If you’ve ever looked at a $12 jar of nut butter and thought, are you kidding me? This homemade cashew butter proves that creamy, dreamy spreads don’t need extra oils, sugars, or preservatives—or a big price tag—to be delicious.
With just cashews, a pinch of salt, and a food processor, you’ll have a jar of smooth perfection for a fraction of the cost.
I make mine to use in salad dressings, smoothies, and baked goods—but if you want to spread it on sour dough toast with avocado, go for it!
Watch the YouTube demo HERE.
Ingredients
- 2 cups raw cashews (unsalted)
- 3 cups boiling water
- Mineral or sea salt, to taste (I start with a pinch or two)
Instructions
- Soak the Cashews
Add cashews to 3 cups of boiling water in a small pot. Turn off the heat and cover for about 20 minutes to soften. Drain well. - Blend It Up
Transfer the cashews to a food processor. Add salt. Process for 7–10 minutes, pausing occasionally to scrape down the sides of the bowl. - Keep Going
The mixture will look crumbly at first—don’t panic. Keep processing until it turns into a smooth, creamy butter. (This part always feels a little magical.) - Store or Serve
Transfer your finished cashew butter to a glass jar and store it in the fridge. It’ll thicken slightly as it cools but stay perfectly spreadable.
Tip: Cashew butter also freezes well for up to 3 months—just portion it into small jars, leave a little room for expansion, and thaw overnight in the fridge when you’re ready to use it.
Tips & Serving Ideas
- Use in smoothies, salad dressings, or healthy baked goods.
- Spread on toast with sliced avocado or banana for a quick, protein-rich snack.
- Add a pinch of Ceylon cinnamon or vanilla powder for a subtly sweet twist.
Bon Appetit!