All you need is one ingredients to make this delicious homemade cashew butter recipe! Follow step-by-step photos for creamy, smooth cashew butter.
Why This Recipe Works
- Only 1 Ingredient: Skip the extra oil, sugar, and additives, and get straight to the good stuff (cashews) with this simple recipe.
- Easy to Make: Simply add cashews to a food processor and blend. I’ll show you exactly when the texture is right.
- Budget-Friendly: Cheaper than buying ready-made cashew butter, this creamy homemade cashew butter goes easy on the wallet.
An Easy Cashew Butter Recipe
Ever wonder how to make cashew butter? Well, it’s super easy, ready in minutes, and tastes so much better than store-bought cashew butter. It’s made with just 1 ingredient and you don’t need any oils, sugars or salt. Within just a few minutes, you’ll have a creamy and delicious spread.
What is Cashew Butter?
Cashew butter is a nut butter that’s formed when cashews are ground up in a food processor or blender until smooth, creamy, and spreadable.
How to Make Cashew Butter
Learn how to make this homemade recipe in just a few easy steps! Since I often get questions like, “How do I know when it’s done?”, I’ve included photos of each stage the cashew butter goes through, so you’re not left with any doubts.
- Add whole, roasted cashews to a sturdy food processor. Blend cashews in the food processor until you get coarse, dry and crumbly bits of cashews with a little bit ‘o cashew “meal” in it, as it were.
- As you continue to blend, your cashews will become a moist meal, as oil is being released through the blending process. Then, as you blend more, a “dough ball” will form. You’re so close!
Recipe Tip
Tip: Remember to periodically scrape down the sides of your food processor and give it a few breaks to avoid overheating.
- It’s done! Here’s a super closeup photo of the finished product. In homemade cashew butter, you can see some grain, but it’s mostly smooth and entirely spreadable.
Storing
This recipe can be easily stored for up to 6 months, depending on the environment.
- To store at room temperature: keep your cashew butter out of direct sunlight & away from heat sources in an airtight container for 2-3 months.
- To store in the refrigerator: use the same container—but this time, you can keep it for 3-6 months. Woohoo!
- Food Processor – My favorite food processor, hands down. It’s so easy to use, super affordable and sturdy as heck. I’ve used my food processors (I’ve got two) hundreds of times and they’re still going strong!
- Unsalted, Roasted Cashews – Make sure to use roasted cashews when making this recipe. You can use raw cashews if you want it raw, but roasted is highly preferred.
More Easy How-To Recipes
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How To and Cashew Recipes
Prevent your screen from going dark
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See photo tutorial in post for helpful visuals, tips & details.
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Add cashews to a food processor or blender. Blend until coarse.
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Scrape down the sides of the processor as needed.
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Blend until mostly smooth, making sure to scrape the bottom of the processor or blender. Blend longer if smoother cashew butter is desired; however, some graininess is normal. Enjoy! Storing instructions below.
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★ Last Step: If you made this recipe, leave a comment and review. It truly helps our small business keep running and it helps readers like you!
Storing Instructions: Store in an airtight container, in a cool, dark environment, at room temperature for 2-3 months. Or, store in the refrigerator for 3-6 months.
