126 comments

  1. erin b
    erin b

    After nearly killing my food processor trying to make hazelnut almond butter, I was feeling pretty skittish about the cashew butter… I got to the point where it was whirring around the processor in a big clump, googled some recipes which all said to add oil, and so I did. Rich yumminess! Now I will have to try again and have hope that I can get there without added oil… Oy, for the little food processor that could…

    March 17, 2013

    Reply

    1. ceb_nz
      ceb_nz

      I found after toasting hazlenuts for about 10 mins it was much easier to make the butter. Add a couple of pieces of melted dark chocolate and a shot of vanilla syrup. Yum!

      April 6, 2013

      Reply

      1. Erin B
        Erin B

        that sounds yummmy! Well, I tried toasting the hazelnuts, and I got distracted. So they burnt. Didn’t want to waste anymore nuts. ;)

        April 8, 2013

    2. monikuh
      monikuh

      About 15ish years ago when I was a kid there was this awesome food processor (it actually had multifunctions) that could accomplish what you seek without added oil. But that was then, and this is now, and planned obsolescence has invaded all companies. The processor was called VitaMix and could be found at Costco. However, if you cannot afford this level of food processor, I suggest adding grape seed oil, if you don’t mind the flavor (personally, I cannot taste it and prefer it to what I can, such as olive oil). Remember, we all taste differently, in the sense that some people can really taste bitter while others can barely taste it at all.

      Thanks for the recipe. I love the natural flavor of cashew butter!

      September 14, 2013

      Reply

    3. S Smith
      S Smith

      Just soak the raw cashews for a couple hours or overnight. Drain before you whirl. Saves a ton of time. Add a couple Tbs of lemon juice for vegan sour cream. Yum.

      March 10, 2014

      Reply

  2. Heather

    Raw cashews make an excellent addition to spinach/chocolate smoothies.
    How do you think this would go in a Vitamix?

    March 17, 2013

    Reply

  3. Shel@PeachyPalate

    Gorgeous! Love all the step by step pics and comments!!! :) Cashew nut butter is one of my all time favourites…raw, roasted and then blanched…the blanched yields a white cashew butter like white chocolate!

    March 18, 2013

    Reply

  4. Eva
    Eva

    wow, this is amazing! Cashew butter is my favorite nut butter out of all, and it’s nice to see other people are starting to love it too! Thanks for the awesome recipe!! :)

    March 18, 2013

    Reply

  5. Angela @ Eat Spin Run Repeat

    Oh. My. Gosh – those bowls!!! I HAVE to get to Superstore/Loblaws asap!!! I am such a sucker for any sort of kitchenware but ESPECIALLY when it comes in bright colours. And I’m not even a huge nut butter person, but you’ve made me want to try this. I have a food processor but am pretty sure I could do the same thing in the Vitamix and not have to worry about any overheating of the motor (my food processor has been good to me and I don’t want to run the risk!) Congrats on your challenge!! I think if what you’re currently doing makes you feel great, then why stop!? :) Have a great day Sonia!

    March 18, 2013

    Reply

  6. Jen @TheFithousewife

    Yum, I love cashew butter. I buy almond-cashew butter now, but I think I could make my own in the Vitamix! Thanks for posting :)

    March 19, 2013

    Reply

  7. Aida

    I’m so glad you’ve done this step-by-step. I have attempted making raw peanut butter a couple of time and always give up half way through feeling really frustrated for all the waste. I shall try this one soon, on a day that my food processor is feeling particularly brave i think! ;-)

    March 21, 2013

    Reply

  8. Parita

    Looks delicious!!!! Trying this tomorrow!!! Are your cashews roasted?!?!?!

    April 3, 2013

    Reply

  9. jessica
    jessica

    OMG!! This looks delish, im new to eating real foods and already feel so much better! Everyday im finding new and interessting things ibhave to try and this is one of them!! My food procesor is pretty old, so i dont know how she will go, but im actually more than happy to risk it. I can always buy another one, right? Ill let you know how i go when i finish tomorrow! This would go perfect in my protien balls i make for my treats. Ive been using organic peanut butter (which i hate the taste of) and it leaves this peanutty taste. The taste of cashews is amazing so they would just perfect my protien balls. Ide love to share the recipe with you so you can give them a try!

