Homemade cashew butter is creamy, flavorful, and incredibly easy to make! Whether you spread it on toast, swirl it into oatmeal, or eat it by the spoonful, this creamy, nutty spread is a must-try and tastes much better than store-bought options! In this post, i’ll share how to make basic cashew butter and a cookie dough flavored cashew butter!
If you’ve ever tasted the smooth, nutty decadence of cashew butter, you know it’s a game-changer in the world of nut spreads. But did you know you can make your own homemade cashew butter in just 15 minutes using only three key ingredients? That’s it—no preservatives, no unnecessary additives, just pure, creamy bliss!
In this blog post, i’ll walk you through how to make cashew butter at home, share tips for customizing it to your taste, and answer common questions to ensure your nut butter turns out perfectly every time. Love homemade spreads? Try my healthy Nutella recipe!
Video – how to make homemade cashew butter
Why make homemade cashew butter
While store-bought cashew butter can be convenient, it’s often expensive and filled with added oils or sugars. Making it at home gives you:
- Complete control over ingredients
- Better flavor and texture
- Saves some money
- Freshness and versatility
Plus, it’s a fun, satisfying kitchen project!
How to make homemade cashew butter
Tools needed
- Food processor
- Baking sheet
- Jar for storing
Key ingredients
You only need three basic ingredients:
- Raw cashews – I like to buy them on Amazon as they’re the cheapest per oz that i’ve found!
- Oil: I use a tiny bit of oil to help my cashews blend into a super smooth and creamy cashew butter. Avocado oil or coconut oil works perfectly!
- Sea Salt
- Extras: Sweetener (I love a bit of honey or maple syrup – just enough to give it a hint of sweetness!), spices (cinnamon, etc), chocolate chips, etc.
That’s it! You can always add flavorings later, but this simple version is a perfect base.
How to Make Cashew Butter (Step-by-Step)
Step 1: Roast the Cashews
Preheat your oven to 350°F (175°C). Spread raw cashews on a baking sheet and roast for 8–10 minutes, stirring halfway through. This enhances their flavor and helps release natural oils for easier blending! Seriously, don’t skip it 😉
Step 2: Blend
Add the roasted cashews to a high-speed food processor or blender. Process for 1–2 minutes at a time, scraping down the sides as needed. The texture will go through several stages: crumbs → dough-like ball → smooth butter. Be patient, especially if you have an older/weaker processor.
Step 3: Add flavors
Once your cashew butter is smooth and creamy, add the salt and blend for a few more seconds to combine. If you find your cashew butter is too thick for your liking or you just want it creamier, you can add a tablespoon or two of melted coconut oil and blend again. At this point you can also add in vanilla or other flavorings.
Step 4: Store
Transfer to an airtight jar and store in the fridge for up to 3 weeks! I love using these jars.
Flavor Variations
Want to spice things up? Try these delicious add-ins:
- Vanilla Cashew Butter: Add 1 tsp vanilla extract
- Honey Cashew Butter: Add 1-2 tbsp honey or maple syrup
- Spiced Cashew Butter: Add cinnamon, nutmeg, or even a dash of cayenne
- Chocolate Cashew Butter: Add 1/4-1/3 cup chocolate chips right after the cashew butter is creamy and while the nuts are still warm. They will melt in perfectly!
- Cookie Dough Cashew Butter: Add 2 tbsp coconut sugar or golden monkfruit, 1 tsp vanilla extract, & 1 tbsp melted ghee or vegan butter after the cashew butter is smooth.
Tips for Perfect Cashew Butter
- Use a powerful processor or blender like Vitamix or a food processor with at least 600 watts. I’ve had this food processor for years and it works great for homemade nut butter (and it’s a fraction of the price of a Vitamix!).
- Roast the cashews – this step enhances the taste and makes blending easier.
- Be patient – it can take up to 10 minutes of processing to achieve ultra-smooth butter.
FAQ’s
- Can I use roasted cashews? Yes, but make sure they are unsalted. Pre-roasted cashews also reduce your control over flavor and oil content.
- Is cashew butter healthy? Absolutely! Cashew butter is rich in healthy fats, magnesium, and plant-based protein.
- Why is my cashew butter dry or crumbly? You may not have blended long enough, or your cashews were too dry. Try blending longer or adding 1 tbsp of neutral oil like avocado or coconut.
More healthy recipes to try
- Almond joy yogurt bowl
- Healthy homemade nutella
- Healthy Ferrero Rocher
- Whipped honey
- Strawberry whipped honey
- Healthy homemade affogato
Easy Homemade Cashew Butter
Ingredients
Cashew butter base
- 3 cups raw cashews, unsalted
- 1 tbsp melted coconut oil or avocado oil
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- 1 tbsp honey or maple syrup (optional!)
Cookie dough flavor
- 3 cups raw, unsalted cashews
- 1 tbsp melted ghee or vegan butter
- 2 tbsp coconut sugar
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- handful of chopped chocolate or small chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Spread raw cashews on a baking sheet and roast for 8–10 minutes, stirring halfway through. This enhances their flavor and helps release natural oils for easier blending! Seriously, don't skip it 😉
- Add the roasted cashews to a high-speed food processor or blender. Process for 1–2 minutes at a time, scraping down the sides as needed. The texture will go through several stages: crumbs → dough-like ball → smooth butter, as it starts to release it's oils. Be patient, especially if you have an older/weaker processor. it might feel like it isn’t ever going to turn into creamy cashew butter, but it will (trust me).
- I like to add the oil or butter when the cashews reach the crumbly ball stage as it can help them blend even easier.
- Once your cashew butter is smooth and creamy, add a the salt, vanilla, (and other additions depending on if you're making the cookie dough or other flavors!). Blend again until well incorporated and creamy.
- If you find your cashew butter is too thick for your liking or you just want it creamier, you can add an extra tablespoon of melted coconut oil and blend again.
- Transfer to an airtight jar and store in the fridge for up to 3 weeks! I love using these jars.
Notes
- Vanilla Cashew Butter: Add 1 tsp vanilla extract
- Honey Cashew Butter: Add 1-2 tbsp honey or maple syrup
- Spiced Cashew Butter: Add cinnamon, nutmeg, or even a dash of cayenne
- Chocolate Cashew Butter: Add 1/4-1/3 cup chocolate chips right after the cashew butter is creamy and while the nuts are still warm. They will melt in perfectly!
- Cookie Dough Cashew Butter: Add 2 tbsp coconut sugar or golden monk fruit, 1 tsp vanilla extract, & 1 tbsp melted ghee or vegan butter after the cashew butter is smooth.
Just made this and it’s DIVINE. I had to add more ghee to make it actually creamy. I added choc chips 😍
The only issue is I’m not really sure what to do with it other than eat it alone. Any ideas?
Hi Chessie! Omg, i’m so happy you love! Thank you so much for trying it! You can use it anywhere you’d use peanut butter – pb&j’s, in smoothies and protein shakes, add to chia pudding/oats, make homemade peanut butter cups & use it instead of peanut butter – the possibilities are endless!