How to Make Cashew Butter

Make cashew butter in less than 15 minutes in your kitchen. Enjoy the creamy spread on toast, in smoothies, or with fruits and veggies.

Calories

If using raw nuts, roast them in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until lightly golden brown. Let them cool completely. Skip this step if your nuts are already roasted.
Add the roasted cashews to your food processor or blender. Start pulsing until the cashews are coarsely chopped.
Continue blending, scraping down the sides as needed. The cashews will go through several stages: chunky, powdery, oily, and finally, smooth and creamy. This process can take anywhere from 5 to 15 minutes.
If the cashew butter is too thick, add a tablespoon of water or oil and blend again.
Transfer the cashew butter to an airtight container and store in the refrigerator.

Be patient while blending: Cashews take some time to break into butter. Blend in stages, scraping the sides of the food processor, and let the cashews release their natural oils. It may take 10-15 minutes, but the result will be smooth and creamy.
Adjust texture as needed: If you like your cashew butter extra creamy, you can add a small amount of neutral oil (like sunflower oil) to the mix. Start with a teaspoon at a time until you reach your desired consistency.
Keep it fresh: Always store your cashew butter in an airtight container, preferably in the fridge. This keeps the oils from going rancid and preserves the flavor for longer. If the butter hardens in the fridge, let it sit at room temperature for a few minutes before using.