    Ingredients:
    10-12 dates
    2 dried figs
    1/4 cup shredded coconut
    1/4 cup organic cacao powder
    2 Tablespoons CASHEW BUTTER :)
    2 Teasppons LSA mix
    2 Teaspoons stevia/agave/maple syrup/honey
    1 scoop whey protien powder (optional, ive never used)
    a dash of coconut milk if needed to bind

    Method:

    In a food processor put in dates and process until they are as smooth as you can get them. Then add the figs and do the same. Next add all other ingredients and pulse. It shoukd form a ball very quickly. If mix is to dry, start adding the coconut milk until you get to desired texture! It should be more moist than how you want them to be, because when you refriderate they will harden. It should be still thick enough you can roll into balls. Nect step? You guessed it, getting your hand dirty. Start with wet hand, it stops the mix from sticking to your hands. Grab a small amount of mixture out of food processor and roll into a ball. I like mine to be about an inch and a half, but you can do them any size! Keep going until you have used all the mixture. Then choose what you want to coat them in (cocoa, almond meal, crushed nuts, shredded coconut, melted organic dart chocolate) after thats done. Set in fridge of atleast an hour! Thats as long as i could waiy

    April 5, 2013

    Reply

  10. Ali
    Ali

    I love this recipe and this blog is super fun to read. At one point, it made me laugh out loud. Keep it up.

    May 27, 2013

    Reply

  11. Trish
    Trish

    Omg this is heaven. I had cashew butter for the 1st time this past week and after I was on a mission. My friend and i call it crack butter.LOL Thank you for the details. I wanted to give up but after some time but finally the creamy heaven started to show. Raw nuts are the key. Tested the first batch with salted and a veg oil from another recipe and big mistake. Yours is the absolute best!!!! Give your processor a rest and love and it will deliver creamy heaven.

    May 27, 2013

    Reply

  12. IndigoMemoirs

    It really does take a bit of faith to get there! I am so happy with the raw cashew butter though – you’re right, why did they even roast them in the first place? I’ve been playing around with raw cashews for my ‘detox wednesday’ – have a look: http://www.indigomemoirs.com/healthy-cashew-nut-recipes/

    May 29, 2013

    Reply

  13. Lindsy
    Lindsy

    Ladies! You need a Vitamix! High powered blender with make this recipe in 1-2 minutes with NO problem, no resting, and you don’t need to worry about overheading any kitchen appliances!

    June 20, 2013

    Reply

  14. april
    april

    Loved your simple and easy recipe! I had a bunch of leftover crushed cashews and nothing to do. I do appreciate your steps as I was about to give up a few times there, but your encouragement kept me going and the pictures let me know I was on the right track ;)

    June 22, 2013

    Reply

  15. Ella Smith
    Ella Smith

    I stumbled upon your blog when searching for cashew butter recipes. I was adding canola oil to my recipe, and was concerned about the added fat. I followed your directions and it worked beautifully! I am grateful. I have tried to make roasted pumpkin seed butter, but added oil to that. I had roasted the seeds beforehand. Is the added oil unnecessary? I wonder if I did not give it enough time. Thank you for your post.

    June 28, 2013

    Reply

  16. Ashlei
    Ashlei

    Love this! Adding a little bit of almond extract takes it to a whole other level!

    July 2, 2013

    Reply

  17. Ami
    Ami

    I’m in the market for a good food processor that I can make raw nut butters with. Any suggestions?
    Thanks, Ami

    July 8, 2013

    Reply

    1. Erin
      Erin

      I have a Cuisinart 7-cup that worked wonderfully. :)

      July 11, 2013

      Reply

  18. Adam
    Adam

    Tried this for the very first time tonight (still new to the cooking thing lol but working on it!), and it was very much like you described, some frustration, wondering about adding liquid (my grandma mainly), and yes a hot processor too. By the end it seemed to be getting thick but I think I stopped too soon, was still semi crumbly (but tasty, which is a little surprising since by themselves I didn’t like as much), and came out in chunks when I spooned it out. I noticed the oils were kinda coming out I think near the end, I suppose I should have waited a bit longer to stop. Ah well, you learn by experience right? lol

    July 9, 2013

    Reply

  19. Erin
    Erin

    Thanks for the step-by-step! My family and I are just starting on a new eating plan called “Eat to Live” by Dr. Joel Fuhrman. One of the recipes we want to try calls for Raw Cashew Butter, which I haven’t been able to find in the store. So…I bought some raw cashews and decided I’d do it myself! I was a little nervous, but I found your blog, and your step-by-step was perfect! Thanks a million! :)

    July 11, 2013

    Reply

  20. Kate
    Kate

    I made this using raw cashew pieces and a pinch of sale. I have to say, this is the BEST cashew butter I’ve ever eaten! The whole process took about 30 min. using my Black and Decker food processer. I bought the cashews for $2.77 a pound at my local grocery store. Thank you for posting your recipe with pictures! I’ve got a lot of cashews in my freezer, for future butter, WAY cheeper than commercial, and so much cheaper.

