Homemade nut butter is seriously easy to make and so satisfying to watch it come together (and enjoy!) This cashew nut butter recipe is super creamy, rich and tasty. There are four delicious versions included, because it’s always a good thing to have options!
Hi friends!
I’m bringing you something that I’m seriously in love with.
Nut butter.
Not just any nut butter.
Cashew butter.
And not one, but four, awesome versions.
I’ve been enjoying this stuff like crazy, spreading it on toast, over banana ice cream and eating straight up with a spoon right from the jar.
It’s that good.
And with the holiday season well underway, this nut butter would make for an awesome homemade food gift!
Ingredients for Cashew Butter
Essentially, there’s cashews and salt.
That’s it.
However, if you want to really amp up your nut butter, you can add in other goodies (like I did here).
How To Make This Cashew Butter Recipe
Full details are in the recipe card below, but here are the basics to make smooth cashew butter:
- Roast the cashews on a sheet pan and then allow to cool.
- After you’ve roasted and cooled your cashews, pop them in your food processor.
- Start processing the cashews. Tip: You’ll want to stop occasionally to scrape the sides of the processor with a spatula.
- As you process, the cashews go from crumbly to bigger clumps.
- The more you process, the clumps get even bigger.
- Then the cashew butter slowly starts to form into a ball.
- After some more processing, it starts to get creamy (but still a little dense).
- The more it’s processed, it gets creamier.
- All of a sudden, like magic, it gets super duper creamy! That’s when you can add salt and blend in.
Of course, time could vary (depending on your processor), but should take just 10 minutes of processing.
Tip: If making white chocolate and cranberry cashew butter or crunchy cashew butter, you stir in those ingredients, not process them. You want the texture.
This is the smooth cashew butter:
This is the chai cashew butter:
Here is the white chocolate and cranberry cashew butter:
And last, but not least, this is the crunchy cashew butter:
Tips for Making Cashew Butter
- When roasting the cashews, watch them! Nuts can burn super fast and ovens can vary.
- Salt was added to all four varieties here, but you could totally omit the salt if you want to have a salt-free nut butter.
- If presenting any of these cashew nut butters as a food gift to someone special, store in a nice jar and tie with a pretty ribbon or tag.
- If gifting the crunchy or white chocolate and cranberry version, you can sprinkle some chopped roasted cashews (or white chocolate and cranberries over top) for a pretty presentation.
- For the chai cashew nut butter, use store-bought chai spice mix (to taste) instead of the individual spices listed, if you prefer.
More Yummy Homemade Spreads
- If you make any (or all) of these homemade cashew butter recipes, be sure to leave a comment below!
Cashew Butter Recipe (Four Versions)
Ingredients
Smooth Cashew Butter
- 3 cups unsalted cashews
- ½ teaspoon sea salt, or to taste
Chai Cashew Butter
- 3 cups unsalted cashews
- ½ teaspoon sea salt, or to taste
- 1.25 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ½ teaspoon allspice
- ¼ teaspoon ground nutmeg
- pinch ground clove
- ½ teaspoon pure vanilla extract
White Chocolate and Cranberry Cashew Butter
- 3 cups unsalted cashews
- ½ teaspoon sea salt, or to taste
- ¼ cup white chocolate chips, roughly chopped (plus more if you want some stirred in)
- ¼ cup dried cranberries, roughly chopped
Crunchy Cashew Butter
- 3 ⅓ cups unsalted cashews, divided
- ½ teaspoon sea salt, or to taste
Instructions
Smooth Cashew Butter
- Preheat oven to 350 degrees Fahrenheit. Place cashews on a sheet pan and spread out. Bake 10 to 12 minutes, watching to ensure they don't burn and rotating the pan about halfway. Remove and let cool.Note: To speed up cooling time, you can place the cashews on a new sheet pan and place into the fridge until cooled.
- Place cashews in a large food processor and process, stopping to scrape sides of processor occasionally with a rubber spatula.
- When you've reached your desired consistency (should take 8 to 10 minutes), stop and add salt and process again.
- Portion into a storage jar, cover, refrigerate and enjoy within 2 weeks. Yields about 1.5 cups.Note: Like most nut butter, this will firm up slightly in the fridge. If you like, you can leave out for 5 to 10 minutes to soften.
Chai Cashew Butter
- Preheat oven to 350 degrees Fahrenheit. Place cashews on a sheet pan and spread out. Bake 10 to 12 minutes, watching to ensure they don't burn and rotating the pan about halfway. Remove and let cool.
- Place cashews in a large food processor and process, stopping to scrape sides of processor occasionally with a rubber spatula.
- When you've reached your desired consistency (should take 8 to 10 minutes), stop and add salt, cinnamon, ginger, cardamom, allspice, nutmeg, clove, and vanilla extract and process again.
- Portion into a storage jar, cover, refrigerate and enjoy within 2 weeks. Yields about 1.5 cups.Note: Like most nut butter, this will firm up slightly in the fridge. If you like, you can leave out for 5 to 10 minutes to soften.
White Chocolate and Cranberry Cashew Butter
- Preheat oven to 350 degrees Fahrenheit. Place cashews on a sheet pan and spread out. Bake 10 to 12 minutes, watching to ensure they don't burn and rotating the pan about halfway. Remove and let cool.
- Place cashews in a large food processor and process, stopping to scrape sides of processor occasionally with a rubber spatula.
- When you've reached your desired consistency (should take 8 to 10 minutes), stop and add salt and process again.
- Stir in white chocolate chips and dried cranberries (I like to stir in with a spoon rather than use the processor). The chips should melt (and slightly sweeten the cashew butter) with residual heat. If you want actual chocolate chips in the butter (without melting), allow the cashew butter to cool slightly and stir some in.
