Stuck in a peanut butter rut? Branch out by trying cashew butter. Often pricey at the grocery store, it’s easy to make at home—plus, you can add any flavor you like. Here’s a step-by-step guide to making vegan, raw cashew butter at home.
Easy Cashew Butter Recipe
- 2 cups raw cashews
- 1/2 teaspoon salt
- 3 teaspoons coconut oil or other oil
Step 1: Blitz the cashews
In a food processor, blitz the cashews along with the salt until they’re smooth and spreadable. It’ll take about five to seven minutes; at first, the nuts will appear crumb-like and dry, but the oil from the cashews will release and the texture will appear almost creamy. Scrape down the bowl once in a while to ensure an even blend.
Step 2: Add coconut oil
Add the coconut oil to the processor bowl and continue to blitz for about 30 seconds more. The oil adds richness and makes the spread more creamy and even. The natural creaminess and mild flavor of coconut oil works well, but you can use any oil here. And that’s all there is to it!
What should the consistency be for homemade cashew butter?
Homemade cashew butter will be fairly spreadable, probably with small crunchy bits of cashews still intact—think something in between creamy and crunchy peanut butter.
Can you make different flavors of cashew butter?
Cashew butter, like most nut butters, can take on many flavors. Try mocha-flavored cashew butter (here’s a recipe!), which adds chocolate and coffee. You can also add vanilla extract, freeze-dried fruit like strawberries, spices or maple syrup.
How do you store cashew butter?
Store homemade cashew butter in an airtight container in the fridge.
How long does homemade cashew butter last?
Cashew butter should keep for about three months. It will most likely taste rancid or slightly off before it’s dangerous to eat.
Love cashews? Here are more ways to eat ’em.
What can you use cashew butter for?
Cashew butter is a delicious alternative to peanut butter or other nut butters, and you can enjoy it in the same way. Think cashew butter and jelly sandwich, spread over toast, as a dip for kale chips or veggies, mixed into cookie batter, used to flavor cheesecake or smoothies, blended into salad dressings or added to soup.