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 nice 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 this Cashew Butter Recipe
Full details are in the recipe card below, but here are the basics:
- Roast the cashews on a sheet pan and then allow to cool.
- After you’ve roasted and cooled your cashews, pop ’em 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/cranberry or crunchy cashew butter, you stir in those ingredients, not process them. You want the texture.
Hungry for more? Subscribe to the Girl Heart Food Newsletter!
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:
Do I Have to Roast Cashews?
Nope, not at all.
Of course, roasting any nut kinda brings out their flavour and makes them extra tasty, if you ask me.
If you want to skip roasting, though, go right ahead and just start processing. You do what makes you happy!
More Tips
Opt for ‘unsalted’ cashews. This way you can control the salt content in your nut butter.
Speaking of cashews, when roasting, watch ’em! 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 & cranberry version, sprinkle some cashews (or white chocolate & 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 You May Enjoy
- Roasted Almond Butter
- Dark Chocolate Coconut Almond Butter
- Cookie Spread (also known as ‘cookie butter’)
Hope you love these cashew nut butter recipes as much as we do!
If you make any (or all) of these homemade cashew butter recipes, be sure to leave a comment below. Love to know how you enjoyed!
Let’s Be Social!
Follow Girl Heart Food on Facebook, Instagram, Pinterest and Twitter for all the latest delicious eats! Oh, and don’t forget to subscribe to our newsletter!
Cashew Butter Recipe (4 delicious versions)
Ingredients
Cashew Butter
- 3 cups unroasted, unsalted cashews
- ½ teaspoon sea salt (or to taste)
Chai Cashew Butter
- 3 cups unroasted, 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 & Cranberry Cashew Butter
- 3 cups unroasted, 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 unroasted, unsalted cashews , divided
- ½ teaspoon sea salt (or to taste)
Instructions
Cashew Butter
- Preheat oven to 350 degrees Fahrenheit. Place cashews on a sheet pan and spread out. Bake 8 to 10 minutes, watching to ensure they don't burn. 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.
- 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 8 to 10 minutes, watching to ensure they don't burn. 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 & Cranberry Cashew Butter
- Preheat oven to 350 degrees Fahrenheit. Place cashews on a sheet pan and spread out. Bake 8 to 10 minutes, watching to ensure they don't burn. 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 'chips' in the butter, allow it 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 8 to 10 minutes, watching to ensure they don't burn. 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.
