cuisinart 8 Cup Food Proces...Shop on Amazon
Food Processor

Ingredients
 
 

  • 3 cups raw, unsalted cashews
  • 1 ½ teaspoon sea salt (optional)
Get Recipe Ingredients

Instructions
 

  • Turn the oven on to 325F or 165C. (No need to preheat). Roast the cashews for 10 minutes, or until lightly browned.
  • Add the roasted cashews to a food processor. Blitz on high, occassionally stopping to scrape down the sides.
  • The cashews will transform from a coarse flour, to a dough, to a "butter." (See photos above). This will take anywhere from 5 to 15 minutes, depending on your food processer. Be patient and DON'T ADD WATER.
  • Once the cashews have turned into "butter," continue to run the food processor on high for 3 to 5 minutes. This will make the cashew butter smooth and creamy.
  • Serve and enjoy right away or store for later.
Prevent your screen from going dark
Save this RecipeSaved!

Notes

  • Some people find the adding a tablespoon of coconut oil improves the creaminess and spreadability. I prefer to leave it out.
  • Do not use a mini food processor. They are not powerful enough.
  • I don't recommend using a blender unless you have something really powerful like a Vitamix.
  • The exact time for processing will vary based on the power of your food processor and how many cashews you're blending.
  • Although the recipe calls for 3 cups of cashews, anything from 2 to 4 cups will work. The exact amount isn't important.

Nutrition

Serving: 1tablespoonCalories: 97kcalCarbohydrates: 5gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 161mgPotassium: 116mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 7mgIron: 1mg
Keyword cashew butter, homemade cashew butter, how to make cashew butter, how to make nut butter
Tried this recipe?Tag me on Instagram @no_sweat_vegan or #nosweatvegan!

Want access to my Exclusive Meal Planning Tips & Printables page?

Did you try this recipe? Have a question? Just leave a comment below and I'll get back to you ASAP!

Web story

More Vegan Recipes

  • Strawberry rhubarb baked oatmeal on a plate.
    Strawberry Rhubarb Baked Oatmeal (Vegan + No Banana!)
  • Hand dipping crostini into vegan spinach artichoke dip.
    Vegan Spinach Artichoke Dip (Easy + Nut-Free!)
  • Vegan pumpkin baked oatmeal on a plate with toppings.
    Pumpkin Baked Oats (Vegan)
  • Closeup of hand picking up a spoonful of vegan pumpkin risotto.
    Vegan Pumpkin Risotto (With Sage!)
154 shares
  • Facebook
  • Email

Comments

    5 from 5 votes (4 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Pam says

    April 30, 2021 at 6:52 am

    5 stars
    This was fabulous. Thanks!

    Reply
Julianne, founder of No Sweat Vegan.

Hi, I'm Julianne! A dedicated home chef for over 20 years and a vegan recipe developer since 2020. I love creating simple and comforting vegan food for the whole family. Most of my recipes are quick, Whole-Foods Plant-Based, and easy on the budget. Thanks for stopping by!

You can also find me at AirFryerVeg.com.

More about me →

Trending

  • Chick-fil-A tofu on a plate with vegan honey mustard.
    Vegan Chick-fil-A style Tofu Nuggets with Vegan Honey Mustard Sauce (Oil-free!)

  • Stack of vegan oatmeal raisin cookies.
    Vegan Oatmeal Raisin Cookies (Healthy, Easy, + Oil-Free)

  • Vegan potato soup in a bowl.
    Vegan Potato Soup (Easy & Oil-Free)

  • Tofu nuggets on a plate with a small bowl of ketchup.
    Tofu Nuggets (Vegan + Oil-Free!)

Recent

  • Vegan butter beans recipe in a bowl with bread.
    Vegan Butter Beans (Easy + Creamy!)

  • Pumpkin bliss balls in a bowl.
    No-Bake Pumpkin Balls (Easy + Vegan!)

  • Three vegan pear muffins stacked in front of a pear.
    Vegan Pear Muffins (Oil-free!)

  • Vegan Mother's Day Recipes collage.
    Vegan Mother's Day Recipes

Web Stories

Footer

↑ back to top

Legal

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Impressum

Free Meal Planning Tips & Printables!

  • Sign Up for free printables and weekly updates

Contact

  • Contact
  • Media Kit
  • FAQ

As an Amazon Associate I earn from qualifying purchases.

***

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to No Sweat Vegan with appropriate and specific direction to the original content.


Copyright © 2020-2025 No Sweat Vegan on the Foodie Pro Theme

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.