Homemade cashew butter is silky-smooth like tahini, creamy like peanut butter, and absolutely delicious. Our basic cashew butter recipe is the perfect way to step up your healthy nut butter game—and it’s so easy to make from scratch.
Memorize this simple cashew butter formula (16 ounces nuts to ½ teaspoon salt), add in a touch of honey for sweetness, then get creative with tasty twists such as this Cumin-Cayenne Cashew Butter Recipe. Or make our basic recipe and add in ground cinnamon, cardamom, or even matcha powder. We also love this nut butter as a savory sauce for grilled meats or roasted vegetables.
Cashew butter is a good source of protein and is lower in calories and fat than other nut butters. Because it’s lower in fiber, we suggest pairing this cashew butter recipe with fiber-rich foods such as whole-wheat toast, oatmeal, bananas, or apples.
Place cashews, salt, honey, and vanilla (if using) into a blender. Starting on lowest speed, blend mixture until crumbly, about 30 seconds to 1 minute. Increase speed and blend about 3 to 4 minutes until smooth and creamy, scraping down sides with a rubber spatula as needed.
Use the rubber spatula to scoop pistachio butter into an airtight container. Keep refrigerated.
For best results, make this recipe with a high-powered blender such as a Vitamix or a Ninja. (You can also use a food processor, but the nuts will take longer to break down.)
Can’t find dry-roasted unsalted cashews? Roast raw cashews in the oven at 400 degrees for about 10 minutes, or until fragrant and toasty.