A new take on the classic cashew butter recipe. Our smoked cashew butter is an easy upgrade from run-of-the-mill homemade nut butter. Sweeten it up or make it spicy, raw cashew butter makes a perfect snack.
Without the use of chemicals or refined sugars, this cashew butter is perfect on gluten-free crackers, apples, or celery. Better yet, try it on your next burger (I know – weird, but oh, so good).
Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!
This post may include affiliate links. Please read my disclosure policy.
Whenever Mr. Peel gets out the smoker (we use a charcoal smoker similar to this one here), I frantically search the fridge and cabinets for anything I can throw on. The smoker doesn't come out often, so I put it to good use when it does. Smoked almonds are an all-time favorite, cod fillets, and even fresh jalapenos can be smoked until fully dried and crushed into chipotle powder.
Today, I was out of almonds, so I figured cashews would work. Unfortunately, the only ones I had were already soaking and destined for basic raw cashew butter. Mr. Peel said that we should make smoked cashew butter, and a tasty new idea was born!
How to Smoke Cashews
Just like with regular cashew butter, you will start with raw cashews that have been soaked for at least one hour. Drain them and lay them out on a towel. While they don't need to dry completely, but you don't want to see big water drops.
There are three ways to roast nuts in a smoker. If you have a metal basket with a fine mesh, that’s great – you’re all set. But there are two other options that don’t require buying special equipment. You can either line a wire basket with foil poked with holes or simply hook a ham netting onto a smoking basket. I use the second option simply placing foil inside a larger basket.
Smoking times vary based on your preference and type of wood (we used applewood). We typically smoke cashews for 35 to 40 minutes. I prefer a lighter smoked taste, you can go up to 60 minutes.
How to Make Homemade Cashew Butter
Once the smoked cashews have cooled enough to handle, place the smoked cashews and salt in a food processor or blender. Whichever you choose make sure it is high powered, the processing time on these cashews is long.
Blend on low for 5-8 minutes, scraping down the sides as needed. The cashews will go through several phases, but keep the faith- they will eventually get buttery.
Smoked cashews will produce a thicker butter than the typical cashew butter. You can add coconut, avocado, or olive oil to thin out the consistency.
If your cashew butter turns out too smoky you can additional raw cashews (not soaked) to reduce the impact of the smoke flavor.
Cashew Butter Flavor Variations
You can also create sweet or savory variations of your cashew butter. Here are some of our favorite variations, but feel free to create your own!
Sweet Cashew Butter Ideas
- maple syrup or honey
- pumpkin pie spice
Savory Cashew Butter Ideas
- thyme and pink peppercorns
- chipotle powder
- sea salt
What are some other ways we can use this smoked cashew butter? Share your ideas in the comments!
Smoked Cashew Butter
- Place cashews in a bowl and soak for at least one hour, no more than four hours. Drain cashews and spread on a towel to remove excess moisture
- Heat smoker to 200F and prepare applewood (or other wood of choice). Line smoker rack with aluminum foil, smoke cashews for 30- 60 minutes depending on your desired smoke level.
- Once smoked, remove the cashews and allow them to cool. They will continue to deepen in color.
- Place cashews and salt in blender or food processor, whirl on low for 8-10 minutes until creamy
- Slowly drizzle in oil until you reach desired consistency, add additional seasonings as you prefer.
- This recipe is for a charcoal smoker using applewood
- If you over-smoke the cashews, you can add additional soaked cashews during the blending stage to bring down the overall strength
- Smoked cashew butter will last 2 months in the fridge. It may need to be warmed up for easy spreading.