Stop spending fortunes on store-bought creamy cashew butter! 5 minutes and 3 ingredients are all you will be needing to make your own at home, for a fraction of the price.

Stop spending fortunes on store-bought creamy cashew butter! 5 minutes and 3 ingredients are all you will be needing to make your own at home, for a fraction of the price.

With it’s natural butteriness and subtle sweetness, raw cashew butter has to be, bar none, my favorite of all nut butters. Especially when it’s super creamy and smooth and velvety like this! 

To achieve this level of creaminess, though, you absolutely need to use a high-speed blender, else you are never going to get that exact same creamy, velvety consistency. Sure, you can totally  make delicious cashew butter in a food processor, but your final product just won’t be that same, cake frosting-like, silky, dreamy concoction. 

So really, if you do own one of those bad boys, now would be a very good time to take it for a spin… if not, I’m telling you: this creamy cashew butter recipe totally justifies investing in one! Trust me, you will not regret it. 

So you ready to whip up a batch? All you will need are 5 minutes of your time, and 3 very simple ingredients… 

Cashew butter in the making

Throw about 3 cups of raw cashews, a quarter of a cup of macadamia oil (or use your favorite neutral tasting oil) and half a teaspoon of salt in the container of your high-speed blender. 

Cashew butter in the making

To start, process the nuts on medium-low speed for about 30 seconds, until they are reduced to a thick paste. 

Cashew butter in the making

Next, slowly increase the speed to medium-high and continue processing for another minute or so, pushing the paste down with the tamper as needed, until the nut butter starts to run freely with the blades.

Cashew butter in the making

At this point, increase the speed all the way up to high and process for another minute or so, until the nut butter becomes nice and creamy.

Cashew butter in the making

After about one minute of high-speed action, that’s when you want to check and adjust the consistency of your cashew butter. If you find that it’s still a little too stiff, simply add a little bit of oil, one tablespoon at a time. Be sure to process until the oil is fully incorporated before adding more. 

Cashew butter in the making

After adding 3 additional tablespoons of macadamia oil to my cashew butter, I was very satisfied with its beautiful swirly consistency. Of course, feel free to add more or less, to suit your own personal preferences. 

Homemade Creamy Cashew Butter by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

When your cashew butter has reached the desired consistency, transfer it to a clean glass jar and store in a cool dry place, where it will keep for up to several weeks.

If you’re feeling a tad fancy, or if you are planning on gifting this creamy cashew butter to someone, make it super extra pretty by decorating it with a beautiful, whole cashew.

Homemade Creamy Cashew Butter by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Creamy Cashew Butter

Prep Time: 5 minutes
Total Time: 5 minutes
Stop spending fortunes on store-bought creamy cashew butter! 5 minutes and 3 ingredients are all you will be needing to make your own at home, for a fraction of the price.
Servings: 32 (about 2 cups)

Ingredients

Instructions

  • Place the cashews, 1/4 cup macadamia oil (or other neutral tasting oil of your choice) and salt in the container of your high-speed blender.
  • Process on medium-low speed for about 30 seconds, until the nuts are reduced to a thick paste. Slowly increase the speed to medium-high and continue processing for another minute or so, pushing down with the tamper as needed, until the nut butter starts to run freely with the blades.
  • At this point, increase the speed all the way up to high and process for another minute, until the nut butter is really creamy.
  • If you find that your nut butter is still a little too stiff, adjust the consistency by adding a little bit of oil, one tablespoon at a time. Process until the oil is fully incorporated before adding more.
  • When your cashew butter has reached the desired consistency, transfer it to a clean glass jar and store in a cool dry place for up to several weeks.

Nutrition

Serving: 1tbsp, Calories: 102kcal, Carbohydrates: 4g, Protein: 3g, Fat: 9g, Saturated Fat: 2g, Sodium: 38mg, Potassium: 94mg, Fiber: 1g, Sugar: 1g, Vitamin C: 0.1mg, Calcium: 5mg, Iron: 1mg
Course: Condiment
Cuisine: American
Author: Sonia! The Healthy Foodie

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