Indulge in this Homemade Cashew Butter recipe crafted solely with cashews and a hint of salt, without any added oil. Its velvety texture and rich flavor offer a delightful alternative to traditional peanut or almond butter. Easily prepared in a Vitamix, this nut butter swiftly earns its place as a pantry essential.
Prep Time2 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Breakfast, Condiments, Snacks
Cuisine: American, Asian, Canadian, Indian, north american
Preheat oven to 350°F (325°F convection/fan). Arrange the cashews on a baking sheet and roast for 12 minutes.
Stir or toss the cashews and return to the oven for 3 minutes. If the cashews still need additional roasting, stir and return to the oven for another 2-3 minutes, repeating this process until golden brown and fragrant.
Once cool enough to handle, 3-5 minutes, transfer the roasted cashews to your Vitamix and blend using a nut butter setting, if available, otherwise, start on low and gradually increase to full speed.
Blend for 2-3 minutes, stopping to scrape the sides every 30 seconds until you have reached cashew butter. (See above step by step instructions to see the process)
Season with salt and blend once more for 20-30 seconds until creamy and smooth. Transfer to a glass jar with tight fitting lid and store at room temperature for soft and creamy texture or refrigerate for more spreadable consistency.
Notes
Scroll up to view a visual walkthrough of the recipe.Equipment: This recipe is based on using a Vitamix Ascent Series A3500 (affiliate link) but you can use another high-powered blender or food processor. It may take a little longer and you may need to add oil to get a creamy consistency.Volume: It is very important to ensure you have enough nuts in your blender to process properly. Use at least half the amount of your blender container capacity, for example an 8-cup container, you should start with 4 cups of cashews.Consistency: If you are finding the consistency of the nut butter a little dry, blend in a teaspoon of coconut oil or neutral flavored oil for a creamier texture. Adding flavoring: try adding cinnamon, honey, maple syrup, or even chili powder in step 5 along with the salt for a delicious flavored cashew butter.Reduce food waste and use the leftovers for Homemade Cashew Nut Milk: Before washing the blender container, add 2 cups of water, a ½ teaspoon of vanilla, and 2 teaspoons of maple syrup and blend for 1 minute. Transfer to a mason jar and refrigerate for up to 7 days to use as a milk replacement.Cashew Cream: Turn the cashew butter into cashew cream by combining 2 parts cashew butter to 1 part water. This is a great replacement for cream in many recipes such as our Baked Gnocchi with Vodka Cream Sauce.Storage: Store cashew butter in a sealed jar. It will last 2-3 weeks at room temperature or 6-8 weeks in the fridge.