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Cashew butter in a glass jar with a knife sticking out of it.
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5 from 1 vote

How to Make Homemade Cashew Butter

If you have ever wondered how to make homemade cashew butter, this recipe is for you! Its easy, vegan and gluten-free and you only need 2 ingredients to make it.
Prep Time10 minutes
Cook Time15 minutes
Course: Breakfast, Condiment, Snack
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 16 Servings
Calories: 157kcal
Author: Megan Calipari
Cost: $7

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.

Notes

When processing the cashews, they will go from powdery, to pasty, then they will turn into nut butter! It will take 5-7 minutes of processing time, so be patient.
This recipe will make about 2 cups of cashew butter.

Nutrition

Serving: 2tablespoon | Calories: 157kcal | Carbohydrates: 9g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 76mg | Potassium: 187mg | Fiber: 1g | Sugar: 2g | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 2mg