While peanut butter is typically my go-to nut butter, I love the sweet, earthy flavor, and creamy, buttery texture of cashew butter. There are many store-bought options out there, but for me, each of those is always missing something.
So, I made my own homemade cashew butter. My version accomplishes three things: it amps up the nutty flavors, adds the right amount of sweetness that’s more complex than just straight-up sugar, and mixes in some spices to complement the flavors of cashew.
Type of Cashews to Use for Cashew Butter
I highly recommend using unsalted raw cashews to control how roasted and salty you want your nut butter to be. You can get unsalted, roasted cashews alternatively, but that fresh, natural oil from roasting the nuts yourself makes the homemade version taste so much better.How to Customize the Flavors
Customization is one of the best parts of making cashew butter from scratch. You can make it as salty, sweet, or spiced as you like to create a version you love. Here are some ideas for your inspiration.Sweeteners, such as honey, date syrup, agave, molasses, maple syrup, or pomegranate molasses.
How to Use Cashew Butter
My go-to way to enjoy cashew butter is on toast. I also love mixing it with ice cream to add that salty, nutty flavor, or into Greek yogurt, along with melted chocolate, to make the perfect snack. Drizzle over salty popcorn—similar to caramel popcorn but with a twist—or spread it over baked goods.A Few Tips
- Roast the cashew nuts to your desired level. If you want a darker, roasted flavor, roast the nuts longer. But,if you don’t want to add roasted flavors, simply warm them up first to soften the nuts for easier blending.
- Be patient with the process. Let the food processor do the trick and be patient with the process. With time, the cashews will transform into a smooth, creamy, and spreadable nut butter.
- Adjust your consistency with oil. Don’t freak out if it looks chunky. If the texture still seems too thick, add some oil, process again, and it will be smooth.
Cashew Butter
Makes about 2 cups
- 1 pound unsalted raw cashews (3 cups)
- 3 tablespoons canola oil, divided
- 1 tablespoons molasses (not blackstrap), plus more as needed
- 1 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 tablespoon toasted sesame oil
1. Arrange a rack in the middle of the oven and heat the oven to 350 F. Meanwhile, place 1 pound raw cashews on a rimmed baking sheet and spread into a single layer.
2. Bake until the cashews are lightly browned and fragrant, about 10 minutes. Let cool for 2 to 3 minutes. It’s OK if they are still warm.
3. Transfer the cashews to a food processor fitted with the blade attachment. Process, stopping and scraping down the sides of the bowl with a flexible spatula a few times, until the cashews are coarsely ground and have a cornmeal-like texture, 2 to 3 minutes total.
4. Add 2 tablespoons of the canola oil. Process until smooth and spreadable, 2 to 3 minutes. Add 1 tablespoon molasses, 1 teaspoon kosher salt, 1/4 teaspoon vanilla extract, and 1/4 teaspoon ground cinnamon. Process until combined, about 1 minute. Taste and season with more kosher salt or molasses (1/4 teaspoon) as needed.
5. Add 1 tablespoon toasted sesame oil and the remaining 1 tablespoon canola oil. Process until completely smooth, 2 to 3 minutes more. Transfer to a jar or other airtight container and refrigerate for up to one month. Stir before using.
