Description
This creamy homemade cashew butter recipe uses just one ingredient—raw unsalted cashews—and involves roasting and blending to create a rich, smooth nut butter. Perfect for a natural, preservative-free spread, it offers a subtle nutty flavor with a luscious texture made in under 20 minutes.
Ingredients
Scale
Ingredients
- 600 g raw unsalted cashews
Instructions
- Preparation: Preheat your oven to 175°C (347°F). Spread the raw cashews evenly on a clean baking sheet without lining it. Use your fingers to make sure the nuts are in a single layer for even roasting.
- Roast the nuts: Place the baking sheet in the oven and roast the cashews for about 10 minutes until they turn a light golden brown. Avoid over-roasting unless you prefer a more intense roasted flavor. Once golden, carefully transfer the warm cashews to a food processor jug.
- Blend: Pulse the nuts in the food processor. Initially, they will break down into crumbs. Use a rubber spatula to scrape down the sides frequently. Continue blending and scraping for up to 10 minutes until the nuts transform into a smooth, runny cashew butter consistency.
- Storage: Spoon as much cashew butter as possible from the jug into sterilized mason jars or any sealable jar. Do not wash the food processor jug to use it for a zero-waste hack. Store the butter in a cool, dark cupboard at room temperature for up to 5 days, or refrigerate in warmer climates for up to 2 months.
Notes
- Keep a close watch on the cashews while roasting to avoid burning and maintain a light golden color.
- Scrape the sides of the food processor frequently during blending to achieve a smooth texture.
- This recipe creates a natural, preservative-free nut butter with no added oils or salt.
- Store in an airtight jar; refrigeration is recommended in warm climates to extend shelf life.
- Try using leftover sticky cashew butter on toast, smoothies, or as a dip.
- The unwashed food processor jug can be reused to blend other ingredients as a zero-waste tip.
