This Homemade Cashew Nut Butter is impossibly simple to make and makes a fantastic pantry staple. Creamy, naturally sweet and made from 100% cashews — no added oil, sugar or salt required. It’s vegan, dairy-free and gluten-free, and takes just minutes to prepare.
This is a no-frills, classic cashew butter recipe. It’s versatile and appears in many of my dishes because its delicate flavour works equally well for breakfasts, snacks and savoury recipes. The method is straightforward and fuss-free, and the finished butter is smooth, spreadable and naturally rich.
How to make it
If you haven’t tried making nut butter at home, you’ll find it one of the easiest recipes to learn. You only need three things:
- unsalted cashews
- a food processor
- about 12 minutes of processing time
Simply add the cashews to the food processor and blend. Stop occasionally to scrape down the sides so everything processes evenly. Over the course of about 12 minutes the nuts release their oils and transform into a smooth, creamy butter. For a slightly chunkier texture, pulse less and stop earlier; for an ultra-smooth finish, process longer.
Classic nut butter — no gimmicks
This recipe is intentionally simple: just cashews. There are no spices, sweeteners or salt in the base recipe, although you can add up to 1 teaspoon of salt if you prefer. Keeping the base plain means it can be a foundation for any flavour you want to create later — Thai spices, cocoa and maple, or savoury blends for dipping or sauces.
Making a single plain batch lets you customise portions as needed, so you won’t need lots of different jars crowding your cupboard.
Making it ultra creamy
This cashew butter is intentionally more whipped and light than some nut butters. To achieve a silky, non-grainy texture, extend the time in your food processor so the nuts are fully broken down and air is incorporated. Unlike recipes that call for toasting, these cashews are used raw to preserve the soft, delicate flavour that makes this butter so versatile.
How to store
Keep the cashew butter in a sterilised glass jar with a tight lid, stored in a cool, dark place. It keeps well for around two months. If an oily layer appears on top, don’t worry — it’s natural nut oil. Simply stir it back in before using.
Cashew butter uses
- Spread on hot buttered toast or crumpets.
- Drizzled over ice cream.
- Blended into smoothies for extra creaminess.
- Smeared on banana bread.
- Used in granola in place of other nut butters.
- Whisked into yoghurt with a pinch of cinnamon and maple syrup as a fruit dip.
- Stirred into porridges or no-oat porridge for richness.
- Made into a sauce for noodles — mix cashew butter with hoisin, lime juice and coconut milk for a quick noodle bowl dressing.
Cashew butter is also excellent in baking and energy bites, and can be used wherever you’d use another nut butter.
Homemade Cashew Nut Butter (no added oil)
12 mins
12 mins
Ingredients
- 300 g cashews
Instructions
- Pour the cashews into a food processor and switch it on.
- Watch the processor and scrape down the bowl occasionally so everything mixes evenly.
- Process for about 12 minutes for a very smooth, whipped butter. For a chunkier texture, stop nearer to 9 minutes — check and taste to decide.
Notes
- Store in a cool, dark place in an airtight jar.
- Best eaten within 2 months.
- If an oily layer forms on top, stir it back in — it’s the natural nut oil.
Nutrition
Carbohydrates: 3 g
Protein: 2 g
Fat: 4 g
Saturated Fat: 1 g
Sodium: 1 mg
Potassium: 62 mg
Fiber: 1 g
Sugar: 1 g
Vitamin C: 0.1 mg
Calcium: 3 mg
Iron: 0.6 mg
Please leave a review and star rating to help support the recipe creator and to help others find it.