Homemade Cashew Butter

A silky-smooth, naturally sweet homemade cashew butter made from roasted cashews. This nut butter is perfect for spreading, baking, or adding to smoothies.

A homemade Gluten-Free Dairy-Free Cashew Butter rich, creamy, and unbelievably easy to make.

It’s a delicious alternative to peanut butter — milder, naturally sweet, and perfect for anyone avoiding dairy or gluten. Once you try making it yourself, you’ll never want to buy store-bought again. All you need is a tray, a food processor, and 15 minutes for pure nutty perfection.

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: Makes about 350 g

Ingredients

• 300 g raw unsalted cashews

• ½ tsp sea salt (optional)

• 1 tbsp coconut oil (optional, for extra creaminess)

Directions

1. Preheat oven to 180 °C (160 °C fan). Spread cashews evenly on a baking tray.

2. Roast for 8–10 minutes until lightly golden, stirring halfway through for even toasting.

3. Cool slightly, then transfer the cashews to a food processor.

4. Blend for 7–10 minutes, stopping occasionally to scrape down the sides.

   • The cashews will first become crumbly, then turn into a smooth, glossy butter as their natural oils release.

5. Add salt and coconut oil (if using) and blend again until silky and creamy.

6. Store in an airtight jar at room temperature for up to 2 weeks or in the fridge for 1 month.

Store in an airtight jar at room temperature for up to two weeks or in the fridge for longer freshness. Give it a quick stir before using — it’s a versatile, wholesome staple you’ll want to keep on hand.

If you loved this, try my Alfredo Sauce in some spaghetti or Vegan Cottage Cheese on a slice of toast

What Makes This Homemade Cashew Butter Special

This cashew butter is pure simplicity — just roasted cashews, transformed into a luxuriously smooth spread. Roasting brings out the natural sweetness and deep nutty aroma, while blending releases the oils that give it that irresistible silky texture.

It’s entirely gluten-free, dairy-free, and made without additives, sugars, or emulsifiers — just real ingredients you can trust. The result is a creamy, nourishing spread that’s versatile enough for breakfast toast, smoothies, or baking. Cashew butter is also naturally high in healthy fats, plant-based protein, and magnesium, making it both indulgent and wholesome.

Serving Suggestions

Cashew butter shines in both sweet and savoury dishes. Spread it thickly on gluten-free toast or rice cakes, swirl it into porridge, or drizzle it over pancakes and fruit bowls. It adds body and creaminess to smoothies, energy balls, and even dairy-free sauces.

For baking, use it in cookies, brownies, or granola bars in place of peanut or almond butter. You can even whisk it into dressings or mix it with tamari and lime juice for a simple, nutty stir-fry sauce.

Storage & Freshness Tips

Store your cashew butter in a sealed glass jar at room temperature for up to two weeks, or in the fridge for up to a month. If it firms up when chilled, let it sit at room temperature for 10–15 minutes before using, or stir in a little melted coconut oil to loosen it.

Because homemade nut butters contain no preservatives, always use a clean, dry spoon to avoid introducing moisture.

Optional Tips & Variations

• Add 1 tsp maple syrup or cinnamon for a sweet twist.

• Stir in chopped roasted cashews at the end for a crunchy texture.

• Mix in a pinch of sea salt and vanilla extract for a dessert-like flavour.

• Use it as a base for vegan sauces, drizzles, or protein bites.

• For a richer flavour, blend cashews a little longer until slightly warm — this intensifies their sweetness.