How to make cashew butter with ONE ingredient (raw or roasted cashews), an oven, & food processor/blender in under 30 minutes. Oil-free, paleo, whole30, vegan!
Spread the raw cashews in a single layer across a large baking sheet and roast them in a preheated oven at 330ºF/165ºC for 10-15 minutes until golden and fragrant.
Remove the tray from the oven and allow them to cool for 10 minutes.
Blend the cashews
Transfer the roasted cashews to your food processor/blender and blend until smooth and creamy, pausing the machine every 2 minutes to scrape down the sides and give the machine a break (to avoid overheating).While blending, the nuts go through several stages: chunky, fine meal, thickening as the oils release to form a ball, thick paste, and finally, smooth creamy cashew butter.The time it takes depends on the machine, cashews, and your desired consistency. 12-15 minutes (machine breaks included) yields super smooth homemade cashew butter.
Once you've reached the desired consistency, add any optional ingredients for flavored cashew butter, use it right away, or transfer it to an airtight jar.
For raw cashew butter
Skip the roasting step and go straight to blending them in a high-powered blender. If the nuts won't pass the powder/ball stage even after several minutes, add 1-2 tablespoons of oil (like coconut oil) to help the nuts blend.
Video
Notes
For crunchy cashew butter: Pulse ¼-1/3 cup cashews into a crumb, remove them from the machine, then fold them back into the blended cashew butter for a crunchy texture.
Patience is key: Depending on your processor/blender, the process can take as little as 5 minutes, up to 20 (or more!). Remember to give your machine breaks every 1-2 minutes to prevent it overheating. Scrape down the side of the bowl at the same time.
If it won't blendsmoothly: The higher fat content of cashews generally makes them easier to blend than other nuts. However, if you’re having issues, let the machine run for several minutes (to make sure it isn’t just slow). If there's no luck, add a spoonful of neutral oil.
For the best flavor: Use high-quality raw cashews and roast them yourself before processing. Allow them to cool before blending.
Making flavored cashew butter: Add the flavorings after you blend the butter and aim to use it within 2-3 weeks.
Check the blog post for optional flavor add-ins and storage information!