Homemade Cashew Butter
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5 from 8 votes

Cashew Butter

Want to know how to make homemade cashew butter? It’s so easy and it comes together in no time! Learn how with this step-by-step tutorial.
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Condiments
Cuisine: American
Keyword: cashew butter
Servings: 16 (1-tablespoon) servings
Calories: 89kcal
Author: Jennifer Farley


  • 2 cups raw cashews (use an additional 1/3 cup for crunchy cashew butter, see notes)
  • 1/2 teaspoon kosher salt


  • You can skip to Step 2 for raw cashew butter. If you have the time, roasting adds a rich, nutty flavor. To roast: Preheat the oven to 350 degrees F and place the cashews in a single layer on a baking sheet. Roast until golden and fragrant, stirring the nuts and shaking the pan every 3-4 minutes, approximately 8-9 minutes total. Allow to cool for 5 minutes.
  • Place the cashews in a food processor and pulse several times to chop. Turn the machine on and allow it to run for 8-10 minutes, stopping to scrape down the sides periodically, until the cashew butter is smooth.
  • Add the salt and puree for an additional 30 seconds (see notes for optional add-ins). Transfer to a container with a tight-fitting lid. It will keep in the refrigerator for about 2 weeks. You can also freeze it for up to 4 months.


For variations, you can add in honey, maple syrup, or cocoa powder to taste along with the salt. Start with 1 teaspoon, taste, and add more if desired. Remember- it’s always easier to add than subtract.
If you prefer crunchy cashew butter, add an additional 1/3 cup of nuts while roasting. After pulsing to chop the nuts, remove that 1/3 cup, then stir it back in by hand at the end.
The cashew butter will thicken slightly once it’s cold. You can thin it out by microwaving for 20 seconds increments.
Yields approximately 1 cup.


Calories: 89kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 74mg | Potassium: 106mg | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 1.1mg