Learn How to Make Homemade Cashew Butter with just 1 ingredient, cashews! It’s easy, creamy, smooth, not stiff, but 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 Step by Step Photos
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 Apple Cinnamon Cream Cheese
Vegan Old-Fashioned Iced Oatmeal Cookies
Vegan Gluten-free Sugar Cookies
Cashew Butter Chocolate Chip 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.
Can this be stored in the freezer and if so, how long til it looses useability?
Yes, that should be fine. I’d say 3 months maybe?
I love this I made this in my ninji professional 1500. It’s amazing. I’m excited it turned out so great. Thanks so much.
Wow, just wow! I love cashew butter, but I never want to spend the money on it! This was so easy to make, and is so yummy! I usually stock up on cashews when they go on sale. I’m so glad for this recipe, that I can make it myself! Woohoo!
So awesome to hear Coby!!
Could you tell me the brand of Food Processor that you use!! Mine has gotten to the paste stage but it is taking longer.
This one: https://thevegan8.com/product/food-processor/ With cashew butter it really does take awhile, and can greatly vary per processor. You just have to keep going and going until it’s like a frosting consistency, smooth and creamy and not stiff.
Thank you for all the wonderful recipes! You are amazing! I do have one question though, this is my second time making your cashew butter and while I had more success this time, I still can’t get it drippy. Any advice? I have a 9 cup Ninja food processor. This time I switched to the sharp slicing blade and hit the puree setting. This seemed to make a difference, but what do you think I am doing wrong? I probably had the food processor going about 4 times as long as you mentioned. I am about to make your cutout recipe. I remember last year my cashew butter was a bit chunky still but the cutouts still came out great! 🙂
I use this food processor: https://thevegan8.com/product/food-processor/
Since yours is smaller, that is why it is taking longer. I have found it takes much longer in anything smaller than an 11 cup food processor. Also, with cashew butter, you just have to keep going and going until it’s like a frosting consistency, smooth and creamy and not stiff. It won’t necessarily be drippy, but it should be easily falling off of a spoon but not drippy/runny like almond butter.
This cashew butter worked great. My husband helped and I had to keep telling him, “Longer. It’s not dripping off the spoon yet.” It was so creamy and delicious. We used it in our raw, vegan hoisin sauce recipe!! There’s a little left over so I think I will try your vegan, gluten free sugar cookie recipe with it. Thank you. I will keep trying recipes and if I like enough of them, I will buy our book too! THANK YOU!
Thank you so much Denise for the amazing review, I appreciate it! Haha, too funny about the dripping off spoon comment!
I have a very old, very noisy 4 cup Cuisinart food processor. Since it is so small, I decided to work in batches. I started with only 1 cup of cashews and took me about 30 minutes to get the right consistency, since my poor little machine kept overheating. But we made it all right! 1 cup of raw cashews gave me 1/2 cup of butter, which is what I need for the chocolate creamy pie, also in this blog.
Tks for the accurate instructions Brandi!
Hi! You use a ton of cashews. We love them in our house, too. We get our salted/roasted ones at Trader Joe’s. Where have you found the best deal for bulk raw cashews? Im looking forward to trying some of your recipes with cashew butter! Thanks 😊
Hi, I order a 10 lb bag from here, it’s cheapest that way and lasts forever! https://www.nutstop.com/product/cashew-pieces-raw/
I love this easy recipe. I used my $20 Black and Decker food processor, and it took about 15 minutes. Easy peasy. Thank you, Brandi!
AGAIN!!!
I love nut Butters of all kinds but cashew is my favourite. I need to make it again.
I really want to try this oh how I’ve missed chocolate cream pie and truffles. I’m allergic to cashews. Do you think raw macadamia nuts would work? I’m fortunate to live in an area where I can get them from my natural food co-op.
Macadamia nut butter is definitely a thing! I’ve just never made it personally myself. So I can’t compare it to cashew butter. They are much harder than cashews, so I’m guessing it would take longer to make it, but definitely should work. They are less creamy and sweet though.
What a wonderful website. I just found you and I love the information.
