Name: Cashew Butter Recipe (Four Versions)
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Ingredients: 3 cups unsalted cashews; 1/2 teaspoon sea salt (or to taste); 3 cups unsalted cashews; 1/2 teaspoon sea salt (or to taste); 1.25 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground cardamom; 1/2 teaspoon allspice; 1/4 teaspoon ground nutmeg; pinch ground cloves; 1/2 teaspoon pure vanilla extract; 3 cups unsalted cashews; 1/2 teaspoon sea salt (or to taste); 1/4 cup white chocolate chips (roughly chopped (plus more if you want some stirred in)); 1/4 cup dried cranberries (roughly chopped); 3 1/3 cups unsalted cashews (divided); 1/2 teaspoon sea salt (or to taste)

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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!

Four jars of homemade cashew butter, each a different flavour.

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 so much, spreading it on toast, over 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.

Collage of steps to make a homemade cashew butter recipe.

This is the smooth cashew butter:

Jar of smooth cashew butter with a gold spoon dunked into it.

This is the chai cashew butter:

Jar of chai cashew butter with cinnamon sprinkled on top.

Here is the white chocolate and cranberry cashew butter:

Jar of cashew nut butter with white chocolate and dried cranberries.

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!