Homemade Recipe For Cashew Butter (No Oil)

Homemade cashew butter (no oil) in a jar with a spoon. Protein-rich veegan spread for snack or breakfast.

Homemade Recipe For Cashew Butter (No Oil)

This easy recipe for cashew butter is absolutely amazing! You will make it in just 25 minutes and no oil or sugar is needed. It's plant-based, oil-free, refined sugar-free, gluten-free, dairy-free, and luxuriously creamy. Also, it's budget-friendly, vegan-friendly, exclusively made with whole foods, and wayyyy tastier and healthier than any store-bought version of it.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25

Cook Time 15

Processing 10

Total Time 25

Course Breakfast, Dip, Snack, Spread

Cuisine dairy-free, Gluten-free, Plant-based, Vegan, Vegetarian

Servings servings

Calories 89 kcal

Equipment

1 Food processor or high-powered blender

Ingredients

2 cups cashews raw, unsalted
1 pinch of salt

Instructions

First, preheat the oven to 302°F / 150°C. Spread your cashews in a single layer over a baking sheet lined with parchment paper. Roast them for 12-15 minutes or until they get a deep golden color. With a spoon, stir them every 4-5 minutes to help them toast evenly. Let them cool completely before processing.
Next, transfer roasted, unsalted cashews with a pinch of salt into a food processor or high-powered blender and process on high until you get a smooth and creamy mixture.
The butter will go through different stages (see photos above).
First, it will be dry and chunky, next it will clump together into a sticky ball, then it transform into a sticky paste, and finally it will get a creamy consistency.
Give your food processor a break every few minutes at the same time scraping the sides to avoid overheating and to make sure all nuts are processed evenly.
If your food processor/blender isn't very powerful, you can add 1-2 tablespoon of oil (coconut oil, avocado oil, or grapeseed oil) at the last stage or blend for an extra 5 minutes to achieve the desired consistency.
In addition, you can add maple syrup, agave syrup, vanilla extract, cocoa powder, or ground cinnamon to make it sweeter.
The whole process should last 7-10 minutes. Please be patient and don't give up until your spreadable butter is ready.
Enjoy your butter immediately or store it in a mason jar or glass airtight container. You can keep it in a cool, dry, and dark place in the pantry for up to a month or keep it refrigerated for three months.

Notes

You can buy pre-roasted cashews (unsalted) so you can skip the oven step. The taste of the butter may slightly vary depending on the cashews used to make it. Freshly roasted cashews are more fragrant than the pre-packaged version.
For the purpose of this recipe, I used Nutribullet so 2 cups were enough to perfectly process it into a creamy butter. If your food processor/blender cup is bigger you may need to add more cashews (double or triple the recipe ingredients).
The time needed to make this butter depends on the power of your food processor. If it is struggling to achieve the desired consistency add 1-2 tablespoons neutral oil and process for a few more minutes. If the mixture heats up, let it rest so you can avoid damaging your food processor.

Nutrition

Calories: 89kcalCarbohydrates: 5gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 2mgPotassium: 106mgFiber: 1gSugar: 1gVitamin C: 0.1mgCalcium: 6mgIron: 1mg

Keyword homemade cashew butter no oil, how to make cashew butter at home, recipe cashew butter, recipe for cashew butter

Tried this recipe?Let us know how it was!