Description
This homemade cashew butter recipe is a creamy, delicious spread made from roasted cashews blended with coconut oil, vanilla extract, and a touch of sea salt. Perfect for adding natural flavor and healthy fats to your snacks or meals, it’s easy to prepare in just 20 minutes.
Ingredients
Cashew Butter Ingredients
- 3 cups raw whole cashews or cashew pieces
- 1 teaspoon coconut oil
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Instructions
- Roast Cashews: Preheat the oven to 350ºF. Spread the raw cashews evenly on a baking sheet lined with parchment paper. Roast them for about 10-11 minutes, stirring occasionally. Watch carefully during the last few minutes to prevent burning. The cashews should turn a golden brown color.
- Start Blending: While the cashews are still warm, transfer them to a high-powered food processor. Pulse initially to break down the nuts, scraping the sides with a spatula as needed to ensure even processing.
- Blend to Creamy Consistency: Continue blending on high speed for about 10 minutes, stopping occasionally to scrape down the sides until the butter becomes smooth and creamy. Add the coconut oil, vanilla extract, and sea salt during the blending to combine evenly.
Notes
- Use high-powered food processor for smoothest butter texture.
- Adjust salt and vanilla to taste for personalized flavor.
- Store cashew butter in an airtight container in the refrigerator for up to 2 weeks.
- If the butter thickens in cold storage, let it sit at room temperature before using to soften.
- You can substitute coconut oil with other mild oils like avocado oil if preferred.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Nut Butter
- Method: Baking and Blending
- Cuisine: American
