If you have ever wondered how to make homemade cashew butter, this recipe is for you! This nut butter is smooth, creamy and versatile. And this recipe is easy, vegan and gluten-free and you only need 2 ingredients to make it.
While I buy many convenience foods at the grocery store, there are a few things that I always make at home. Instead of jam, I make a batch of Blueberry Compote. And I always Homemade Cinnamon Granola rather than buying it.
And this Homemade Cashew Butter is another recipe I will always make myself! It's easy, delicious, and way cheaper than store-bought.
Jump to:
Why You'll Love This Recipe
- This recipe is super easy and perfect for beginners!
- This recipe only requires 2 ingredients and about 20 minutes.
- Cashew butter is really versatile. It's great for baking, spreading on toast, and eating with a spoon.
- And its absolutely delicious!
Ingredients Notes
Raw Unsalted Cashews: Raw cashews are super versatile. You can use them to make creamy pastas like my Vegan Cashew Mac and Cheese, use them in granola, and snack on them! If you want to skip the roasting step, you can use roasted unsalted cashews.
Kosher Salt: Just cashews and a bit of salt is all you need!
Special Equipment
You will need a food processor for this recipe. And not a mini food processor! Make sure it's at least a 10-cup capacity.
Step-by-Step Instructions
Step 1. Preheat your oven to 350*. Then, evenly spread a pound of raw unsalted cashews on a baking sheet.
Step 2. Roast the cashews for about 15 minutes, stirring them every 3 minutes.
Step 3. Add the roasted nuts to a food processor with at least a 10-cup capacity.
Step 4. And process the nuts on high. You will need to stop and scrape the sides of the food processor down every minute or so. First, it will look powdery like this.
Step 5. Then, it will turn into a firm paste.
Step 6. And after 5-7 minutes, it will be creamy and smooth. Add the salt and process for about 10 more seconds and it's ready to eat!
Uses
- Spread it onto toast or use it to make a cashew butter and jelly sandwich.
- Top Vanilla Overnight Oats with a scoop of it!
- Use it to bake in anywhere you'd use peanut butter or in a recipe that calls for it like my Gluten-Free Oat Flour Pumpkin Blondies.
Recipe FAQs
Scoop the it into a container with a tight-fitting lid and store it in your pantry for up to 6 months.
It will, but it will take at least 6 months. If you think you have it for longer than 6 months, be sure to store it in the refrigerator and that will extend the shelf life.
It's cheaper to make it at home if you have the time. Especially if you buy the cashews in bulk!
Expert Recipe Tips
This recipe just takes some patience. It will take about 5-7 minutes of time in the food processor until you get a smooth creamy nut butter!
I wanted a medium roast for the cashews. If you prefer a darker roasted nut, keep them in the oven a little longer than I did!
If you use table salt, use ¼ teaspoon instead of ½ teaspoon.
Looking for More Easy Vegan Recipes?
If you tried this Homemade Cashew Butter recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
How to Make Homemade Cashew Butter
Equipment
- 1 Baking Sheet
- 1 10-14 Cup Food Processor
- 1 Rubber Spatula
- Measuring Spoons
Ingredients
- 1 Pound Raw Unsalted Cashews
- ½ teaspoon Kosher Salt half this amount if using table salt.
Instructions
- Preheat oven to 350* F.
- Evenly spread the cashews out onto a baking sheet. Then, roast the cashews for 14-16 minutes, stopping the stir every 3 minutes to ensure that they roast evenly.1 Pound Raw Unsalted Cashews
- Allow the cashews to cool completely.
- Pour the roasted cashews into a food processor. Process on hight for 5-7 minutes, stopping to scrape the sides of the bowl down every minute or so. (See Note)
- Add the salt and process for 10 more seconds.½ teaspoon Kosher Salt
- Scrape the nut butter into a container with a tight-fitting lid and store in your pantry for up to 6 months.
Comments
No Comments