Homemade Cashew Butter

Homemade Cashew Butter - you have a beautiful, homemade, natural, healthy, creamy cashew butter.

Homemade Cashew Butter is more of a how-to than a recipe but I really wanted to share with you how easy it is to make.  Being a very versatile spread – you can substitute it for peanut butter in almost any recipe. So if you are on a paleo diet you can use cashew instead of peanut butter. Also it is a great butter for making many vegan alternatives, such as, cream cheese and it can help make many vegan ice creams. Here ya go, a pictorial (and all the instructions you would want) for making cashew butter.

I have been asked since this recipe has come out which Ninja machine I used.   It is the Ninja Master Prep and I use the smallest unit for this recipe.

Homemade Cashew Butter

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1-1/4 cups

Serving Size: 3 Tablespoons on whatever you want


2 cups cashew pieces


This is such a simple process but I think the photos will help you visually.

Add the cashews to your food processor, or as I used, the Ninja.

Turn on the Ninja and process for about 10 seconds.

You will have a coarse meal as in the photo below.

All of these steps will take longer for a regular food processor but you will get there.

Whir another 20 seconds and you will see it starting to clump together.

Scrap down the sides to the center near the blades.

Whir another 20 seconds and scrape again.

This time hold it for about a minute. You will see the blades (through the plastic bowl on the outside of the Ninja) catch something once in a while so it is blending.

If you don't see the blades working, turn off and scrape again.

This time you will see the cashews blending for sure.

It is starting to look like cashew butter but is not quite there yet.

Hold for another 30 seconds to one minute and you will actually see the creamy cashew butter showing oil and creaming around the edges .

That is it!

You have a beautiful, homemade, natural, healthy, creamy cashew butter.

Store in the refrigerator with a tight fitting lid for up to 2 weeks.


Homemade Cashew Butter - you have a beautiful, homemade, natural, healthy, creamy cashew butter.


Homemade Cashew Butter — 51 Comments

  1. Pingback: Why You Should Eat More Cashews | Natural Family Today

    • You are so welcome Becky! I hope you get to try it. It is very important to let your machine run long enough to get the cashews creamy. All machines are a bit different and may need cooling down every once in a while. Not my Ninja though. Ha! You’d think I had stock in them.

  2. Pingback: Grain-Free Sandwich Bread | KuriousMe

  3. Yeah Ninja! Just got one for my birthday from my family. This recipe is definitely on my list. Always have cooked everything from scratch. Love your site.

  4. Do I have to do anything special to raw cashews before using them? I can’t use regular cashews cause they have peanut oil on them.

  5. Thank you for posting this recipe, all of the others that I have found wanted you to add oil of some sort & sugar or honey. It came out really good!

  6. Pingback: Cashew Butter Chocolate Truffles Recipe - Vegan in the Freezer

  7. I’m not having much luck with this. I’m using raw cashew pieces (with nothing added). I’ve blended them in a food processor and now they’ve just formed a huge tough lump like clay. I reluctantly added a little olive oil and a little grapeseed oil but it hasn’t helped. I keep flattening it down with a spatula but it just balls up again and the blade spins fruitlessly around… Help!

    • Oh, no. I just saw this. I am on the west coast. You are doing right. This is what happens. Scrape the sides, go, stop, scrapes the sides, go, stop, scrape the sides, go, stop. Do not add water. Oil and water don’t mix. Don’t add any oil. Not necessary. It will eventually start releasing it’s own oils. The longer you go the creamier it gets. Give your processor a rest every once in a while. I hope you kept going and you saw how it worked. If you put it in the fridge before it finished – take it out and keep going. You are not working in vain. It will work. So worth it. Let me know.

  8. What about roasting them first? I saw another recipe that said to use roasted ones. ? Can’t wait to try it. Thank you.

  9. I make my own cashew butter using raw cashew pieces and a pinch of salt. Nothing else.I do use my food processor, 3 1/2 cups raw pieces. I’ve never soaked my cashews.

  10. Pingback: » Weekend Links

  11. I know this might be redundant but .. All I have are Sea Salted cashews in hand..
    Do you think that would make the butter overly salted? Should I go for raw or non-salted cashews?

  12. I wonder if one could use this cashew butter in place of butter to make a butter cream icing for a torte? Do you think it would work if icing sugar and a bit of cocoa were added? I’m curious to know if the cashew butter’s consistency is more buttery or peanut buttery like.

    • It is just like peanut butter but I am thinking it would work as a frosting but not as light as a buttercream. Use this cashew butter, add some icing sugar and cocoa and add non dairy milk to the consistency that you want. Sorry I son’t have measurements. Just thinking what I would do.

  13. This may be a stupid question but why is it only good for two weeks? The nuts themselves would last a lot longer and you didn’t add anything to them.

    • Not stupid at all Cheryl. I err on the side of caution. I should say several weeks and leave it to the persons discretion. The oils do cause the butter to go rancid more quickly but it still keeps very well.

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>