Homemade Cashew Butter Recipe for Vegans

Cashew Butter Crackers
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  • 5 mins
  • Prep: 5 mins,
  • Cook: 0 mins
  • Yield: 2 cups (16 servings)
Ratings (28)

This recipe is so easy and delicious, not to mention well-suited for a variety of allergies! The success of this recipe really relies on the first step; ideally, you want to process the cashews until they are as powdery as possible-- the mixture will actually begin to stick to the sides of the blender. Feel free to stir in a handful of raw cashews or other nuts for a "chunky" cashew butter variation, or add a tiny bit of maple syrup for a bit of maple flavor.

Storing Cashew Butter

Most people keep their peanut butter at room temperature, but cashew butter is not as thick as peanut butter and is best kept in the refrigerator to avoid the flavor of it from going rancid. It also has an abbreviated shelf life. Homemade cashew butter should not be eaten after one week. If you'd like to keep it longer, keep it portion-separated container or in ice molds in the freezer for up to 4 months. Thawing in the refrigerator overnight is sufficient to use them up as you go. Store cashew butter in a mason jar or plastic air-tight container. It spreads well even at a cold temperature, however, cashew butter does need to be mixed before each use as its solids separate from its oils easily.

Ways to Serve Cashew Butter

Cashew butter can replace peanut butter in most recipes and can be served with vegetables, sweetened with honey, chocolate or coconut flakes. Cashew butter can be used to add healthy fats and protein to a vegan smoothie. Cashew butter is smoother and has a milder taste than other nut butters, such as peanut or almond butter. You can also eat cashew butter in vegan breakfast foods such as oatmeal or vegan pancakes. Cashew butter is also a main ingredient in vanilla vegan ice cream.

Makes about 2 cups.

What You'll Need

  • 2 1/4 cups cashews (raw, unsalted)
  • 1 tablespoon canola oil (or olive oil)
  • 1/2 tablespoon orange juice (or lemon juice)
  • 1/4 teaspoon salt
  • Optional: 1/2 to 1 teaspoon agave nectar

How to Make It

  1. In a blender, process the cashews until they resemble a very fine, almost powdery, meal. Add the oil, fresh orange juice and salt, and blend for 30 seconds to 1 minute.
  2. Using a rubber spatula, scrape down the sides of the blender, making sure that the mixture is consistent and no clumps remain in the bottom. Blend for 30 seconds more.
  3. Test the cashew butter, adding agave nectar or more oil or salt as desired.
  1. Transfer to an airtight container and refrigerate.