How to Make Cashew Butter at Home (Just Cashews and a Pinch of Salt)

Cashew butter is smoother and sweeter than most nut butters, and homemade has nothing in it except cashews and a pinch of salt. It's also quick, and a good use for pieces or any cashews that have been sitting around.

2 cups (about 300 g) of cashews, a pinch of salt, and a food processor. Optionally add a teaspoon of oil if the butter is too thick, or a spoonful of honey for sweetness.

You can use cashews as they are, but a quick roast gives a deeper, nuttier butter. Spread them on a tray and roast at about 175°C for 8 to 10 minutes, stirring once, until lightly golden. Let them cool for a few minutes before blending, since warm nuts blend more easily. Our Oven Roasted Cashew is already roasted, so you can skip this step.

Process the cashews on high, and pause to scrape down the sides every minute or so. They go through stages: first a crumbly powder, then a thick paste that clumps into a ball, then, after about 8 to 12 minutes in total, a smooth, pourable butter as the oils release. Be patient, and give your food processor a rest if it gets warm.

Add the salt and any sweetener, then blend for another 30 seconds. Store it in a clean jar in the fridge, where it keeps for a couple of weeks. It thickens when cold, so let it sit at room temperature for a few minutes before using.

Most problems come down to patience. The cashews pass through crumbs and a stiff paste before the oils release, so keep going and keep scraping down the sides. If your machine heats up, stop for a few minutes and then continue. If the butter is stuck in a thick ball after ten minutes, add a teaspoon of mild oil and process again. Avoid adding water, since a splash of water makes nut butter seize into a stiff, grainy lump.

Once the butter is smooth, blend in a pinch of cinnamon, a little vanilla, a spoonful of cocoa, or a pinch of chilli for a savoury version. If you add honey, do it while the butter is still warm and use only a small amount, so it blends in without making the butter stiff.

Homemade cashew butter has no preservatives, so keep it in a clean, dry jar in the fridge and always use a clean, dry spoon, since water or crumbs from other foods can spoil it. It will keep for a couple of weeks, and a little oil may rise to the top, which you can simply stir back in. If it smells sour or paint-like, it has gone off, as we explain in how to store roasted cashews.

Spread it on toast or fruit, stir it into porridge, blend it into smoothies or use it in sauces. Our cashew noodles use it as the base of the sauce, and it also works in energy balls. For more ideas, read 5 ways to use roasted cashews. Quantities and times are a guide, so adjust to your machine.