This homemade Cashew Butter is so quick and easy to make. It’s smooth, creamy, and naturally sweetened with a touch of honey and vanilla!
Oh. My. Gosh. This cashew butter is SO GOOD. I mean, it’s not that when I made it I thought it would be bad, but I didn’t think it was going to be this good.
After absolutely loving my maple almond butter recipe, I knew I needed to create another homemade nut butter. I had a few bags of cashews in the pantry so I decided to put those to good use!
Lightly toasted cashews, a few other yummy ingredients, a food processor, and under 20 minutes and you’ve got yourself the best homemade cashew butter!
- Cashews – you can use pre-roasted cashews or roast your own in just 8 minutes. Make sure they’re unsalted!
- Honey – adds a touch of natural sweetness.
- Coconut Oil – nuts contain natural oils but you need just a little bit of extra oil to make this cashew butter ultra-smooth and creamy.
- Vanilla Extract – gives the cashew butter depth of flavor and adds a touch of warm sweetness.
- Salt – cuts the sweetness and brings out flavors.
How to make
Not only is this cashew butter really tasty, but it’s also really easy to make!
- Place cashews on a baking sheet and roast at 300ºF for 8-12 minutes, stirring halfway through.
- Cool for 10 minutes then place the cashews in a food processor or blender and process until smooth.
- Add in honey, coconut oil, vanilla, and salt and process until well combined then serve or store in the fridge!
Do you have to roast cashews for cashew butter?
Not necessarily but I highly recommend it. Roasting the nuts adds flavor depth and actually helps make the cashew butter creamier and smoother.
If you use raw cashews, you may have to blend a bit longer and add just a little more oil.
How long to blend
The cashew butter takes anywhere from 3-5 minutes to get creamy.
Is cashew butter healthy?
It sure is! Cashews are a really good source of healthy fats, essential amino acids, and magnesium all which have numerous health benefits.
Pair those with more healthy fats from the coconut oil and natural sweetener from the honey and you’ve got a nutrient packed snack!
How to serve cashew butter
- On toast. Slather it on your favorite bread, a bagel, or an English muffin.
- With fruit. Scoop it up with some apple slices or serve it on strawberries.
- In energy bites. Use it in place of the almond butter in my almond butter energy bites.
- In smoothies. Add a generous scoop of it to a strawberry banana smoothie for an even creamier texture and nutty flavor.
- In sweets. Make my almond butter cups into cashew butter cups!
- On dates. I love to slather it on Medjool dates like a healthy PB&J bite.
- On a cookie sandwich. Sandwich it between two of your favorite cookies. Try chocolate chip cookies, monster cookies, chewy ginger cookies, or snickerdoodles!
- In oatmeal. Add a scoop of it to your morning oatmeal.
- On muffins. Spread it on chocolate chip muffins, blueberry muffins, or zucchini muffins.
How to store
Leftover nut butter will last in an airtight container in the fridge for up to 2 weeks.
Cashew Butter Recipe
Equipment for this recipe
- 3 cups cashews
- 3 tablespoons honey or more, to taste
- 1.5 tablespoon coconut oil melted and cooled slightly
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- Preheat oven to 300 degrees F.
- Place cashews on a baking sheet.
- Roast for about 8-12 minutes, stirring half way through.
- Let cool for 10 minutes.
- Place roasted cashews into food processor and process until smooth. You’ll need to stop and scrape down the sides. This should take about 3-5 minutes.
- Once creamy, add in honey, coconut oil, vanilla, and salt and process until well combined. This might take another couple of minutes.
- Serve immediately or store in fridge in airtight container!
*Note: Nutrition information is estimated and varies based on products used.