Homemade Cashew Butter

And the cashew obsession continues. You saw this coming, right?

I’ve read that if you just keep your food processor whizzing for up to half an hour you get perfect creamy nut butter using only nuts. They contain lots of healthy fats so the process would naturally release them without the need to add any other oil(s). 
But alas, I don’t have a food processor; I only have a blender that’s already suffered quite a bit at my hands. It stopped dead for about a week not so long ago and I was sure it was a sign to buy a Vitamix (but alas, funds are low. My birthday’s August 24th, btw *wink wink*)

So I’ve added quite a bit of super-healthy, super-good for you coconut oil. You don’t have to. But I swear it’s yummy. And your skin will thank you.

Makes 375g (1 + 1/2 cup)

250g (8.8 oz) raw cashews, soaked overnight
5-7 tbsp raw coconut oil, melted (more or less depending on the speed and strength of your blender or food processor)
1/2 tsp vanilla paste (optional)
1 tsp ground cinnamon (optional)

Place the cashews in a powerful food processor or high-speed blender such as a Vitamix. Blend with a few tablespoons of coconut oil for 10-15 minutes. Every few minutes stop the processor or blender to scraped down the sides with a spatula; this helps the machine not getting stuck.
Add the vanilla paste and/or cinnamon and keep blending. 
Store in a jar in the fridge for up to 3 days. 

3 thoughts on “Homemade Cashew Butter

  1. (You can't cashews in Italy, what??!!)

    Almonds will give it an entirely different texture and flavour. I used cashews here because they are so, so creamy, and they create a white paste, whereas almond butter will be brown (unless you bother to peel your almonds, which I never do), it'll be slightly grainier… but utterly lovely. Almond butter is my all-time favourite nut butter in the world. So do make a batch 🙂


  2. Pingback: Cashew and Almond Butter Chocolate Smoothie Bowls – 2 recipes | The Vegan Cookie Fairy

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