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!
Servings: 2 cups
Calories: 105
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.
Video
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.
Nutrition
Calories: 105 | Total Carbs: 5.7g | Protein: 3.4g | Fat: 1.5g | Fiber: 0.6g | Net Carbs: 5g