Make the most delicious homemade cashew butter with this easy 2-ingredient recipe. It’s rich and super creamy, and ready in 10 minutes.
Wanna make your own homemade cashew butter? It’s too easy.
It’s just 2-ingredients and about 10 or so minutes and you have beautifully creamy cashew butter.
Of course it’s super easy to just go and buy a jar of cashew butter at the store, but the benefits of making your own are that you can save money and also that you get a really fresh and delicious batch of nut butter. It really does seem to taste so much better than what you can buy in the store.
We love making our own nut butters, check out our homemade peanut butter and homemade almond butter recipes too.
How To Make Cashew Butter
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add roasted, salted cashews to the food processor and process. It will start off crumbly and then will start to clump and stick to the sides.
- Stop the food processor and scrape down the sides and then start it up again.
- While the machine is running, pour in the melted coconut oil.
- Keep processing until it reaches a smooth, creamy cashew butter consistency.
Top Tip: Make it in a food processor. It is possible to make nut butters in a blender but I find it much harder to do. A food processor is the best and easiest way to make nut butters.
Ingredient Notes
- Roasted and salted cashew nuts. The easiest and best tasting option is to use roasted and salted cashews. Roasted cashews process into a nut butter much more easily than raw cashews. The flavor is also really good with roasted cashews.
- Coconut Oil. We used melted coconut oil but you can actually use any oil. The oil really helps the process along and it goes much faster. If you prefer not to use oil you can omit it, but it will likely take a few minutes longer.
Storing and Freezing
Keep your cashew butter stored in a glass jar in the fridge where it will stay good for 2 weeks or longer.
It is also freezer friendly if you’d like to freeze some. Thaw it overnight in the fridge when you’re ready to use it.
More Delicious Cashew Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Cashew Butter
Ingredients
- 3 cups Roasted, Salted Cashews (450g)
- 2 Tablespoons Coconut Oil Melted
Instructions
- Add the roasted, salted cashew nuts to the food processor and process. It will start off crumbly then will start to clump and stick to the sides. Stop the food processor and scrape down the sides and then start it up again.
- While the machine is running, pour in the melted coconut oil.
- Keep processing until it reaches a smooth, creamy cashew butter consistency.
Notes
- If you only have raw cashew nuts then it will be best to roast them first. Place the cashews in a single layer on a baking sheet and roast them at 350°F for around 10-12 minutes until nicely roasted. Keep a watch on them so they don’t burn. Then add to the food processor and follow the rest of the directions. If you do it this way, you’ll need to add in a little salt to taste.
- It is possible to make this without any added oil, but it does tend to take longer.
- Keep it stored in a glass container (covered) in the fridge for 2 weeks or longer.
- This recipe makes around 1 ½ cups of cashew butter.
- This recipe was first published in November 2017. Now updated with new photos and extra tips.
I was so surprised that I actually made this really tasty cashew butter so easily and I loved the option of not adding coconut oil. It came out amazingly good, thank you.
Thanks so much for your review Hazel!
Per Mark Hyman, M. D. The Pegan Diet and Young Forever, I overnight-soaked and roasted the cashews. I followed your instructions but had to double the oil and it was still dry. Guessing, I would have had to add another 2-4 T. melted coconut oil to make it the consistency that your picture shows. Hubby likes it and I will plan to use this butter as a substitute for my peanut butter cookie recipe. Thank you.
Thanks for your review Michele!
This is the best. Making for your cashew ice cream recipe!
Awesome! So glad you like it Olga! Thanks for your review and I hope the ice cream turned out good too!
I just made this & I am so impressed! Easy & delicious 🤤
Thanks Reyna!
Delicious and easy!
Thanks Megan!
do you have to refrigerate?
Hi Leslie, you don’t have to, but the oils in the cashew butter may not last as well outside of the fridge. Since it’s homemade of course it doesn’t contain any preservatives or stabilizers which is why storing it in the fridge is a better idea if you want it to last longer.
Can you freeze cashew butter?
Yes you can. 🙂
Thanks for this lovely, easy recipe. I used the quantities and ingredients you suggested and am very pleased with the result.
So glad to hear it was a success!