How to Make Cashew Butter (No Oil or Roasting!)

homemade cashew butter in a jar with cashews nearby.

How to Make Cashew Butter (No Oil or Roasting!)

Course: Snack

Cuisine: vegan

Keyword: cashew butter

Prep Time: 10

Cook Time: 0

Total Time: 10

Servings:

Calories: 157kcal

Author: Megan Gilmore

I never thought I'd be the kind of person who makes homemade cashew butter, so I have to warn you... Once you taste it, it's hard to go back to store-bought. All you need is cashews, a food processor, and about 10 minutes. (Most of which is hands-off.) My method is the fastest, because you don't have to turn on your oven and roast the cashews first. But I'll share some tips if you'd like to get an extra-roasty flavor, too.

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US Customary - Metric

Ingredients

16 ounces cashews (about 3 cups)

Instructions

In a 12-cup food processor fitted with an "S" blade, add in the cashews and start processing. They will break down into a flour-like, powdery consistency and will start piling up against the sides of the food processor bowl within 2 minutes.
Stop and scrape down the sides, then start processing again. It will take roughly 5 minutes total for the mixture to form a ball. This is a good sign.
Continue processing. The cashew butter will start to look thick and grainy when the ball breaks down, and it will continue getting smoother the longer you process it. After roughly 10 minutes total of processing, you should begin to hear a loud "sloshy" sound as the cashew butter becomes runnier in texture. The food processor will also sound like it's spinning MUCH faster. This is when you know it's done.
Transfer the cashew butter to a clean glass jar with a lid, and store it in the fridge. It should last for at least a month in the fridge, as long as you keep it free from added moisture.

Notes

Nutrition information is for approximately 1 ounce, or 2 tablespoons, of cashew butter. This is automatically calculated, so it's just an estimate and not a guarantee.

Roasted Cashew Option: If you prefer roasted cashew butter, preheat the oven to 350ºF and spread the cashews out in a single layer. Once the oven is hot, place them in the oven to roast for 8 to 10 minutes, just until they smell fragrant. Keep an eye on the end of the cooking time so they don't burn. Let them cool until you can comfortably handle the nuts. (You don't want the hot nuts to melt your food processor bowl.) Then proceed with the recipe as directed.

Salt Option: You can add up to a 1/2 teaspoon of salt if you'd like a salted nut butter.

Liquid Note: Don't be tempted to add any liquid to this recipe, like honey or maple syrup. That will cause the texture to seize, and your nut butter will no longer have a drippy, runny consistency.

Nutrition