Homemade Cashew Butter (Edit recipe)

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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!

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PREP TIME

20 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 8

Ingredients

3 cups Roasted and Salted Cashews
0.5 tsp Sea Salt

Optional

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Process

Cook Mode

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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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	11
Fat:	0 g
Carbohydrates:	2 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	145 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.