Learn How to Make Homemade Cashew Butter with just 1 ingredient, cashews! It’s easy, creamy, delicious and oil-free and takes just a few minutes to make! Use it in baking cookies or in savory sauces or soups. It gives the best flavor and creamy texture.
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Homemade cashew butter is a favorite to use in my recipes because it mimics dairy beautifully. Instead of butter or oil in soup recipes, like this Lazy Day Vegan Tomato Bisque, I use cashew butter. It is better than any dairy version, I assure you. Instead of butter or cheese in this 20 Minute Vegan Alfredo, I use the cashew butter. Just check out how much readers love that recipe. It is so popular, that it is also in my Cookbook! I love using it in place of oils since it is a whole food fat. It is healthier and less fat per tablespoon, when compared to oil. Additionally, it contains all the nutrients, as opposed to oil, which is 100% liquid fat.
If you are interested in learning about oil-free, I wrote a detailed post on How to Cook and Bake Without Oil.
HOW TO MAKE CASHEW BUTTER
First, you will need 2 cups raw, unsalted cashews and a food processor. Nut butters do not work as well to get super creamy and smooth in a blender, not even a Vitamix. This is especially true with cashew butter, as the oil content is very low. Cashew are much drier than other nuts.
Add the cashews to a food processor and process for about 2 minutes. It will look like this. Pasty and bit of cashews still.
NOTE: I have an 11 cup food processor and this is how mine looks after two minutes. If you have a smaller processor (like a 7 cup) or a less powerful one, you will likely have balls forming and have to break up the clumps many, many times in the beginning before it reaches this stage. It will take several more minutes, but just keep going until it gets to the paste stage.
Scrape down the sides and process another 3 minutes or more. Then it should be looking smoother like this.
Scrape down the sides again and process another 3 minutes.
Scrape and process another 3 minutes. It will then get to this stage where it’s smooth, but still stiff. It won’t drip off of a spoon, but rather, stay stuck like this. Like a paste, basically. You are not done yet.
Finally, process another 3-5 minutes until the cashew butter is soft and flowy, almost like a frosting. It should drip off of a spoon like this. This is the final stage. Before using in my dessert recipes, make sure it has cooled off to room temperature, as it will be quite warm.
Store in an airtight container in the pantry for up to 2 weeks or in the fridge for up to 2 months.
VEGAN DESSERTS THAT USE CASHEW BUTTER
Cashew butter has a naturally sweet flavor with vanilla undertones. It makes it the perfect nut butter to use in many desserts where a strong nut flavor, like peanuts or almonds, are not desired.
How To Make Cashew Butter
- 2 cups (280g) raw, unsalted cashews (do NOT soak them!)
- I use this food processor.
Add the raw cashews to a food processor (not a blender!). Cashews are very dry, with a low oil content, so they do not blend up well in a blender, even a Vitamix. You will want to keep going until the cashew butter is soft and flowy, almost like a frosting.
Process for 10 minutes or so, stopping every 3 minutes to scrape down the sides. The cashew butter will go through stages of thickness, and you will need to stop and push the cashews down the sides and break up the clumps a few times.
NOTE: I have an 11 cup food processor. But if you have a smaller processor (like a 7 cup) or a less powerful one, you will likely have large chunks forming and have to break up the clumps many, many more times in the beginning than I did. Be patient and do not add any liquid! It will take several more minutes, but just keep going until it gets to the paste stage.
Please refer to the actual post for step-by-step visual photos, it will help. Keep processing until it has a thick, creamy consistency, and then process even further until it is no longer stiff. Even when you think you are done, go more. It should drip off of a spoon. Again, if you have a small food processor, this could take several more minutes than mine did.
Before using in my dessert recipes, make sure it has cooled off to room temperature, as it will be quite warm. Store in an airtight container in the pantry for up to 2 weeks or in the fridge for up to 2 months.
Nutrition per tablespoon: 100 calories, 8.1g fat, 2.7g protein, 5.7g carbs, .5g fiber, .9g sugar, 3mg sodium