    July 24, 2013

    Reply

  21. Kate
    Kate

    I meant to say so much cheaper and better tasting than commercial. Sorry about the typos.

    July 24, 2013

    Reply

  22. Matthew
    Matthew

    Wow.

    August 8, 2013

    Reply

  23. SunnySky
    SunnySky

    Oh, girl. I just fell in love with cashew nut butter and then found this blog. I had to FB and tweeted this:

    I’m in trouble…. Must put the Cuisanart to work and make this soon before the store bought runs out:

    http://thehealthyfoodie.com/2013/03/17/cashew-nut-butte/

    August 14, 2013

    Reply

  24. missmisspia
    missmisspia

    I was looking for a raw cashew butter recipe for my adapted version of Detoxinista’s raw cheesecake, and fell upon this site. I have to say I am some happy that I did. This raw cashew butter recipe is simple and way better than any store bought cashew butter you’ll find. I’ve made this recipe twice now for my raw cheesecake, and had no problem making this in my Braun 600W food processor. Thank you Sonia for sharing this recipe.

    August 27, 2013

    Reply

  25. jb
    jb

    I was wondering about soaking/sprouting the nuts to lessen to reduce the phytic acid content.

    Or do you think this would make the butter too runny?

    September 21, 2013

    Reply

  26. jayshree
    jayshree

    Trying to make mine right now using a bamix. Getting there slowly but surely. Sneaked a tast and its divine.

    October 15, 2013

    Reply

  27. Lemondae
    Lemondae

    how long will this last refrigerated? :3 thank you in advance!

    November 23, 2013

    Reply

  28. Dawnita
    Dawnita

    Thank you so much for this post and all the photos! I made this tonight, and it came out PERFECTLY. Can’t believe it turned out so creamy when raw cashews were the ONLY ingredient! Had I not seen your step-by-step photos, I’m sure I would have given up! I use cashew butter to make my favorite Paleo bread, but it costs $16-$18 a jar online… Now I can make it for about $8 a jar! Thanks again!

    December 7, 2013

    Reply

  29. Lauren

    Thank you! The pictures were very helpful. I combined my cashew butter with some cilantro lemon chutney and it came out amazing! So excited to make my own nut butters now.

    December 30, 2013

    Reply

  30. Napat
    Napat

    How long can i keep it in refrigerator? :)

    December 31, 2013

    Reply

  31. Natasha
    Natasha

    I just made this and it is wonderful :) I used cocoa powder and table salt because that’s all I had on hand. I let my 15 year old food processor rest for 20 minutes or so between every 2 minutes of running. It took a while but I was taking the ornaments off the tree so I just kind of went from one room to the other. Made the kids a pb&j, or cb&j rather, and they loved it. Thanks for posting the pix, they were helpful. Your encouragement to keep going even when it seemed like it would never turn creamy, was also very helpful.

    December 31, 2013

    Reply

  32. Mei
    Mei

    I will certainly try to make it.

    By the way,is tahini spread made the same way?

    January 2, 2014

    Reply

  33. Jackie

    Not sure what I did wrong, but used vita mixer and the butter so I thought was done in like 3 minutes ,but it think I should of kept blending because now it’s like paste! Taste good but not very spreadable:(

    January 7, 2014

    Reply

  34. Lucy
    Lucy

    omg this actually worked for me! Thank you so much! Sooo creamy & tasty!!

    January 11, 2014

    Reply

  35. Laurie
    Laurie

    Could you use vanilla extract instead of vanilla powder?

    January 19, 2014

    Reply

  36. Anthony
    Anthony

    Would a NutriBullet be sufficient enough for this process? Also, is adding something like honey doable? Or is it not even necessary?

    January 24, 2014

    Reply

  37. Karen
    Karen

    Arrgh! I made some last week with roasted cashew butter and it worked fine, but now am trying raw cashews and it won’t turn. After about 45 min of mixing in my Ninja blender, I added a couple of tablespoons of avocado oil out of desperation. That didn’t work either. I took out the fine grounds and spread them on a cookie sheet and put them in the over for about 10 min. It got kind of golden and quite warm. Thought for sure this would do the trick, but it has been over an hour and no butter! Any ideas?

