Simple Homemade Cashew Butter
Rich, creamy, and utterly silky homemade cashew butter made from just two ingredients. Roasting the cashews deepens their natural sweetness and nuttiness, then a quick blitz in the food processor transforms them into the smoothest spread you have ever tasted. Way better than store-bought and ready in under 20 minutes.
For 16 servings
- prep
Preheat the oven and prepare the baking sheet.
Preheat the oven to 350°F (175°C). Spread the cashews in a single layer on a baking sheet.
- roast · ~10 min
Roast the cashews.
Roast for 8-10 minutes, stirring halfway through, until the cashews are lightly golden and fragrant. Watch closely — cashews can burn quickly. Let cool on the baking sheet for 5 minutes.
TIPRoasting is essential for deep nutty flavor. Do not skip the cooling step, or the residual heat can make the butter seize up. - mix · ~12 min
Process the cashews into butter.
Transfer cooled cashews to a food processor. Blend continuously, scraping down the sides every 2 minutes with a spatula. The cashews will go from crumbs to a thick paste, then suddenly loosen into a silky, pourable butter. This takes 8-12 minutes total depending on your machine. Add salt in the last minute of blending.
TIPBe patient — the cashews must go through every stage. Do not add any liquid; the natural oils will release. If your processor gets hot, pause for a minute. - assemble
Transfer and store.
Spoon the cashew butter into a clean glass jar. Seal and store in the refrigerator for up to 3 weeks. Stir before use if any oil separates.
TIPLet the butter cool completely before sealing the lid to avoid condensation.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the cashews until just lightly golden — they continue to cook from residual heat and can turn bitter if overdone.
- 2Let the cashews cool for at least 5 minutes after roasting; hot nuts can cause the butter to seize and become grainy.
- 3Scrape down the sides of the food processor every 2 minutes to ensure even blending and prevent the motor from straining.
- 4Do not add any oil or water — the cashews' natural oils will release as they break down into a silky butter.
- 5If you prefer a chunky texture, set aside a handful of roasted cashews and pulse them in after the butter is smooth.
- 6Store in an airtight jar in the fridge for up to 3 weeks; stir well if oil separation occurs.
Adapt it for your goals.
Sweet cinnamon
Add 1 tablespoon of maple syrup and 1 teaspoon of ground cinnamon during the last minute of blending for a subtly sweet, spiced cashew butter perfect for toast or oatmeal.
spicy chipotleSpicy chipotle
Blend in 1/2 teaspoon of chipotle powder and a pinch of smoked paprika for a smoky, spicy spread that pairs brilliantly with roasted vegetables or grilled meats.
chocolateChocolate
Add 2 tablespoons of unsweetened cocoa powder and 1 tablespoon of maple syrup in the final minute of processing for a rich, fudgy cashew chocolate spread.
turmeric golden milkTurmeric golden milk
Blend in 1 teaspoon of ground turmeric, a pinch of black pepper, and 1 teaspoon of honey for an anti-inflammatory golden milk-inspired nut butter.
Why this is on our healthy list.
Heart-Healthy Fats
Cashews are rich in monounsaturated and polyunsaturated fats, which can help support healthy cholesterol levels when eaten in moderation.
Good Source of Magnesium
Cashews provide magnesium, a mineral important for muscle function, nerve health, and maintaining normal blood pressure.
Rich in Copper
Cashews are a natural source of copper, which aids in iron metabolism and supports the formation of red blood cells and connective tissues.
Contains Plant Protein
Cashew butter offers a plant-based protein boost, making it a satisfying addition to snacks, toast, or smoothies.
Frequently asked questions
Grainy butter usually means the cashews were not processed long enough — keep blending for 8–12 minutes until the oils fully release and the texture becomes silky and pourable.
