Homemade Cashew Nut Butter is a creamy, spreadable, and irresistibly smooth vegan recipe that's easy to make, gluten-free, and contains no oil or refined sugar.
Learn how to make this delicious plant-based staple in minutes - perfect for toast, smoothies, baking, or straight from the spoon.
Homemade cashew nut butter has the dreamiest texture - ultra creamy, thick, and so perfectly spreadable, you'll want to slather it on everything.
The flavor? Mild, slightly sweet, and naturally nutty, with a rich aroma that comes from roasting the cashews at home.
I used my NutriBullet to blend it up, and it came together so quickly and smoothly. It's way better than anything store-bought: fresher, more fragrant, and you know exactly what's in it.
I use this butter in everything - spread on a slice of whole wheat bread with homemade jam for breakfast, drizzled over oatmilk pancakes as a dessert, or dipped with apple slices as a midday snack.
If you love this, you've got to check out my homemade peanut butter for a classic twist, or whip up some cashew nut milk to complete your dairy-free pantry staples.
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Ingredients
Cashews: You can use raw cashews and roast them at home or use store-bought roasted ones. Just make sure they're unsalted. I love roasting them myself for a fresher, richer flavor and extra creamy texture.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Homemade Cashew Nut Butter
Step 1: Preheat your oven to 300°F/150°C. Spread the cashews on a baking sheet lined with parchment paper and roast for 12-15 minutes, stirring every few minutes until golden. Let them cool completely before blending. Add the cooled cashews to a food processor or high-speed blender and blend on high. At first, the mix will look dry and crumbly.
Step 2: Keep blending! The cashews will form a sticky ball, then turn into a thick paste. Stop every few minutes to scrape the sides and give your machine a short break.
Step 3: After about 7-10 minutes, you'll get smooth, creamy, spreadable cashew butter. Store for up to 1 month in the pantry or 3 months in the fridge.
Variations
- Chocolate cashew butter: Blend in 1 tablespoon of unsweetened cocoa powder and a splash of maple syrup for a rich, chocolatey spread.
- Salted cashew butter: Add a pinch or two of sea salt to enhance the natural sweetness of the cashews and bring out their rich flavor.
- Crunchy cashew butter: Love a little crunch? Reserve a small handful of roasted cashews, roughly chop them, and stir them into the finished smooth butter.
Marinela's Tips
- Use a powerful blender or food processor: A high-speed blender makes the job easier. If your machine isn't very strong, blend in shorter intervals and give it time to cool.
- Be patient: The butter goes through different stages: dry, sticky, pasty, then creamy. Don't give up too early! It may take up to 10 minutes, depending on your blender or food processor.
- Customize to your taste: Once it's smooth, get creative. Stir in sweeteners, spices, cocoa, or chopped cashews for your perfect version.
Cashew Butter Uses
I love spreading homemade cashew butter on overnight oats, toast, or my chickpea flour bread for a quick, creamy boost.
It's delicious on baked treats like cranberry-orange muffins, oatmeal blackberry muffins, two-banana bread muffins, and fluffy blueberry muffins.
I also drizzle it over spinach oat pancakes or protein-packed quinoa bowls, and swap it in smoothies or energy bites instead of peanut butter. Once you try it, you'll want it on everything!
Frequently Asked Questions (FAQ's)
If your cashew butter is staying thick or dry, keep blending! It often just needs more time and heat to release the natural oils. You can also add 1-2 tablespoons of neutral oil if your blender isn't strong enough.
No, for this recipe, you have to roast the cashews. Roasting not only brings out their rich, nutty flavor but also helps release their natural oils, making the blending process much easier and the final butter super creamy.
There are 89 calories in one tablespoon of cashew butter.
Vegan Cashew Recipes
- Vegan parmesan cheese
- Alfredo sauce (dairy-free)
- Vegan ranch dressing (no mayo)
- Plant-based cream cheese
📖 Recipe
Homemade Cashew Nut Butter (No Oil)
Equipment
- 1 Food processor or high-powered blender
Ingredients
- 2 cups cashews raw
Instructions
- Preheat your oven to 300°F (150°C). Spread the cashews evenly on a baking sheet lined with parchment paper. Roast for 12-15 minutes, stirring every 4-5 minutes, until they turn golden and smell fragrant. Let them cool completely before blending.
- Transfer the cooled cashews to a food processor or high-powered blender. Pulse or blend on high. At first, the nuts will break down into a dry, crumbly texture.
- After a few minutes of blending, the cashews will start to clump together into a thick, sticky ball.
- Keep blending and scraping down the sides every couple of minutes. The sticky ball will break down into a dense, sticky paste. Take breaks if your machine heats up to avoid strain.
- Continue blending for another few minutes. The paste will gradually smooth out into a creamy, spreadable butter. If your blender struggles, add 1-2 tablespoons of neutral oil (like coconut, avocado, or grapeseed) to help achieve a silky texture.
Notes
- Scrape the sides often to ensure even blending.
- If you want crunchy butter, stir in chopped roasted cashews at the end.
- Transfer your creamy cashew butter to a clean glass jar with an airtight lid. It will keep well in a cool, dry pantry for up to 1 month or in the fridge for up to 3 months.
Nutrition
If you try this cashew nut butter, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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