    January 25, 2014

    Reply

  38. Pat
    Pat

    You can die from eating raw cashews as they are highly toxic. Even just touching them, can lead to death. Please, check further on the ‘net if you do not think this is correct.
    You should have written ‘unroasted’ cashews as they are cooked prior to roasting them.

    February 10, 2014

    Reply

  39. Michelle Daniels
    Michelle Daniels

    Sonia!!!! Have tried several times to make my own cashew butter and have failed every time needing to add coconut oil to achieve what I wanted. Alas…I thought I’d try one more time today and hit the internet for a new perspective on accomplishing my task!!! I came across your site with it’s step, by lovely pictured step, along with encouragement to keep going and going and going!!! I let my work horse Cuisenart food processor rest a couple of times and then…total and complete success!!! Wahoo…wow, amazing stuff! Bravo for a great post and unique combination of pictures and words to help me make this happen! I’ve just followed you on Facebook, Pinterest & Instagram so I’ll be seeing a lot more of your fun and candid approach to healthy living :) ~~Michelle

    February 15, 2014

    Reply

  40. Dave
    Dave

    I gave this a shot and it worked! After reading through the comments, I decided to try my first batch with some shortcuts: first, by microwaving the cashews for 60 seconds, and second, by adding some canola oil into the mix (maybe 3 or 4 tablespoon’s worth). It cut the processing time down to about 10 minutes.

    I also found this makes a great “raw” cookie dough – just mix in some honey (about 2 parts cashew butter, a little more on the doughy side makes it easier to work with – and 1 part honey, with blend with a spatula until it has the consistency & taste you want), then mix in some chocolate chips. Tastes just like Tollhouse cookie dough, minus the sugar, eggs, and wheat! Nice little snack! Thanks for posting such a detailed tutorial!

    February 20, 2014

    Reply

  41. Dave
    Dave

    Just a quick follow-up: my local stores were out of raw cashews & I didn’t feel like waiting on Amazon, so I bought some roasted & salted cashews. Definitely not nearly as good as raw cashews in my book! For some reason, raw cashews simply turn out the best for this procedure. I can’t believe how creamy it gets, either…thanks again for posting step-by-step photos & lots of notes about being patient long enough for the oils to get pressed out & turn creamy. This stuff is fabulous, I’m totally addicted!

    February 22, 2014

    Reply

  42. Patent Attorney

    It’s really cool seeing them go into a paste like that! Absolutely stunning photos, and I know what you mean about kitchen accessories, there’s nothing better than shiny new tools!

    February 26, 2014

    Reply

  43. Stephanie
    Stephanie

    I finally tested this recipe out and I’m so glad I did! I bought raw cashew flour at Trader Joe’s a while back and had NO clue what to do with it and someone suggested using it as a shortcut (and a cheaper method, for only $4 a 2-lb bag!) to making cashew butter and it worked like a charm!!

    I didn’t have any vanilla bean pods but I’d like to try that out next time- but the sea salt was a perfect addition! Thanks for the recipe!

    March 22, 2014

    Reply

  44. Stephanie
    Stephanie

    Just made this today. I heated the cashews first and added coconut oil after the stage where it clumps together and rolls around. I didn’t have vanilla powder so I used vanilla extract and there wasn’t a change in colour at all. It is absolutely amazing! I love the flavours and yes, it’s very hard not to put a spoon in and just eat it all up at once! Thanks for sharing your recipe!

    April 11, 2014

    Reply

  45. bryony
    bryony

    Hi, I’ve been processing on and off for an hour and a half now… I have alot of oil bit it just doesn’t seem to be coming together. I did soak them for maybe 2 hours before coz I’d read somewhere to do that before I cane across your recipe. I dried them off with a tea towel before starting. So the only thing I can think is that perhaps they were still a lil wet… Os it going to come together or have I wasteda heap of cashews and money? :(

    April 13, 2014

    Reply

  46. bryony
    bryony

    Ok take 2 tonight and its perfect! It tastes so amazing! For those of u thinking it will save time if u soak ur cashews think again! Not only do u hav to wait for them to soak then u hav to dry them out completely for it to to actually only make the very start a lil quicker. Raw cashews as stated in the recipe is perfect! This took me about 28 mins in total! Love love love thank you!

    April 14, 2014

    Reply

    1. bryony
      bryony

      Oh and for me I prefer it a lil more spreadable so I added about a tablespoon of coconut towards the end. And by the way.. the smell coming out of my machine is making my mouth water! Mmmm

      April 14, 2014

      Reply

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