How to Make It
Similar to making homemade almond butter or peanut butter, all you need is one ingredient to make cashew butter– plain cashews! I like to use the ones that say “raw” on the label, but roasted ones will work, too, in this case. Note: Cashews that are sold in grocery stores are not truly raw; most are steamed or cooked in some way to remove traces of urushiol, which is a toxic resin found in their shells. So, when I say I use “raw” cashews for this recipe, I’m referring to the ones that are sold in a grocery store that are not labeled as “roasted.”
Add the cashews to the bowl of a food processor fitted with an “S” blade, secure the lid, and start processing. After roughly 2 minutes of processing, you’ll have a powdery texture that sticks to the sides of the bowl. Stop and scrape down the sides, then start processing again.
You shouldn’t have to stop and scrape down the sides again, but you can if you want to. After another 2 minutes of processing, the sides that build up should start to fall down on their own, until the mixture starts to stick together into one big ball.
Seeing a ball is a good sign, and that should happen within the first 5 minutes of processing. Keep the food processor running– the ball should break down on its own in about 1 more minute, and will start to resemble more of a cashew butter texture.
Let your food processor continue to run until you hear the cashew butter become noticeably louder as it is processed. It will have a “sloshy” sound to it, signaling that it’s smoother and runnier in texture. This is how you make a runny, drippy cashew butter like you’re used to buying at the store, and it’s all done in just about 10 minutes of processing.
Transfer the finished cashew butter to a clean jar with a lid, and store it in the fridge.
How Long Does Homemade Cashew Butter Last?
Cashew butter should last for at least a month in the fridge, as long as you keep it free from added moisture, and it may last even longer than that. (We usually use it all within 4 weeks.) For an even longer shelf life, you can freeze anything you won’t use for up to 6 months.
How to Use Cashew Butter
Cashew butter has a mild, neutral flavor that can work in a number of dishes. You can use it just like you would peanut butter or almond butter, so give one of the following recipes a try using your new homemade cashew butter!
Cashew Butter Cookies (these are amazing frozen!) Flourless Banana Muffins Flourless Blondies Cashew Queso Vegan Ranch Dressing Vegan Sriracha Mayo Freezer Fudge
If you want to a make a blended recipe that calls for whole cashews, keep in mind that 1/2 cup of cashew butter = 1 cup of whole cashews, as a substitute in most cases.
Is Cashew Butter Healthier Than Peanut Butter?
Calorie-wise, cashew butter is pretty similar to peanut butter. Cashews have less fiber and protein than peanuts, but they are a good source of magnesium. One study suggests that a diet rich in cashews may help to lower blood pressure and improve HDL cholesterol levels.
Is it Cheaper to Make Your own Cashew Butter?
Oddly enough, it’s not always cheaper to make your own cashew butter, at least not when comparing prices at my local grocery store. One pound of cashews is $9.99 here, while a 16 oz. jar of cashew butter is $8.99, so it’s $1 more to buy the whole cashews and make it yourself. The real benefit to making your own cashew butter is that you can make it without any added oil, salt, or other additives you may not want to consume. The cashew butter at my store does contain added oil, so you aren’t getting a full pound of cashews in each jar, as you are when you make this recipe.
If you try this method for making your own cashew butter at home, please leave a comment below and let me know how it works out for you. And if you make any modifications or try flavor additions, I’d love to hear about that, too. We can all benefit from your experience! – Reader Feedback: What’s your favorite nut or seed butter?
