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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!
Great Tools
- 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
- How to Toast Slivered Almonds
- How to Make Homemade Oat Flour
- How To Toast Coconut (Easiest Way!)
- How to Make Keto Candied Pecans
- How to Make Vegan Buttermilk
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How To and Cashew Recipes
Homemade Cashew Butter
Ingredients
- 2 cups cashews, roasted and unsalted
Instructions
- See photo tutorial in post for helpful visuals, tips & details.
- Add cashews to a food processor or blender. Blend until coarse.
- Scrape down the sides of the processor as needed.
- 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.
- ★ 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!
Second attempt… and got it perfect. First batch was just at the brink of being smooth. I was still able to use it for the purpose that I made it. But can’t wait to use this in your Cashew Chocolate Chip Cookie recipe. Next, I’ll be attempting almond butter for the second time. Thank you for sharing!
Second time’s the charm! 😉 Ooh, I can’t wait to hear what you think of my cashew chocolate chip cookies! Hope you enjoy making the cookies and almond butter. Hugs!
such lovely products
wow!!!
Thanks!
I love cashew butter. I decided to try this recipe and used avocado oil. I added a little Vermont maple syrup and cinnamon. I have to say I think this may be my go-to recipe in future. It’s very easy and delicious.
Ooh what fun additions! So happy you’re enjoying the recipe Shelly!
I started to take out my FP when I remembered I have a Champion juicer with a ‘blank’ plate. I creamed my cashews in it and it is a mess to clean but it was also a sure thing.
Oh, a juicer? How interesting! Hope the cleanup wasn’t too bad. 🙂
Thanks for sharing the cashew butter recipe, I will try this recipe on my birthday. You shared very informative post.
You’re so welcome Bindu! And happy birthday! 🎉
When, was grandma.. she was made yourself cake on me birthday. i miss you!!
Thank your for sharing !!
Love Homemade Cake, Who knew making cashew butter was so easy? . Such a life changing recipe.
Thanks For Sharing information………..Your Great Work..
So glad to know you’re enjoying the recipe Deepak!
This is amazing! I had no idea it was so easy to make your own! I used this for the cashew fudge but will be making more just to have it! Thank you!!
Thanks so much, Carmia! Isn’t homemade cashew butter the BEST? 🙂 I love that you were able to immediately use it to make the cashew fudge. Thank YOU!! Can’t wait to see what you try next. Hugs!
This was such a simple recipe. I love this butter on toast with banana slices on top, such a great thing to have in the fridge!
Ooh that sounds delicious! So happy you enjoyed the recipe Lily. 🙂