This creamy homemade cashew butter recipe is made by roasting cashews and blending them in a food processor. Simple ingredients, easy steps, and absolutely delicious results. Also, it’s gluten-free, vegan, keto-friendly, and Whole30 compliant!

What Makes This Recipe Great

Oh, how I love homemade nut butter! Not only do they taste way better than store-bought, but they’re cheaper too! If you’ve never made your own nut butters or seed butters, you are really missing out! Today I’m going to help you make your own cashew butter using just 2 simple ingredients: Raw cashews and sea salt! No added sugars, no added oil, just raw nuts, natural oils, and a little salt.

This homemade Cashew Butter Recipe is a new favorite. Cashews have such a creamy texture and fatty flavor. As a nut butter, it is irresistible! It’s full of plant-based protein and the perfect spread for basically anything. In just a few basic steps we’re going to make our own homemade cashew butter– let’s get to it!

If you love homemade nut butter, try my easy recipe for homemade almond butter, pecan butter, or this mixed nut butter.

Watch the Recipe Demo

How to Make Easy Homemade Cashew Butter

You’re not going to believe how easy this is to make homemade! Just two whole foods ingredients and three steps, and you have delicious cashew butter for dipping, spreading, or eating with a spoon! See the recipe card below for a printable version.

Ingredient Notes and Equipment

  • Raw Cashews: I like to buy raw, unsalted cashews from the bulk section at Sprouts. You can also find these at most other grocery stores, even Costco! I like unsalted, so I can control the salt ratio. I get whole cashews, FYI.
  • Salt: I use kosher salt, but you can use whatever you have on hand.
  • Baking Sheet: Use a rimmed baking sheet lined with parchment paper.
  • Food Processor: You can also use a high-powered blender if you have a Vitamix or something comparable.

Step-by-Step Instructions

steps of making homemade cashew butter in a food processor
  1. You start by roasting the cashews. This will intensify their flavor, and give them a golden color.
  2. After roasting, put the warm cashews right in the bowl of a food processor or high-speed blender with some salt. The heat helps the nuts break down even faster and get a really smooth texture
  3. Scrape down the sides of the bowl once or twice while blending, then 20 minutes later, and you have homemade nut butter!

Ways to Use This Cashew Butter Recipe

  • As a spread for sandwiches (kids love it!).
  • As a dip for veggies (also kid-friendly!).
  • Anywhere you use peanut butter, just replace it with this!
  • As a topping (think oatmeal!).
  • As an ingredient (cookies, cakes, brownies, smoothies, and more!).
spoon pouring cashew butter into a mason jar

Recipe Variations

  • Make it Sweet: Add a little honey or maple syrup to the ingredients list to make a subtly sweet version of this recipe!
  • Make it Crunchy: Keep a 1/2 cup of roasted cashews on the side. Add them to a zip-top bag and use a potato masher or mallet to break them into small pieces. Then add them back into the mixture for a crunchy texture!
  • Smooth It Out: This cashew butter recipe yields really delicious creamy and smooth cashew butter, however, you can add a tablespoon or two of coconut oil to make it even smoother and thinner.

Storage Tips

  • Store in an airtight container (or mason jar) in the refrigerator for up to three months, though I know it will be gone before then! If any oil is present at the top, gently stir before serving.

Recipe FAQS

Is cashew butter healthy?

Cashews are full of nutrients and healthy fats. It’s a heart-healthy fat that has a few more health benefits than peanut butter, though a little lower in protein. It’s a great healthy, satisfying snack option.

Are cashews keto-friendly?

Cashews are keto in small amounts. They do have a higher carb count than almonds and pecans. The serving size for this butter is 2 tablespoons, the perfect amount for a snack, and is only 5 grams of net carbs.

Should cashew butter be refrigerated?

Yes. It is best to refrigerate your leftovers because there are no preservatives or shelf stabilizers in this nut butter. Store in the fridge, give it a quick stir, and serve!

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spoon pouring cashew butter into a mason jar

Easy Homemade Cashew Butter (2 Ingredients!)

This creamy homemade cashew butter recipe is made by roasting cashews and blending them in a food processor. Simple ingredients, easy steps, and absolutely delicious results. Also, it's gluten-free, vegan, keto-friendly, and Whole30 compliant!
4.88 from 8 ratings

Ingredients 
 

Instructions 

  • Preheat your oven to 350ºF.
  • Spread the raw cashews in an even layer on a rimmed baking sheet. Roast for 15 minutes, until golden brown.
  • Put the hot cashews and salt in your food processor. Blend for 20 minutes, until smooth.

Notes

Storage Tips

  • Store in an airtight container (or mason jar) in the refrigerator for up to three months, though I know it will be gone before then! If any oil is present at the top, gently stir before serving.

Variations

  • Make it Sweet: Add a little honey or maple syrup to the ingredients list to make a subtly sweet version of this recipe!
  • Make it Crunchy: Keep a 1/2 cup of roasted cashews on the side. Add them to a zip-top bag and use a potato masher or mallet to break them into small pieces. Then add them back into the mixture for crunchy cashew butter!
  • Smooth It Out: This cashew butter recipe yields really delicious creamy and smooth cashew butter, however, you can add a tablespoon or two of coconut oil to make it even smoother and thinner.
Calories: 105, Total Carbs: 5.7g, Protein: 3.4g, Fat: 1.5g, Fiber: 0.6g, Net Carbs: 5g
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