Homemade Cashew Butter

Cashews are highly perishable and can turn rancid quickly due to their high oil content. Choose vacuum-packed jars or cans over cellophane[ packaging. Store cashews in a cool, dry place in an airtight container to avoid absorption of other food odors. Cashew butter can be used in place of peanut butter or as an ingredient in cookies, spreads or other dishes. If desired, substitute peanuts for the cashews to make Homemade Peanut Butter.]

Total Time:
5 min
Prep:
5 min

Yield:
about 2 cups
Level:
Easy

Ingredients
  • 2 cups unsalted roasted cashews
  • 2 to 3 tablespoons vegetable oil
  • 1/4 teaspoon salt
  • 1 teaspoon sugar, optional
Directions

In a food processor or blender, combine the nuts, 2 tablespoons of the oil, the salt, and the sugar, if desired. Process on high speed for 30 seconds. Scrape down the sides with a rubber spatula and process to desired smoothness, adding more oil, 1 teaspoon at a time, if a smoother butter is desired. Adjust the seasoning, to taste.

Transfer to a bowl to use as a dip, spread, or in other recipes, or place in an airtight container and refrigerate until ready to use.


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3.8 8
This cashew butter was excellent. I opted for two tablespoons of canola oil, no sugar and the cashew butter was plenty loose. I might try to use a little less oil next time for a slightly thicker consistency. I used my Vitamix and mine came out perfectly smooth. In order to successfully make nut butters, I do believe you must have powerful equipment to do the job properly. item not reviewed by moderator and published
If you feel the need for adding anything replace vegetable oil, use Coconut Oil and replace white sugar with Coconut Sugar. Actually there is no need to add anything extra just blend it until it is creamy. There is already oil in the nuts. Oh yum and now you really do have something healthy as a snack! item not reviewed by moderator and published
Use raw cashews and no need to add anything else. To get smooth a good food processor is necessary, otherwise you will not get it smooth. item not reviewed by moderator and published
Tasty flavor; however, like jtruzic stated I could never get it smooth despite adding more oil than the recipe required. Never been a fan of chunky peanut butter, so helpful tips would be appreciated. If I can get it smooth, it can replace my store bought brand. item not reviewed by moderator and published
This recipe was easy and good, however, I liked Alton Brown's recipe a little better (see cashew sauce). item not reviewed by moderator and published
excellent flavor, but I couldn't get it as smooth as I wanted. item not reviewed by moderator and published
I made this with plain peanuts. It's the only peanut butter I like. Now I'm addicted. I eat it almost every night on either homemade banana nut bread or, another of Emeril's recipes, homemade chocolate chip bread. item not reviewed by moderator and published
We just got the your recipe from my brother in Texas. I made it and we loved it with drinks, hard or soft. Your recipe of cashew butter smeared on celery, yummy. Dr. J. Stone item not reviewed by moderator and published
I like your suggestion. Will try. item not reviewed by moderator and published
I was trying an ice cream recipe that called for cashew nut butter, and the recipe instructed to just pulse raw cashews in the food processor. I didn't get anything but powder, so I added coconut oil. I added 2 Tbs (might have gotten away with 1 1/2), but withheld the sugar and salt. It was really delicious! item not reviewed by moderator and published
you have to process past the powder stage...they'll eventually release their natural oils and turn smooth. It takes a while! If you can wait it out, no need to add any oil at all! item not reviewed by moderator and published
soak cashews Overnight  item not reviewed by moderator and published
FNM-CashewCluster-150(2).tif

Not what you're looking for? Try:

Cashew Clusters

Recipe courtesy of Food Network Kitchen