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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I love making my own nut butters for recipes, especially Homemade Roasted Almond Butter and Roasted Pecan Butter.
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.
Vegan Old-Fashioned Iced Oatmeal Cookies
Vegan Gluten-free Sugar Cookies
Grain-free Vegan Chocolate Chip Cookies
Cake Frosting for this Funfetti Cake!
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
How To Make Cashew Butter
Ingredients
- 2 cups (280g) raw, unsalted cashews (do NOT soak them!)
- I use this food processor.
Instructions
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.
Recipe Notes
Nutrition per tablespoon: 100 calories, 8.1g fat, 2.7g protein, 5.7g carbs, .5g fiber, .9g sugar, 3mg sodium
Do you think my Ninja would work? I am going to try to make it with it.
I really have no idea. I don’t own a ninja but as I noted, the Vitamix doesn’t work well because cashews are so dry and the pitcher is narrow and tall, as opposed to a food processor that has a wide bowl. I wouldn’t think a ninja would work to get it to the right consistency as I have here, but I don’t know!
If you soak cashews overnight (or at least 8 hrs to get rid of the phytic acid that blocks uptake of nutrients), then many more blenders can handle grinding cashews to a butter stage. The higher the Watts, the stronger the blender. For example, a 900 Watt or more blender should work well..
Yes, but that is only done if you are using them right away in a sauce. You do not want to soak the cashews for this purpose of making cashew butter. Cashew butter is made from strictly DRY cashews, just like almond butter. Soaking in water will make the cashews spoil MUCh faster and it will turn into a cream and not a cashew butter. The two are very different. It wouldn’t be the same type of result for the purpose to be used in recipes calling for cashew butter.
Homemade cashew butter is the best! Yours look so smooth and delicious. And I love all the recipes which you made with it! 🙂
Much love, Ela
Thank you so much Ela!! xx
It took me longer than you did to get mine to that wonderful consistency where the cashew butter will drip off a spoon, but OH MY, it is worth it! So rich!!! Ended up adding some to my tomato soup recipe – it was so rich and creamy! Thank you for your great directions – this is my first time making cashew butter, but it won’t be my last!
So awesome to hear that Diana!! Good stuff right?!
I tried this recipe with a KitchenAid 7 cup food processor and didn’t get the right consistency. After the cashews broke down they formed into a ball and just went around and around in the bowl. Still taste great but obviously not what I was going for. Any tips? Could it be that the cashews I’m buying are too dry? Should I add a teaspoon or two of oil? Thanks.
Hi Nick! Yes, that is correct. As noted in step 2, it will go through several stages of clumps and thickness. You will need to keep breaking it up and KEEP going. You just didn’t process it near long enough and a 7 cup processor is much smaller than the one I use (11 cup) which will mean it will take even longer. Just break up the chunks and keep processing until it starts to turn into a paste, once it gets to the paste, KEEP going until it’s super smooth and drippy almost. It definitely does not need oil, just longer processing 🙂