Easy Homemade Cashew Butter
Homemade cashew butter is creamy, flavorful, and incredibly easy to make! This is a recipe that anyone can master! 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!
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
Flavor variations:
- 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.