Super creamy and rich homemade cashew butter with just 2 ingredients! Learn all the tips for making the creamiest homemade cashew butter in just 5 minutes!
I absolutely love making my own nut butter when I can. Don’t get me wrong, I have my favorite nut butter brands (including Woodstock, Artisana Organics, and Georgia Grinders), but I do find it fun to make your own!
This recipe is absolutely delicious: creamy, smooth, and rich cashew butter that tastes as good as it looks and is ready in a snap of your fingers.
Let’s dive in!
Is it cheaper to make your own cashew butter?
It absolutely can be cheaper to make your own. I like to get my organic cashews at Trader Joe’s, and that runs about $8 for the bag. I get double the amount of nut butter than I would in a store bought jar, which normally runs $7-9 for non-organic, and $12-15 for organic.
How to make homemade cashew butter (with video!)
I’ve struggled to make cashew butter as smooth as it can be store bought without an added ingredient, so this cashew butter is two ingredients, but two very simple ingredients:
- Cashews (you can use sprouted or not, but I highly recommend organic!)
- Coconut oil (or olive oil if you want to avoid coconut)
You can use salted cashews if you’d prefer, and omit the sea salt. You can also just keep this a really simple homemade cashew butter by just using raw cashews and coconut oil.
I give a few recommendations for flavor add-ins in the recipe card down below. Personally, I like to keep my nut butters pretty standard so that I can use them for both sweet and savory recipes (which I share more about below), but go with what you feel!
Now to make the cashew butter:
- First we’ll roast the cashews. Just a few minutes in the oven gets the oils out and ready to help the nuts process into a smooth butter.
- Pulse the cashews, coconut oil, and sea salt in a food processor for 4 to 5 minutes. See the visuals for
- Then just store in an airtight container!
Definitely watch the quick video tutorial on how to make cashew butter, as it shows the various stages that cashews go through to become nut butter (it’s a bit more of a process than other homemade nut butters). Right when you think the cashew butter is done, allow it to go for another 30 seconds, and it will become super smooth!
Do I need to refrigerate cashew butter?
Yes, please refrigerate your homemade cashew butter! For this homemade cashew butter, you’ll need to refrigerate it after you make it. This is because with store bought nut butters, their temperatures for making the nut butters are much more controlled than when in a home kitchen.
Natural nuts can go rancid fairly easily, but place it in a fridge, and you’ll be good for up to a month. You’ll notice that it’s gone slightly bad if it starts to smell a bit rancid.
How long does homemade nut butter last?
As long as you keep the cashew butter in an air tight container (like a Weck or a Mason jar with a lid) and store it in the fridge, it will last about a month! You’ll notice that the cashew butter will harden a bit in the fridge.
This is because of the coconut oil. When you’re about to use the cashew butter, just allow it to sit at on the countertop for a few minutes and stir it. Additionally, you can let it sit by a warm oven or window if it’s warm outside to get things going again!
What can you use cashew butter with?
Oh the options are endless! I have a few of my favorites, so I’ll list those below, but there are a few others as well:
- Top your vegan buttermilk pancakes with some homemade cashew butter and chocolate chips (and maybe a few banana slices!).
- Swap in cashew butter for almond butter in these Paleo keto chocolate cups
- Use this spread in making some homemade Paleo vegan cashew butter ice cream!
- Use your new homemade cashew butter in this Paleo vegan lo mein
- Swap in this roasted cashew butter in place of almond butter in these Paleo vegan fudge bites.
- Use it in place of peanut butter in a peanut butter & jelly sandwich
- Add a tablespoon on top of homemade Paleo vegan ice cream
- Use it in my banana bread granola in place of peanut butter
The options are endless!
Homemade cashew butter is also great to use in recipes, like our deliciously creamy vegan cashew milk ice cream.
You are just going to love this super creamy homemade cashew butter. Once you know how to make cashew butter, you’ll just want to always have a jar on hand!
If you do make this nut butter, let me know what you think in the comments section below, as well as leaving a rating ⭐️⭐️⭐️⭐️⭐️ so that others may find this recipe.
Happy nut butter making!
More homemade nut butter recipes you’ll love:
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Learn how to make the creamiest roasted cashew butter that tastes like a dream and is cheaper than store bought! A healthier alternative that tastes delicious!
- 16 ounces (450 grams) raw cashews
- 1 tsp coconut oil
- 1/4 tsp sea salt, optional
- Other add-ins: 1 tsp ground cinnamon, 1/2 tsp vanilla extract, 1 tsp pumpkin pie spice or chai spice blend, 1 tbsp cacao powder
- Preheat the oven to 350F and line a baking sheet with parchment paper or tinfoil.
- Once preheated, place the cashews onto the baking sheet and into the oven to roast for 7 minutes.
- Remove from the oven and let cool for 5 minutes.
- Place the cashews, coconut oil, and sea salt (and any other add-ins) into a food processor, and blend until it starts to smooth but is still thick. This should take about 4-5 minutes. See the blog post for the visual photos and watch the video below for how cashew butter transitions from whole nuts to ground and smooth nut butter.
- Store in an airtight container or jar in the fridge for up to a month.
Raw cashew butter: if you’d like to make raw cashew butter, you can skip the toasting step.
For the cashews: I recommend using raw unsalted cashews. If you only have salted available, definitely skip the addition of the sea salt.
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