Cashew Butter Recipe photo by Taste of Home
Total Time
Prep/Total Time: 15 min.
It's easy to make raw, vegan cashew butter from scratch. Plus, you can customize the flavor of homemade nut butter. Here's a step-by-step guide.

Updated: Dec. 07, 2023

Stuck in a peanut butter rut? Branch out with homemade cashew butter. Often pricey at the grocery store, it’s easy to make at home—plus, you can add any flavor you like.

It’s also one of our favorite healthy nut butters. Cashew butter is full of monounsaturated fat to keep your bad cholesterol levels in check, and contains lots of heart-healthy magnesium and oleic acid. And thanks to biotin, eating cashew butter could benefit your hair, skin and nails, too.

Here’s a step-by-step guide to making butter from cashews at home.

Cashew Butter Ingredients

  • Cashews: Reach for raw, unsalted cashews to make nut butter. They’re much softer than the roasted variety.
  • Salt: A little of this will bring out cashews’ buttery flavor.
  • Coconut oil: This oil adds richness and makes the spread more creamy and even. Coconut oil’s natural creaminess and mild flavor work well, but you can use any oil here.


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 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. It’s done when the mixture looks uniformly creamy.

That’s all there is to it!

Cashew Butter Recipe Variations

Cashew butter, like most nut butters, can take on many flavors. Make it mocha by blitzing in cocoa and instant coffee granules. Add a drizzle of vanilla extract or maple syrup to amp up the sweetness. Make it fruity with freeze-dried strawberries. Or warm it up with the baking spice of your choice.

How to Store Cashew Butter

Store homemade cashew butter in an airtight container in the fridge for up to three months. It will most likely taste slightly off before it’s dangerous to eat. Trust your taste buds.

Cashew Butter Tips

What’s the ideal consistency 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.

What can you make with cashew butter?

Cashew butter is a delicious alternative to peanut butter or other nut butters, and you can enjoy it in the same way. Make cashew butter cookies or CB&J sandwiches, spread it over toast, use it as a dip for kale chips or veggies, marble it into cheesecake or blend it into smoothies or salad dressings.

Cashew Butter

Prep Time 15 min
Yield about 1 cup.


  • 2 cups raw cashews
  • 1/2 teaspoon salt
  • 3 teaspoons coconut oil


  1. Process cashews and salt in a food processor until desired consistency, about 5-7 minutes, scraping down sides as needed. Add coconut oil and process another 30 seconds. Store in an airtight container in refrigerator.

Nutrition Facts

1 tablespoon: 83 calories, 6g fat (1g saturated fat), 0 cholesterol, 76mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 fat.

Once you taste how great homemade cashew butter is, you'll never go to back to store-bought. The coconut oil makes the butter just a little creamier, but you can omit it if you don't normally keep it on hand. —Taste of Home Test Kitchen, Milwaukee, Wisconsin