Homemade Cashew Nut Butter (No Oil)
Homemade cashew nut butter is a creamy, spreadable, and vegan delight that’s easy to make with just one ingredient - cashews! This no-oil, gluten-free, and refined sugar-free recipe lets you enjoy rich, fresh nut butter faster and tastier than store-bought versions.
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
Calories: 89kcalCarbohydrates: 5gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 4mgPotassium: 106mgFiber: 1gSugar: 1gVitamin C: 0.1mgCalcium: 6mgIron: 1mg
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