homemade cashew butter

Learn How to Make Homemade Cashew Butter with just 1 ingredient, cashews! It’s easy, creamy, delicious and oil-free and takes just a few minutes to make! Use it in baking cookies or in savory sauces or soups. It gives the best flavor and creamy texture.

How To Make Cashew Butter

(280 grams) raw, unsalted cashews (do NOT soak them!)

food processor.

Add the raw cashews to a food processor (not a blender!). Cashews are very dry, with a low oil content, so they do not blend up well in a blender, even a Vitamix. You will want to keep going until the cashew butter is soft and flowy, almost like a frosting.

Process for 10 minutes or so, stopping every 3 minutes to scrape down the sides. The cashew butter will go through stages of thickness, and you will need to stop and push the cashews down the sides and break up the clumps a few times. NOTE: I have an 11 cup food processor. But if you have a smaller processor (like a 7 cup) or a less powerful one, you will likely have large chunks forming and have to break up the clumps many, many more times in the beginning than I did. Be patient and do not add any liquid! It will take several more minutes, but just keep going until it gets to the paste stage.

Please refer to the actual post for step-by-step visual photos, it will help. Keep processing until it has a thick, creamy consistency, and then process even further until it is no longer stiff. Even when you think you are done, go more. It should drip off of a spoon. Again, if you have a small food processor, this could take several more minutes than mine did.

Before using in my dessert recipes, make sure it has cooled off to room temperature, as it will be quite warm. Store in an airtight container in the pantry for up to 2 weeks or in the fridge for up to 2 months.

All you need is two ingredients, an oven, and 15 minutes in the food processor to make the easiest, creamy Homemade Cashew Butter. You won't believe how simple it is!

Homemade Cashew Butter

raw cashews (I used Terrasoul)

extra virgin coconut oil

Preheat oven to 325F and place raw cashews on a medium-sized baking sheet. Spread evenly in one layer and toast for 10-15 minutes, or until lightly golden. Let cashews cool on pan for 10 minutes.

Place slightly cooled cashews in bowl of food processor and cover with lid. Process for about 10 minutes, scraping down the sides of the bowl periodically if necessary. Once your cashews have turned into a slightly creamy consistency, with the motor running, add 2 tsp of coconut oil and process the cashew butter for another 5 minutes, or until desired consistency.

Transfer cashew butter into jar with lid and store in fridge.

Really simple and easy, I only made it with about 1/4 of ingredients, but it worked perfectly. 
Don't skip roasting the nuts, it really adds soooo much flavor!
I used sunflower oil, didn't have coconut oil at hand. Definitely helps to create this creamy texture.

I would never buy prepared cashew butter again! This is so good!

Ridiculously easy! Thank you for the photos each step of the way because otherwise I think I would have been too stressed!

Great recipe and so easy to make.  Used MCT oil in place of the coconut oil.  Yum!!!

How to make homemade cashew butter with just one ingredient (no oil), an oven, a food processor, and 15 minutes (ish!). Use raw, sprouted, or roasted cashews for this creamy cashew spread!

How to Make Homemade Cashew Butter (Oil-free + Flavor Variations and Uses)

oz cashews (raw, 3 cups)

salt (will help enhance the flavor of the nuts and cashew butter)

sweetener

To make soaked cashew butter (it&#39;s often referred to as sprouted, though cashews don&#39;t physically &quot;sprout&quot;, as almonds do), you&#39;ll need to start the process of making homemade cashew butter with a couple of additional steps: soaking and dehydrating. Here&#39;s how (make sure to leave 1 ½ day for these extra steps).

For Sprouted Cashew Butter (aka soaked cashews)

Add the cashews to a large bowl and cover with cold/room temperature water. Leave to soak for at least 4 hours, up to 24. (I do this at room temperature and will replace the water after 12 hours if I do a full day soak).

Drain the nuts, rinse them once more, and use a clean tea towel to pat them as dry as possible.

Step 1: Soak the cashews

There are three ways to dry the cashews: in a dehydrator (best if you want to make raw cashew butter), oven, or air-drying (though they can take days to dry depending on the climate/temperature).Dehydrator: spread the cashews across the dehydrator tray/s in a single layer. Then, dehydrate at 104ºF/40ºC for 14-18 hours, or until completely dry.Oven: to mimic a dehydrator, use the lowest temperature available (often 122ºF/50ºC) until dry. Alternatively, you can heat them at a higher heat, with the door just slightly propped open (to allow steam to escape).The nuts need to be dry to continue with the cashew butter recipe. If you want to make raw cashew butter skip the following step.Now carry on to roast the cashews.

Step 2: Dry the nuts

Spread the raw cashews across a large baking tray and roast in a pre-heated oven at 330ºF/165ºC for 10-15 minutes, until golden in color and fragrant.

Remove the tray from the oven and allow it to cool for 10 minutes.

Step 1: Roast the cashews

Pour the cashews into your food processor/blender and blend until smooth. During this process, the cashews will go through several stages. First, they’ll be ground into a fine meal. Then they will start to thicken up as the oils release. Next, it will form a ball, a thick paste, and finally, a smooth, creamy cashew butter.While blending, give your machine a break every 2-3 minutes, scraping down the sides of the jug (to avoid it overheating, and make sure all the nuts are evenly processed).The time it takes to blend the cashew butter to your desired ‘smoothness’ will depend on the machine you’re using, the cashews (whether roasted or raw), and your desired smoothness. For this super-smooth roasted cashew butter, the process usually takes between 12-15 minutes (machine breaks included).

If you&#39;re using raw cashews: if your particular machine is very high-powered, you may still not require any additional oil. However, if the cashews won&#39;t go past the powder/ball stage for several minutes, I recommend adding 1-2 tablespoons of oil.

Once you&#39;ve reached the desired consistency, you can then add in any extra ingredients for flavored cashew butter or transfer it straight to an airtight jar.

Step 2: Blend the cashews into a smooth butter

Store: you can store the cashew in the refrigerator for between 6-8 weeks, using clean utensils in the jar each time. It may last up to four months, by I always finish the jar within 6 weeks, so I can’t guarantee it.Note that it’s normal for the cashew butter to separate when chilled (solids and the bottom with oils on top). Just give it a good stir before using.Freeze: alternatively, transfer the cashew butter to a freezer-safe container and freeze for between 3-4 months.

How to Store

https://content.jwplatform.com/videos/oRqOfMbH.mp4

A delicious ONE ingredient homemade cashew butter recipe with uses and flavoured cashew butter options! An absolute staple for any plant-based kitchen!

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Top 3 homemade cashew butter recipes from across the web

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Homemade Cashew Butter

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