This creamy homemade cashew butter recipe is easy to make and only takes one ingredient and a food processor. This no-soak method ensures a perfectly smooth cashew butter in just a few minutes. Perfect for using in your favorite recipes.
Preheat your oven to 325ºF (163ºC) and line a rimmed baking pan with parchment paper (optional). Spread the cashews out in a single layer.
Roast the cashews for 10 to 15 minutes, turning them over halfway through. The cashews are ready when they are slightly golden brown and smell nutty. Remove the cashews from the oven and allow them to cool for 10 minutes or so.
Transfer the warm, not hot, cashews to a large food processor. Process on high for 10 to 15 minutes scraping down the bowl every couple of minutes. The exact time will depend on the power of your food processor.
The cashew butter is ready when it is smooth. If you want smoother butter after 15 minutes, you can add coconut oil. With the food processor motor running, add the melted coconut oil and continue processing the cashew butter for an additional 5 minutes, or until it reaches your desired consistency.
Notes
This recipe can be made with 2 to 5 cups of raw cashews.
You can use this base recipe to make any nut butter including almond butter and pecan butter. Or use a mix of nuts for a unique flavor.
I recommend lining the baking sheet so no oils from the pan get onto the cashews when roasting
Transfer the freshly made cashew butter into a jar with a tight-fitting lid and store it in the refrigerator for 2 to 3 weeks.
This recipe was originally for smoked cashew butter. See the post for detailed instructions for that recipe variation.