How to make cashew butter with this easy recipe. It takes only 5 minutes using your food processor or a high speed Vitamix blender. This easy homemade cashew butter recipe includes tips, tricks and step-by-step instructions and photos for the creamiest cashew butter.
Preheat oven to 325 F and spread a single layer of nuts on a large-rimmed baking sheet. Toast for 8-10 minutes, mixing half-way. Remove from oven and allow to cool for 10 minutes, until no longer hot (warm is okay).
Add the (roasted or unroasted) nuts to a high-powered blender like a Vitamix (fitted with the four-blade attachment) or a food processor. Process on high speed until smooth and creamy, scraping down the sides of the bowl frequently.
You’ll notice that the nuts will go through various stages:
CRUMBY TEXTURE: First, you’ll notice that the nuts will look like crumbs.
CLUMPING INTO A BALL: then they’ll start clumping up into a ball.
SANDY / GRITTY PASTE: Keep processing and the clump will break down and start to turn into a gritty paste.
CREAMY PEANUT BUTTER: Finally, the nut butter will get smooth and spreadable and you’ll end up with creamy peanut butter.
Once the mixture is creamy, you can add optional salt, sweetener or add-ins of your choice.
Allow to cool down slightly before transferring to a glass jar. Seal and store in the refrigerator for up to 3 to 4 weeks.