This simple Cashew Butter recipe is easier than you would think and absolutely delicious! It only takes about 20 minutes and 5 real, simple ingredients. Perfect for spreading on toast or dipping all your favorite fresh vegetables!
The Best Cashew Butter
One of our all-time favorite after school snacks is this perfectly creamy cashew butter with some apple slices, baby carrots, and celery sticks. Everyone loves the amazing flavor and creamy texture. We have loved peanut butter for years but this is a really great alternative to mix things up!
Ever Used Cashews to Make Your Own Cashew Milk?
If not, you should definitely try our easy homemade cashew milk recipe! So easy!
Why You Will Love This Recipe
- Warm and Delicious: You don’t have to enjoy it warm, but I highly recommend you do! Love eating this with some cut up apples for a delicious snack.
- Roasted: Roasting the cashews in the oven makes them softer and easier to blend into cashew butter.
- Make-Ahead: this recipe is perfect to meal prep on the weekend and then use throughout the week!
What You Will Need
- raw cashews – soften them up a bit by either roasting in the oven or soaking in water overnight. We highly recommend roasting for the added toasted flavor.
- ground cinnamon – added for some great flavor!
- coconut oil – perfect for getting a nice, creamy texture.
- kosher salt – just a bit for some added seasoning that goes well with any nut.
- vanilla extract – a dash for some added flavor.
How To Make Cashew Butter
First, you will want to place raw cashews on a baking sheet and roast in the middle rack of a preheated oven at 375 degrees F for 10 minutes. Let cool slightly and then place them in a food processor with the rest of the ingredients.
Blend on high for about 8-10 minutes. Make sure you occasionally scrap down the sides as you blend it.
Pro Tip
If you prefer a super creamy texture, you can add more coconut oil (a teaspoon at a time) and continue to blend until you reach maximum smoothness.
Continue to blend until it reaches a smooth and creamy texture.
Serve immediately or store for later.
Best Ways To Serve Cashew Butter
The options are endless! We love enjoying it on toast, on top of oatmeal, muffins, or for dipping all of our favorite fresh vegetables. And, of course, with a plate of fresh apple slices. Even our kids love it!
Storage
This easy cashew butter can be stored on the counter for 3 days or so. If you want to keep it for longer, move it to an airtight container in the refrigerator.
Recipe FAQs and Tips
- Do I have to roast the cashews? Nope! Roasting them in the oven just accentuates their flavor and makes the cashews a bit softer and even easier to process!
- Cashews vs. Almonds – we used cashews instead of almonds mainly because we wanted the resulting butter to be as creamy as possible and, since it was our first time making it on our own, we thought it would be a little easier to break down into a butter. But you can use almonds, if you want, it just might take longer to process.
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Other Recipes You Might Like
Homemade Cashew Butter Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Approx. 3 cups
- Category: Snack
- Method: Food Processor
- Cuisine: American
Description
Our incredibly delicious Cashew Butter recipe is made with 5 real, simple ingredients – you will never buy store-bought again!
Ingredients
- 3.5 cups raw cashews
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons coconut oil
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Instructions
- Roast Cashews: Preheat oven to 375 degrees F. Place cashews on a sheet pan and roast in the oven for 10 minutes. Remove and let cool slightly.
- Blend: Add cashews, 1 1/2 teaspoons cinnamon, 2 tablespoons coconut oil, 1/2 teaspoon vanilla extract, and 1/4 teaspoon kosher salt to a food processor. Blend for approximately 8-10 minutes, stopping every couple minutes to scrap down the sides, or until you reach a creamy texture.
- Serve: Enjoy right away or store for later!
Notes
- Storage: can be stored at room temperature on the counter for 3 days or so; longer than that and it’s best to keep in the refrigerator.
- Substitutes: option to sub almonds for cashews, but you will have to run the processor quite a bit longer to get that creamy texture.
Nutrition
- Serving Size: 1/4 cup
- Calories: 251
- Sugar: 2 g
- Sodium: 54.9 mg
- Fat: 20.8 g
- Carbohydrates: 13.3 g
- Protein: 6.1 g
- Cholesterol: 0 mg
Sharon says
where do you get cashews in bulk? three cups is a lot of expensive cashews where i live. what is your source?
Erin says
I actually get mine from Thrive Market most of the time!!!
Amanda says
I’ve had this on my list of things to make from your site forever! Finally did today for a snack for my 14-year old son. He loves it! I love it! Thank you!
Erin says
yay!! So happy to hear that, Amanda!! Thanks for leaving your feedback – I really appreciate it!
Hattie Fenner says
What food processor do you use to make this? Do you have a recommendation for a food processor? Looking for one to use for this along with other whole30 dressings and more!
Erin says
Could you omit the coconut oil? Or would that change the texture?
Erin says
You definitely can omit it – the consistency might just not be as creamy and you may have to process it a little bit longer!
Mandi G says
I made this tonight and it is amazing!! I dipped apples in it-yum! Hoping that my kids will like it too (or maybe not because then there’s more for me)!
Erin says
Yay!! So glad to hear that!! It really is delicious isn’t it! 🙂
Siri says
Fav whole snack! Love it
Erin says
Yay! That’s awesome to hear, Siri! Thank you so much for your feedback!
Sarah | Well and Full says
This cashew butter looks amazing! I would love this on toast once it’s fall 🙂
Erin says
Yes!!! That sounds amazing!