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Creamy Cashew Butter

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I realize that this recipe seems too simple to post, but I have to ask, “Have you ever made cashew butter?” If not, then this post will teach you a thing or two.  Nut butters are very easy to make, but they like to trick you into thinking that you are doing something wrong, and if you follow the steps listed below, you won’t be.

Have you ever had cashew butter? It has a slightly sweet neutral taste … if you know what RAW cashews taste like, then you will understand what it tastes like in this creamy form. Raw cashews taste different from roasted, so keep that in mind. There are SO many ways to dress up this recipe, but I wanted to share with you how to make simple cashew butter. You can add cinnamon, nutmeg, pumpkin spice, sweeteners, etc. It just depends on how you plan on using your creation.

How to Use Cashew Butter

Nut Butters are Magicians

It’s true if you have ever made them, you will agree with me. The reason I say this is because, during the process of making them, they go through many different stages. And at one point, you will throw your hands up in the air, thinking you gone and done something wrong (spoken with a Souther draw). They go from a whole nut to a powder. From powder to a chunky cluster. From a cluster to one massive ball. Finally from that massive ball to creamy cashew butter.

What You Need

High-Powered Food Processor


Unsoaked Cashews

I will be posting quite a few pictures below throughout the process. I had to stop my machine about every minute to a minute in half to scrape down the sides of the machine. When I did, I used it as an opportunity to snap a picture for you. Remember, the timing that I indicate on my photos may vary a bit from your own experience… it all boils down to how much power your food processor has. I just thought you might enjoy seeing the process.

Well, it’s that time! Tie those apron strings and get ready to make some dirty dishes. If you have any questions or comments, please post them below. I love hearing from you. Blessings, amie sue


yields roughly 1 3/4 cups


  1. Add the cashews and salt a high-powered food processor fitted with the “S” blade.
  2. Stop the machine periodically to scrape down the sides of the bowl, to keep everything blending evenly.
    • Every machine works differently, so that processing time will always vary. It depends on the strength and size of your food processor and how many nuts you are processing.
    • My machine took 10 minutes and 30 seconds, which gave me the perfect consistency.
    • Be patient. Remember, the nuts will go from mealy to powdery, to clumpy, to a large ball of dough, before it hits that velvety stage, so be patient.
    • No matter how tempting it is, NEVER add water to your nut butter, it will produce a pasty, gritty result and it will spoil quicker.
  3. I store my butter in the fridge to extend the shelf life and to avoid the nuts from going rancid.
    • When stored in the fridge, the butter will become much thicker.  If you have the time, you can allow it to warm to room temp to help soften it.
    • Be sure to store excess butter in the freezer. Pour the butter into candy molds or ice cube trays. After they are frozen, remove and store in an airtight, freezer-safe container for approximately 4 months.  Enjoy right out of the freezer for a mid-afternoon snack.


Don’t pay attention to the timer on my food processor; it kept resetting. I hope this gives you a good visual of what to expect during the process. The best part is licking the spoon in the end.


2 thoughts on “Creamy Cashew Butter

  1. Lyn says:

    This is so easy to make, thank you for such great instructions, and am happy to finally know that I just wasn’t patient enough. Others have said to use oil but yours looks like the right smoothness that I have always tried to get……I have to stay away from cashews (allergies) right now , but I will be making this for sure when I am able to!!! Thanks :]

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