Homemade Cashew Butter is a very versatile spread – you can substitute it for peanut butter in almost any recipe. Tasty & also a help for homemade dairy recipes.
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
Homemade Cashew Butter
Homemade Cashew Butter is a very versatile spread - you can substitute it for peanut butter in almost any recipe.
Ingredients
- 2 cups cashew pieces
Instructions
- 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.
Recipe Notes
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.
cheryl says
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.
Ginny McMeans says
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.
Robin says
No worries, Cheryl! Homemade nut butters last quite a long time. I typically keep mine in the cabinet and they do fine for a couple months (probably longer but we eat them quickly). I’ve had a cinnamon-cashew butter in the refrigerator since last October and it’s now August of the next year. Enjoy!
Tracey says
Can’t wait to try. Should I use roasted or unroasted cashew
Ginny McMeans says
You know Tracey – you could use either. I have done it both ways and I have used raw. All have turned out wonderful. It is so easy too.
Annie says
Greetings!
Is there an ingredient that I can add to this recipe, that might offer a flavor which is similar to regular butter?
I adore being vegan, but there are just a couple of omni tastes that I miss, and am always seeking wisdom from others, to see if there’s a way to get those lost flavors.
If not, I’ll carry on, and hopefully find something close to it.
Thanks for any advice offered :o)
Ginny McMeans says
Hi Annie, nothing would make this recipe be like a butter substitute. That would be a completely different recipe with different ingredients. The ‘butter’ would all start with a cocoa butter base. I will have to put that recipe on here. 🙂 Thanks for the inspiration and I will tag you when I get it on the blog.