This Homemade Cashew Butter is creamy, delicious, and so easy to make! This recipe is a great base for more flavor combinations and only requires a few simple ingredients!
I am so excited to bring you another post in our series. These posts are focused on helping you master basics in the kitchen and, hopefully, inspiring you with a few new ideas along the way. All the Healthy Things “Just the Basics”
If you are new to cooking, or just need a refresher on the basics, these posts are designed to help you feel more confident in the kitchen. Once you have a handle on a few basic concepts and techniques, you can easily build upon them to create new and exciting recipes dishes without a second thought.
If you have ever wondered how some people just seem to know how to cook without a recipe or can quickly throw together a meal in a moment’s notice, it’s likely because they have a good grasp of the basics. I want that for you! It’s my hope that every post helps you feel more comfortable so that you can enjoy your time spent in the kitchen even more! just the basics
If you haven’t already be sure to check out the other how-to guides in the series. Here are a few of our most popular posts:
How to Make Cashew Milk
How to Make Oat Flour
How to Make Homemade Pumpkin Puree
How to Make a Flaky Homemade All Butter Pie Crust
How to Make Bone Broth
Why Make Your Own Homemade Cashew Butter?
making your own cashew butter means that you can better control the price. Buy your cashews in bulk and when they are on sale to lower costs. Buy the nuts in bulk and make it cheaper! –
there’s nothing like roasting your own cashews and making your own nut butter. It just has the best, most delicious flavor. It has the best flavor! –
– this is. my personal favorite reason to make my own homemade nut butter. You can easily add different spices or sweeteners to make more yummy flavors of cashew butter. You can customize it!
Cashew Butter Ingredients
Raw Unsalted Cashews: you can find these in the bulk section of a grocery store or in the nut and seed aisle. You’ll be roasting the cashews before using so grab a bag of unsalted, raw cashews.
Maple Syrup: to sweeten things just a bit and give the cashew butter that delicious maple flavor. If you don’t have maple syrup you can use honey!
Vanilla Extract: this compliments the flavor of the roasted cashews so well!
Salt: to help balance out the flavors of the nut butter add a bit of salt.
Coconut Oil: this helps to make the cashew butter extra smooth and creamy. If you have a coconut allergy you can use another neutral flavored oil. Helpful Kitchen Tools
How to Make Homemade Cashew Butter
Step One: Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
Step Two: Combine the cashews, maple syrup, and vanilla extract in a large mixing bowl and stir until the cashews are coated with the syrup.
Step Three: Spread the cashews in an even layer on the lined baking sheet and roast for 10 minutes or until they’ve begun to turn golden brown. Stirring occasionally.
Step Four: Place the slightly cooled cashews in the bowl of a food processor along with the sea salt. Process the nuts for about 10 minutes, scraping down the sides as necessary.
Step Five: Once the cashews have turned into a slightly creamy consistency add in the coconut oil and continue to process the cashew butter until it’s smooth and creamy.
Step Six: Tranfer the cashew butter into a jar and store in the fridge.
Optional Flavor Combinations
This cashew butter is a great base recipe for some fun flavor combinations! You can easily make your own flavored cashew butter with just a few simple additions.
Honey & Cinnamon Cashew Butter – try swapping the maple syrup for honey and add a 1 teaspoon (or more!) of cinnamon to the nut butter.
Chocolate Cashew Butter – want chocolate cashew butter? try adding 1/2 tablespoon of cocoa powder.
Pumpkin Spice Cashew Butter – this may be my favorite version! add 1 teaspoon of pumpkin pie spice to the nut butter
Chai Cashew Butter – another delicious combo! add 1 teaspoon of chai spice to the cashew butter. How Long Does Cashew Butter Last?
This cashew butter will last 3-4 weeks when stored in an air-tight container in the fridge. I highly recommend storing the nut butter in the fridge to keep it from going rancid.
Ways to Use Your Homemade Cashew Butter
More Nut Butter Recipes to Love
Dark Chocolate Almond Butter Cups
Peanut Butter Banana Overnight Oats
Healthy Homemade Peanut Butter Cups
Honey Roasted Peanut Butter
3 Ingredient Honey Roasted Almond Butter
I hope you give this Homemade Cashew Butter a try! It’s simple and easy to make!
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love. INSTAGRAM. Print
3 cups raw unsalted cashews
1/3 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
1 tablespoon coconut oil
Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
Combine the cashews, maple syrup, and vanilla extract in a large mixing bowl and stir until the cashews are coated with the syrup.
Spread the cashews in an even layer on the lined baking sheet and roast for 10 minutes or until they’ve begun to turn golden brown. Stirring occasionally.
Place the slightly cooled cashews in the bowl of a food processor along with the sea salt. Process the nuts for about 10 minutes, scraping down the sides as necessary.
Once the cashews have turned into a slightly creamy consistency add in the coconut oil and continue to process the cashew butter until it’s smooth and creamy.
Tranfer the cashew butter into a jar and store in the fridge.
Keywords: cashew butter, homemade cashew butter, cashew butter recipe, homemade cashew butter recipe, how to make cashew butter
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat
Leave a comment
This recipe is so easy and tastes AMAZING! Thank you Ashlea! P.S. glad to make recipes from a fellow Tar Heel 😉
You’re welcome, Liz! I’m so glad you enjoyed the recipe!
delicious cashew butter. i’m hooked. i was also wondering if it really needs refrigeration?
I made this tonight so that I could use it to make your snickerdoodle energy balls tomorrow. This is so good! Just the cashews themselves out of the oven were delicious, it was hard to resist eating them. I’ll definitely be making this often, thank you!
This was so delicious. I used about half of the maple syrup and subbed the coconut oil for goat ghee (I have a coconut sensitivity) and it was absolutely divine. I’m hooked. 🙂 Thanks for sharing!
Such great substitutions, Andrea! I’m so glad you made it work for you. Thanks for taking the time to leave a review!
Why does it need to be stored in fridge? No dairy or cold ingredients…?
Pure maple syrup has to be refrigerated which is why the cashew butter needs to be stored in the fridge.
Vanilla extract isn’t whole30. It’s either made with glycerin or alcohol.
Hi, Hape! You can easily omit the vanilla extract to make this Whole30 compliant! Thanks for commenting!
I tried this today but mine wasn’t creamy….more granulated. What could of been my mistake?
It most likely needed to be processed longer. Depending on the power of your food processor, it may take a little longer for the butter to get creamy. I would try running the food processor until it’s creamy. That should do the trick!