Homemade Cashew Butter
Make your own cashew butter! Cashew butter is a nutritious and delicious alternative to peanut butter and almond butter, but you can use this method on almost any nuts or seeds if you are nut-free. I love making my own nut butter because it’s super simple, cost effective, no sugar, inflammatory oils, low-quality salt, and it’s so delicious!
20 minutes
20 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 531 |
| Fat: | 41 g |
| Carbohydrates: | 31 g |
| Protein: | 17 g |
| Cholesterol: | 0 g |
| Sodium: | 421 mg |
| Fiber: | 4 g |
| Sugars: | 4 g |
| Calculated per serving. | |
Serves: 8
Ingredients
- 3 cups3 cups3 cups Roasted and Salted Cashews
- 0.5 tsp0.5 tsp0.5 tsp Sea Salt
- 1 Tbsp1 Tbsp1 Tbsp Coconut Sugar
- 1 tsp1 tsp1 tsp Ceylon Cinnamon
- 2 Tbsp2 Tbsp2 Tbsp Raw Cacao Powder
Optional
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- If making your own cashew butter, preheat oven to 350 F. Line a baking sheet with parchment paper. Spread raw cashews across the baking sheet. Roast for 15-20 minutes. Allow cashews to cool before processing.
- Add cashews, salt, and 1 or 2 of add-ins (optional) to a high-speed blender or food processor.
- Process ingredients for 7-10 minutes, stopping halfway to scrape down the sides, until you reach desired consistency.
- Transfer cashew butter to a glass jar and store at room temp for 1-2 weeks or fridge for up to 3 months.
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