- Portion into a storage jar, cover, refrigerate and enjoy within 2 weeks. Yields about 1.5 cups.Note: Like most nut butter, this will firm up slightly in the fridge. If you like, you can leave out for 5 to 10 minutes to soften.
Crunchy Cashew Butter
- Preheat oven to 350 degrees Fahrenheit. Place cashews on a sheet pan and spread out. Bake 10 to 12 minutes, watching to ensure they don't burn and rotating the pan about halfway. Remove and let cool.
- Place 3 cups of cashews in a large food processor (reserve the ⅓ cup) and process, stopping to scrape sides of processor occasionally with a rubber spatula.
- When you've reached your desired consistency (should take 8 to 10 minutes) stop and add salt and process again.
- Chop reserved ⅓ cup of cashews. Stir into the butter (I like to stir in with a spoon so that they retain their texture).
- Portion into a storage jar, cover, refrigerate and enjoy within 2 weeks. Yields about 1.5 cups.Note: Like most nut butter, this will firm up slightly in the fridge. If you like, you can leave out for 5 to 10 minutes to soften.
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Valentina
I love making homemade nut butters and chestnuts are so delicious. Can’t believe I hadn’t made this before. I love all of the different versions you present. So cleaver, Dawn. And would make for such a great edible gift during the holidays. 🙂 ~Valentina
Dawn - Girl Heart Food
Same here! Thank you Valentina 🙂
Melanie @ Bon Appét'Eat
I have never had cashew butter! I discovered peanut butter when I arrived in Canada and I gained 5kg (10 pounds) from eating it on 2 bagels every morning! How naive am I? ahah I love cashews, I’ll try it with moderation 🙂
Dawn - Girl Heart Food
LOL! Thanks Melanie!
Alexandra @ It's Not Complicated Recipes
Nothing beats homemade, and this cashew butter is no exception! Delicious – and I love the variations! Fun!! x
Dawn - Girl Heart Food
I agree! Thank you so much! XOXO
Kevin
Wow! So many options! Must try them all!
Dawn - Girl Heart Food
Thanks Kevin 🙂 Enjoy!
Ben @ Havocinthekitchen
Who doesn’t love some rich and delicious nut butter? There was a time when I would buy a little jar of cashew butter every week and finish it within a couple of days. Over my vanilla ice cream but mostly straight from the jar 🙂 I’ve never made nut butter at home, but that’s clearly a more delicious, healthy (salt-control!), and cheaper alternative. Well done on this!
Dawn - Girl Heart Food
Agreed! Thanks Ben! Hope you get a chance to try soon 🙂
Laura
I love this recipe, Dawn! I’ve always known it was easy, but for some reason have never made nut butters! You’re inspiring me to re-think my nut butter world! And that white chocolate cranberry cashew butter sounds crazy good!
Dawn - Girl Heart Food
Yay! Thanks Laura! So yummy!
Haylie / Our Balanced Bowl
Okay wow HELLO beautiful!!!! Smooth and creamy and delicious, this is right up my alley! I also eat nut butter just from the spoon…I can imagine I’d be eating it by the bowl if I made your recipe! I must get my hands on that chai version! YUM!
Dawn - Girl Heart Food
Thank you so much! Eating with a spoon is a good idea, if you ask me 😉
[email protected]
Wish I had this with my toast this morning!! Give me all the nut butters, please!! You have covered all the cravings! Thank you!! xoxo
Dawn - Girl Heart Food
You got it! Thanks, my friend 🙂 XOXO
Jennifer @ Seasons and Suppers
I love cashews, so I know I would love all of these tasty variations 🙂 Would make great holiday gifts!
Dawn - Girl Heart Food
For sure! Thank you Jennifer!
Kathy @ Beyond the Chicken Coop
What a great idea! Nut butters are so pricey at the store. Making your own just makes sense – plus I love you can make any flavor version you want. These look so rich, creamy and delicious!
Dawn - Girl Heart Food
Totally! Thanks Kathy 🙂
Mary Ann | The Beach House Kitchen
I love homemade nut butters Dawn! And wow! Each and every version is a total winner. Can’t wait to give them all a try. Perfect for my morning smoothie bowls or with some jam on a sammie. Pinned!
Dawn - Girl Heart Food
Yay! Thank you Mary Ann!
David @ Spiced
I’m all about the crunch! I love my peanut butter extra crunchy, so I’m pretty sure I would be all in on the crunchy cashew butter here, too. Believe it or not, I’ve yet to make my own nut butter. That is clearly a problem that needs to be fixed as we go through some peanut butter in this house! Love the fun flavors you created here, Dawn!
Dawn - Girl Heart Food
Crunch is definitely delish! Thank you David!
Redawna
Love all the options. I’m not sure which one I’d try first?
Dawn - Girl Heart Food
Thanks Redawna 🙂
Katherine | Love In My Oven
I don’t even know which one I would make first!! They all look so amazing! So creamy! I’d definitely be straight up eating it with a spoon haha! I think I’m going to make one and mix it into my morning oatmeal!!
Dawn - Girl Heart Food
I hear ya!! Can’t go wrong, if you ask me 😉 Sounds like a great idea!! Thanks Katherine!
Marissa
This cashew butter looks perfect, Dawn! Love the different versions and thank you for the tips on processing!
Dawn - Girl Heart Food
Thank you Marissa! We love it!
Leanne
Cashew butter is a favourite of mine. It’s so expensive though, so making my own would probably save me some dollars! Love that you provided 4 different flavour options. Love them all!
Kelsie | the itsy-bitsy kitchen
I LOVE cashew butter. Like, it’s dangerous for me to bring in the house because I just eat it with a spoon–is it me or does it kind of taste like frosting? I can’t wait to try making my own and I’m totally trying the chai version first. That sounds delicious!