How to make Luxurious and Creamy Cashew Butter at home?

Cashew butter prepared from scratch is delicious, creamy, and easy to make! I adore spooning cashew into dates, mixing it into porridge, and spreading it over toast.

Making Cashew Butter: A Guide

This cashew butter recipe as well as our peanut butter recipes show how much we like producing our nut butter.

You are in complete control; you decide how much salt to use and whether to add flavors like cinnamon or vanilla. Also, you can make it extremely creamy or, if you’d rather, crispy.

Raw cashews are the first step in making cashew butter. Whole cashews are available for purchase, and occasionally you can discover broken portions of cashew being offered at a discount.

Roasting them is the following step. It takes an additional 10 to 15 minutes, but it’s worth it, I promise! Yes, you can buy roasted cashews, but we think fresh-roasted nuts have better flavor overall.

Additionally, salted roasted nuts are frequently sold, but when creating nut kinds of butter, we prefer to add salt to taste.

I like to check on the cashews halfway through the roasting process to give them a shake so that they brown uniformly. I roast cashews in a 350° F oven for 10 to 15 minutes.

The cashews can be used to make homemade cashew as soon as they are roasted.

Although a blender might work in its stead, a food processor is preferable. Turn on your food processor after adding the cashews. Here are some pictures that depict the various stages the nuts will go through.

We begin with whole cashews. The cashews become powdery looking after a minute. After a minute more, the nuts begin to release some oil, making the mixture clump together.

We add a little oil to help them along a little bit further (this can be a neutral oil, like avocado oil, or use coconut oil for a slight coconut flavor).

You can see that we have creamy cashew in the last image. You can now add any other flavors, such as salt, vanilla extract, spices (I prefer cinnamon), and, if desired, honey or maple syrup for sweetness.

Questions and Answers

What is the shelf life of handmade cashew butter? The majority of homemade nut butter, like this cashew, keeps well for three to four weeks. Mason jars are my preferred container for mine. When kept in the fridge, it will last longer.

What quantity of cashew can this recipe yield? This recipe works perfectly in our 12-cup food processor, which we have. The normal size of nut butter jars purchased from the shop is equal to roughly 16 ounces, which is made from three cups of nuts.

Can I blend it to make it? Of course, but you’ll need a powerful blender (which most are). More expensive tamper-equipped versions (like Vitamix) will speed up the procedure considerably.

Cashew isn’t forming from the nuts! Why am I misusing this? Being patient is my first piece of advice for creating nut butter. Before becoming a creamy, spreadable product, nuts go through a few peculiar stages (see our photographs above).

You can discover that the procedure progresses faster swiftly or more slowly depending on the type and brand of nut you are using.

Consider adding a teaspoon or two of neutral oil to the nuts if you’ve been patient but still don’t like the texture. A nice choice would be grape seed oil, avocado oil, coconut oil, or vegetable oil.

Can I create cashew cream with cashew? Here is the recipe for our easy, two-ingredient cashew cream. It is dairy-like in texture and the ideal dairy-free substitute for a variety of uses (I use it to make this vegan queso).

Easy Cashew Butter

Cashew prepared from scratch is delicious, creamy, and easy to make! I adore spooning cashew into dates, mixing it into porridge, and spreading it over toast. We use a 12-cup food processor, but a large, powerful blender should also work (10 cups should be enough).

YOU WILL NEED

• 3 cups (16 ounces) raw unsalted cashews
• 1 tablespoon oil like avocado oil, grape seed oil or use coconut oil for a slight coconut flavor
• 1/4 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon to 1/2 teaspoon ground cinnamon, optional
• Honey or maple syrup, optional
• 1/4 teaspoon to 1/2 teaspoon vanilla extract, optional

DIRECTIONS

To Toast Nuts

1. The oven should be heated to 350 degrees. To a round or square cake pan, add the cashews (or rimmed baking sheet).
2. Shake the pan and continue roasting the nuts for an additional 3 to 5 minutes, or until they are lightly browned and fragrant (careful, they can burn quickly). Wait until they are cool enough to handle.

MAKE CASHEW.

1. Add 1/3 cup of the roasted cashews to the bowl of a food processor if you’re preparing crispy cashew. 3 to 4 pulses, or until the nuts are finely chopped, are sufficient. Place the bowl with the chopped nuts in it and set it aside for later.
2. Place the roasted cashews in the food processor’s bowl. Process for 1 minute, then use a rubber spatula to scrape the bowl’s sides.
3. When the cashew is glossy and smooth, add the oil and process for a further 2 to 3 minutes. This could take a little bit longer depending on the type/brand of nuts you’re using. The cashews will change as you process them from whole nuts to a fine powder to a clumpy mess to a creamy smooth product. To speed up the process, stop and scrape or break up any large clumps.
4. Add the salt, cinnamon, and vanilla when the cashew has become creamy and smooth. Taste after processing for 10 to 20 seconds. If more salt, cinnamon, or vanilla is desired, add it. Add a teaspoon or more of honey or maple syrup to sweeten it, and process for an additional 5 to 10 seconds to thoroughly integrate it.
5. Add the chopped cashews that were set aside for crunchier cashew.
6. For a few weeks, keep it in a closed container like a mason jar. If kept in the refrigerator, it will last longer.

NUTRITION

PER SERVING: Serving Size About 2 tablespoons / Calories 155 / Total Fat 12.7g / Saturated Fat 3.1g / Cholesterol 0mg / Sodium 40.4mg / Carbohydrate 8.4g / Dietary Fiber 0.8g / Total Sugars 1.3g / Protein 3.9g