Homemade Cashew Nut Butter




I have always wanted to make my own nut butter at home.  I’ve read recipes on-line to see what I would need, and how hard it would be, and how long it would take.  It’s frickin’ CAKE!  As my daughter would say, “Easy Peasy Mama!!”  That’s right…  😛

For this particular recipe I used raw unroasted unsalted cashews.  We get them in bulk at this store called Sprout’s.  They have a pretty large selection of dry bulk goods at affordable prices, which is fabulous for my wallet.  I’ve also read that cashew are a good alternative to peanuts if you’re allergic.  Though please consult your doctor before trying them if you are allergic.  I really REALLY don’t want you to die.  This would greatly upset me.  Here’s my thing about cashews, if I buy them in the store pre-roasted they have to be whole.  Sometimes they come in cans for “halves and pieces” but I can’t eat them.  There’s nothing wrong with them.  It’s just personal preference.  I also have to eat the whole cashew in pairs.  One for each side of my mouth.  It’s an equal opportunity mouth.  Haha!!  That kinda sounds wrong.  😛

Anyhoo…  for more nutritional information on cashews please click HERE.  Below is the recipe.  I recommend that you use a food processor if you have one.






2 cups of raw unsalted unroasted cashews

3 tablespoons of coconut oil or olive oil (I used coconut oil for this recipe)

1 tablespoon of raw honey or agave nectar (I used raw honey)

1/4 tsp of sea salt (optional)



1.  Put all of your cashews in a food processor and blend until all of the nuts have been chopped down.  Some recipes say it’s going to resemble a “fine powdery meal”, but this didn’t look like it at all.  I let it process for about 2 minutes and then checked up on it.  If there were any lumps I processed it some more.



This is what it looked like after I had processed it.

2.  Add honey, salt and 1 tblsp of coconut oil.



3.  Blend for 1 minute.



4.  Now you can leave the nut butter as is or you can continue to add 1 tblsp of honey or coconut oil to the consistency that you like.  Always taste it after each blend.  You don’t want it too sweet, or maybe you do.  It’s entirely up to you.  I recommend 2-3 parts oil to honey.  For this particular recipe I used 3 tablespoons of coconut oil, and I blended it 1 tablespoon and 1 minute blending at a time.



After 2 tablespoons of coconut oil.



5.  After 3 tablespoons of coconut oil and some proper blending I had a nut butter that I was proud of.  I emptied the food processor contents into a mason jar and threw it in the fridge to use later.  Actually…  PaleoBoyfriend used about a cup of it to make Cashew Butter Frosting.  I’ll have him post the recipe and directions later.

Now I’m not sure how long the cashew butter is supposed to last.  I’ve read a few recipes where they’ve kept one jar in the pantry and the backups in the fridge to be used later, but they don’t last long in their household because they are always using it for something or another.  I am going to say a week if you leave it out, and two weeks if you store it in an airtight container in the fridge.  I will test the theory and if it’s true the post stays the same.  If it’s not, then I will update this post with the date of the edit.

Until then…  ENJOY!


5 responses to “Homemade Cashew Nut Butter

  1. Pingback: What to do with five pounds of cashews | Endless Pantry

  2. Pingback: Gluten Free Cashew Nut Butter Cookies | Golly Gone Primal

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