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Cashew Butter Recipe: How to Make Homemade Cashew Butter

Written by MasterClass

Last updated: Oct 21, 2024 • 1 min read

Learn how to make homemade cashew butter from the comfort of your own kitchen.

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What Is Cashew Butter?

Cashew butter is a spread made of puréed cashew nuts. Naturally soft and high in fat, cashews blend into a peanut butter-like substance without any added oils. Cashew nut butter is an excellent source of magnesium, copper, and essential amino acids.

What Does Cashew Butter Taste Like?

Cashew butter has a mild, nutty flavor with a hint of sweetness. It is a high-fat nut butter that is creamier than almond butter and peanut butter, making it a more versatile ingredient in the kitchen.

3 Ways to Use Cashew Butter

You can use cashew butter in both sweet and savory applications.

  1. 1. As a thickener: Add a spoonful of cashew butter to thicken smoothies and smoothie bowls. You can also add homemade cashew butter to savory dishes, like stews and curries.
  2. 2. As a substitute for peanut butter: If you have peanut allergies, you can use cashew butter as a substitute for peanut butter in homemade baked goods, sauces, and soups.
  3. 3. As a substitute for tahini: You can use cashew butter as a substitute for tahini in recipes like hummus and baba ghanoush.

Homemade Cashew Butter Recipe

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30 Ratings | Rate Now

makes

prep time

10 min

total time

25 min

cook time

15 min

Ingredients

  1. 1

    For a more flavorful spread, start by roasting the cashews (optional). Preheat the oven to 350 degrees Fahrenheit. Spread cashews on an ungreased rimmed baking sheet in a single layer and roast until fragrant and golden brown, about 15–20 minutes. Let cool to room temperature, about 15 minutes.

  2. 2

    In a food processor or high-speed blender, pulse roasted cashews until finely chopped, about 30 seconds. For chunky cashew butter, remove ¼ cup chopped nuts and set aside.

  3. 3

    Process until nuts form a smooth, thick paste, about 3 minutes, pausing every minute or so to scrape down the sides of the bowl.

  4. 4

    Add salt and maple syrup (if using), and continue to process until fully incorporated, about a minute. For chunky cashew butter, add the chopped nuts back in and pulse a few times to incorporate.

  5. 5

    Store in an airtight container in the refrigerator for up to a month. If oil separation occurs, simply stir until smooth.

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