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.
  • Level: Easy
  • Total: 5 min
  • Prep: 5 min
  • Yield: about 2 cups
Save Recipe

Ingredients

2 cups unsalted roasted cashews

2 to 3 tablespoons vegetable oil

1/4 teaspoon salt

1 teaspoon sugar, optional

Directions

  1. 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.
  2. 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.

Peanut Butter and Jelly Bars

Almost-Famous Maple-Butter Blondies

Peanut Butter Balls

Peanut Butter Cookies