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+ servings
5 from 1 vote

Homemade Cashew Butter

by: claire cary

This homemade cashew butter is rich, creamy and better than store bought! Serve it with toast, sliced apples, in smoothies or just straight off the spoon!
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Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
12

Ingredients

  • 3 cups raw unsalted cashews
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • Optional: 1 tbsp light brown sugar or maple syrup

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Add the cashews to a baking sheet and roast for 10-12 minutes or until lightly golden brown.
  • Remove from the oven and add to a food processor. Process for 15-20 minutes or until completely smooth, scraping down the sides of the food processor every couple of minutes. It's going to go through several stages. It'll first look powdery and kind of like parmesan cheese, then it look like dry and clumpy, then it'll form a ball and feel a bit like play-dough, then it will start to look smooth and creamy, but still keep going! Let it run until it is really smooth and creamy.
  • Add in the vanilla, salt, cinnamon and sweetener if using. Blend again to combine.
  • transfer to the fridge to chill. It'll be quite warm at this point. Serve on toast with honey, in smoothies, with apples etc!

Notes

You can add in one tablespoon of melted coconut oil if you feel it needs help blending. It will blend completely smooth if you give it enough time, but a smidge of coconut oil can speed the process along.
Serving: 2tbsp / Calories: 179kcal / Carbohydrates: 10g / Protein: 6g / Fat: 14g / Fiber: 1g / Sugar: 2g

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