Homemade Cashew Butter for the win! This homemade cashew nut butter recipe is not only super easy to make, but is also healthier than most store brought brands. It’s also paleo-friendly, gluten free and refined sugar free.
In the time of homemade sourdough bread, I’ve been riding a different train as of late. I have been experimenting a lot lately in the kitchen with everyday staples, and one of those happens to be cashew butter.
Cashew butter has always been a staple in my pantry, but it can honestly be very costly. First off, most organic cashew butter brands can run anywhere from $15 to $25 and the way I go through cashew butter, that’s not ideal. Second, store-bought nut butters are notorious for hiding sugars and other junk.
Is Homemade Cashew Butter Healthy?
Absolutely! Not only are cashews rich in antioxidants and unsaturated fats, they are also a great source of fiber and protein.
Making your own cashew butter at home also ensures that you know what’s inside. Take a look at the jar of nut butter in the cupboard and you may be surprised to what ingredients you find. Added sugars, hydrogenated oils, dairy and even wheat flour are all ingredients that can be hidden in nut butters.
Making your own homemade cashew butter ensures you know what’s inside. Better yet, it’s super easy to make a variety of different flavors!
How Long is Cashew Butter Good For?
You can store this cashew butter in the refrigerator for two weeks, or on the countertop for a week. Typically – it doesn’t last long enough around me to see it go bad, but I wouldn’t go past this timeframe.
Can You Freeze Cashew Butter?
If you want to batch this homemade cashew butter recipe for later, you can absolutely store some in the freezer. Make sure to place the cashew butter in an air-tight container for up to 4-6 months, and place in the fridge overnight to thaw once you’re ready to eat.
- Roasting your cashews before processing will bring a richer flavor and process the cashews better than raw cashews. Check out the recipe below for how to roast cashews before making your cashew butter.
- Use a food processor. I don’t know what my life was before having a food processor, but it really is a game changer. You can totally make this homemade cashew butter recipe in a blender, but the frustration is worth having a food processor (I speak from experience).
- Feel free to make different flavors! This homemade cashew butter recipe serves as a great base, but feel free to add in some honey and cinnamon for a snickerdoodle flavor, or save some cashew pieces for chunky cashew butter.
How to Make Homemade Cashew Butter
All you’ll need to make this homemade cashew butter recipe is two cups of cashews, pink salt and a food processor. I like to use these Sprouted Cashews from Thrive Market, but you can totally use any raw cashews. I prefer to but unsalted when making cashew butter because it gives me control over how much salt I want to add in.
This easy homemade cashew butter recipe is gluten free, refined sugar free, and a great alternative to store bought nut butters.
2 cups raw cashews (I use Thrive Market Sprouted Cashews)
1/4 tsp pink salt
Start out by pre heating the oven to 350 degrees.
Spread the cashews on a parchment paper lined cooking tray.
Place the cashews in the oven, and let them roast for 10 – 15 minutes or until a slight golden brown. Make sure to move them around halfway through as nuts tend to burn easily.
Remove the cashews from the oven, and let cool completely.
Add the cashews in the food processor, and blend on high until the cashews start to clump together. Using a spatula, scrape the cashew butter off of the sides of the food processor.
Continue this process for 10 minutes, or until the cashew butter reaches a creamy consistency.
Add in the pink salt, and blend until well combined. You can also add in any additional ingredients at this time if desired.
Scoop the cashew butter into an air tight container and store in the refrigerator for 2 weeks, or freezer for 4-6 months.
- Serving Size: 1 tablespoon
- Calories: 157
- Sugar: 1.4g
- Sodium: 63mg
- Fat: 12.7g
- Saturated Fat: 2.5g
- Carbohydrates: 9g
- Fiber: 0.8g
- Protein: 4.2g
- Cholesterol: 0mg
Keywords: cashew butter, homemade cashew butter recipe, cashews