Four simple ingredients and twenty minutes of your day are all you need to make the creamiest, spoonable Cashew Butter! Spread it on everything—you won’t regret it!
When I was a kid, Friday school lunches always meant peanut butter and jelly sandwiches. I don’t know if it was just me, but wow, I dreaded those sandwiches. Gummy white bread with a thick layer of peanut butter and an overly sweet blob of grape jelly—pure punishment. Maybe that’s why, to this day, peanut butter just isn’t my thing. Even the “all-natural” versions can’t sway me. Cashew butter, though—that’s a different story.
This dreamy cashew butter recipe is unbelievably simple, with just four ingredients you probably already have in your pantry. It’s quick too—creamy, nutty cashew butter in under twenty minutes! Plus, it’s so easy to customize.
Spread it on everything. You’ll be making this recipe on repeat!
Is Cashew Butter Healthy?
Overall, this cashew butter recipe is pretty healthy. Cashews are a great source of healthy fats, protein, and fiber. The honey adds a natural sweetness, and a little goes a long way.
To make this recipe even healthier, you could reduce the amount of salt if you’re watching your sodium intake (or even eliminate it). To make this recipe vegan-friendly, replace honey with a natural sweetener like maple syrup or agave nectar, and use a sugar-free sweetener like monk fruit to make it keto-friendly.
What are cashews used for in cooking?
The cashew nut’s creamy texture and rich flavor have made it a beloved ingredient in many culinary traditions worldwide. It’s an integral ingredient in the local cuisines of African cashew-producing countries like Ivory Coast, Nigeria, and Mozambique.
You’ll also see it utilized in stir-fry sauces or as a base for dressings across Southeast Asian cuisines, particularly in Thailand and Vietnam. In India, cashews are widely used in various dishes, from being incorporated into curries and sauces to being ground with sugar to make sweets like kaju katli.
There are endless ways to use cashews! Stir this butter into your next curry, mix it with chili oil and soy sauce to make a dipping sauce, or keep it sweet and drizzle it over your pancakes. Cashews are well-loved around the globe, and the options are endless!
How To Make Ahead and Store
I recommend storing this nut butter in an airtight container or mason jar in the refrigerator. It should last about 1 month this way. Just give it a good stir every time you use it, in case there is any separation.
Serving Suggestions
This cashew butter takes sweet treats to whole new heights of melt-in-your-mouth goodness. I love to drizzle it over my Whole-Wheat Blueberry Pancakes With Ricotta or fresh-out-the-oven Gluten-Free Dairy-Free Brownies.
But don’t stop there! Stir in a spoonful of this delightful butter into your next Green Cashew Curry Chicken Bowls, Tahini Cashew Curry, or Paleo Cashew Chicken Stir-Fry! This butter will make your sauces creamy and smooth and will add the perfect hit of nutty sweetness to your desserts.
recipe
Ingredients
- 2 cups raw cashews
- 1/2 teaspoon salt
- 1 tablespoon coconut oil melted
- 1 tablespoon honey
Instructions
- Preheat your oven to 350℉ and spread the cashews evenly over a baking sheet.
- Cook until lightly browned and they smell toasted, about 10 to 12 minutes.
- Pour nuts into a large food processor along with salt, then process until the cashews begin to release their oils and become smooth and creamy. Stop to scrape down the sides of the bowl as often as you need to. This will take about 5 to 10 minutes!
- Once smooth, stream in the oil and honey and continue processing until the butter is as smooth as you want it.
- Store in an airtight container or mason jar and enjoy!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Could this be done in a blender? I have a Ninja Professional 1000 watt, but no food processor.
Hi there! Yes, you can certainly make this recipe using a Ninja Professional 1000 watt blender instead of a food processor. Just follow the steps below:
Allow the cashews to cool for a few minutes after baking, then place them into your Ninja blender along with the salt. Blend until the cashews release their oils and become smooth and creamy, stopping to scrape down the sides often. This might take a bit longer than with a food processor, so be patient and keep blending!
Once the cashew butter is smooth, add the melted coconut oil and honey to the blender. Continue blending until the butter reaches your desired consistency. Happy snacking!