I want to ask about cashew butter. It took 40 min to get to the paste stage with my Cuisinart. I stopped because it was getting too warm. I purchased it less than 2 years ago at Costco. Could you recommend some processor brands that are more powerful? Thank you.
Thank you Linda! 40 minutes? Wow, that is a long time! Mine is usually done in 10. What size is your food processor? If it’s too small, that can be a component of it taking a long time. You can see the food processor I use and love here in my SHOP page.
Would this work to make garlic butter?
Hi, I’m not sure what you mean? This isn’t like traditional butter since it’s just puréed cashews. It’s like almond butter but just with cashews.
Hello. I’m new to vegan living. I follow so many people just to get a clue and see some who use oils, olive and avocado, but others like yourself who don’t. Is it just a preference? I have a husband doing a 30 day try vegan challenge and three kids, who are in the fence, I am having trouble making enough yummy food for all of us for meal with different preferences. Any guidance would be appreciated. I and hubby love mushrooms kids not so much, cheeses are hard, since I’m new I am using some processed. Where do you get bulk raw cashews? Thank you for your time.
25 minutes later and finally got the right consistency. Time to upgrade to a higher power food processor. Tomorrow, it’s vegan chocolate cream pie making time.
Oh wow, that’s a long time, but glad you got it! Yes, my old food processor used to take twice as long as my new one! It is really fast now!
Yes it took me 30 minutes and I had to let my kitchenAid food processor take a break because it overheated! Yikes!
Food processors by brand and size can greatly affect how long it takes! Mine is a Cuisinart 11 cup (linked on my shop page) and it’s always about 10 mins.
I also have a Cuisinart 11-cup and it took 20 minutes. While I love the idea of making simple things like this myself — I don’t know that it’s worth potentially burning out an appliance for. Could you please recommend a commercially made oil-free (or at least less-oil) cashew butter? Thanks. P.S. I am stoked about trying the cashew butter in your chocolate cream pie tonight, though.
Hi Jo! Sorry it took so long! Yes, Whole Foods sells a brand, it’s the Dastony raw cashew butter. Many places sell it online, so just google that brand and you’ll find it 🙂 I can’t wait to hear about the pie!
Thank you! By the way, I made your Vegan Chocolate Cream Pie for a gathering on Friday night, and it was a HIT! The texture was lovely and it wasn’t overly sweet. It paired well with the vegan pie crust recipe from America’s Test Kitchen. I would love to make my own whipped cream to put on top … do you think a vanilla-only version of your blueberry whipped cream or lime whipped cream would be stable enough? Thanks again.
So very happy to hear you loved it Jo, that is wonderful!
Oh, and yes, see here for just a vanilla version whipped coconut cream! https://thevegan8.com/vegan-pumpkin-cake-with-low-sugar-frosting/
Have you heard of the Nutramilk? I have one and I love it! Makes Cashew butter in a snap, Excellent nut milks too! I can’t wait to try the chocolate pie recipe! I love everything you make!
The cashew butter is amazing! If I may ask what food processor do you have for making your cashew butter? Can you mention the brand? Seems like making the cashew butter can be labor intensive on the motor. Obviously a good food processor won’t have an issue. Any suggestions? Thanks! I want to make the right investment. 😬
I meant soak the cashews. The comment text is so small and so pale gray on an ipad, I can’t see what i’m writing!
oops, just found it. No soaking!
Oh wow, that’s odd, it’s very dark black on my screens! Yes, correct, never soak for making nut butters, you don’t want to add water or it’ll make them spoil fast!
Don’t you have to sok the cashews first?
I’ve read other cashew butter recipes which use home roasted cashews. Why do you not roast in your recipe?
I don’t use roasted because the flavor is too strong. I use raw cashew butter for many recipes on my site, (which many are linked within the post), which is a better neutral flavor for baking. Roasted will make the flavor stand out too much in recipes, as well as the color is darker. I don’t use cashew butter specifically on its own, but rather just for using in my recipes.
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 🙂
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?!
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
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.
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!
Allergic to nuts. How do I replace the cashews?
Well since this is for cashew butter, cashews are needed. I’m not sure exactly what you are wanting to make.