This post contains affiliate links. Please read my disclosures.
This Homemade Cashew Nut Butter couldn't be easier. It's a kitchen staple which you need to have in your larder and will take you mere minutes to make. Creamy delicious and all natural, made with 100% cashews and that's it! Definitely no added oil - totally unnecessary.
Jump to:
We are not reinventing the wheel with this recipe. It’s a tried, tested and truly natural, vegan, dairy-free, gluten-free, sugar-free, salt-free and oil-free nut butter. However, it's definitely worth repeating here as it's used in so many of my recipes and this particular version is incredibly simple and no fuss. An amazing ingredient for breakfasts, in your main meals and it's definitely all over your snacking recipes.
How to make it
If on the off chance you have never thought to make your own nut butter you will be interested to hear that it is also perhaps one of the easiest recipes you'll have met. All you need are 3 things:
- unsalted cashews
- a food processor
- 12 minutes
The recipe below in the recipe card will simply state that you rip open your bag of cashews, throw them into the processor then press on. It’s fascinating to watch the cashews transform in 12 minutes, every so often giving them a bit of a scrape around so it all gets processed evenly. In no time at all you will have a sweet, smooth and creamy nut butter.
Classic nut butter- no gimmicks
This recipe here is for a classic nut butter, there are no fancy spices and it isn't married with any other ingredients with it in at the end. There isn't even any salt. However, you can add 1 teaspoon into the blender if you like. This is because Cashew Nut Butter makes an excellent base ingredient.
If tomorrow you decide you would like celery sticks smeared with thai spiced cashew butter then just toast the thai spices and include them at that stage.
This way you don’t need a million differently flavoured nut butters living in your larder. Tell me you don't already have almond butter and peanut butter clamouring for space.
Making it ultra creamy
The consistency of this cashew nut butter is also different from the almond butter I have written about before as here I wanted to take the processing a step further.
I wanted a gentle butter that had been whipped into a creamy confection. This isn’t grainy and full of nut roughage but smooth and light as air. You can achieve this by lengthening the time in the food processor.
You also didn’t toast the nuts beforehand like you might for homemade almond butter, as the beauty of this Cashew Nut Butter is its soft and delicate flavour which means it's an incredibly versatile ingredient as well as breakfast spread.
If you love this recipe you might also love this Easy Cashew Cream which takes cashew butter to the next level. Slightly sweetened for enjoying with breakfasts and desserts and a lovely alternative to whipped cream.
How to store
Store your cashew nut butter in a cool dark place in an airtight container. A sterilised glass jar with a tightly fitted lid is an excellent choice. It keeps well for about 2 months.
Cashew butter uses
- Cashew butter is delicious on hot buttered toast and crumpets.
- Drizzled over ice cream.
- Blended into smoothies.
- Spread over banana bread (especially over this easy gluten and dairy-free banana oat bread!)
- Baked into granola (try swapping out the almond butter in this Kid Friendly Granola for cashew butter)
- Made into a fruit dip. Just whisk into yoghurt, a pinch of cinnamon and a drizzle of maple syrup. So good - especially with apple slices.
- Used to make a creamy No-Oat Porridge. Stir together 4 tablespoons apple butter, 4 tablespoons coconut milk and 2 tablespoons cashew butter. Thick, creamy and delicious.
- Cashew Butter Noodles. Stir together 60g cashew butter, 60g hoisin sauce (try this homemade Blackberry Hoisin Sauce which is gluten-free and vegan), juice of ½ lime and 50g coconut milk until smooth. Stir into warm rice noodles for an excellent easy one bowl dinner.
It is also an excellent ingredient for baking and is used in the following recipes to great effect:
- Easy Flourless Salted Chocolate Chip Cashew Cookies
- Cashew Chicken Satay
- Chocolate Tahini Energy Balls
- Happiness Bread
- Salted Date Caramel Banana Flapjacks
If you make this Homemade Cashew Nut Butter then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.
Homemade Cashew Nut Butter (no added oil)
Ingredients
- 300 g cashews
Instructions
- Pour the cashews into your food processor and turn it on.
- Keep a light eye on the processor, giving the mixture a scrape around every so often.
- If you would like a very smooth and creamy nut butter it will take about 12 minutes, if you would like something a bit more robust then it might be to your liking at about 9 minutes, but check, taste and decide for yourself.
Notes
- Cashew Butter is best stored in a cool dark place.
- It keeps for a long time, but best eaten within 2 months.
- If your cashew butter starts to develop an oily layer on top, this is perfectly normal. It's the natural nut oils. Just stir in and use as normal.
Leave a Reply