Around my freshman year of high school, my mom’s allergies really started to flare up. She could barely make it through the day without Kleenex, despite taking medicine round the clock. The blossoming flowers and pollen caused even more issues, creeping their way into her sinuses, so she decided to have allergy testing done.
After pricking her with needles corresponding to 144 different common allergens, the doctor presented Mom with her results: not chocolate (thank goodness!!) but lots of other foods and just about every single plant out there.
Mom started receiving allergy shots a couple of times each week to help decrease her reactivity towards her biggest triggers and modified her diet as well. She eliminated peas (she literally jumped for joy about those—she’s hated them since she was a tiny girl!), raw tomatoes and bell peppers, cantaloupe, walnuts, peanuts, and countless other foods.
But because our family loves peanut butter, especially on toast in the mornings, Mom started to search for alternatives. Although she bought quite a few jars of nutella for her English muffins, she also picked up almond butter from Trader Joe’s, way back before it became popular.
I tagged along on one of her trips to TJ’s, and as we walked around the aisles tossing produce and snacks into the cart, we stopped at the nut butter shelf to refill Mom’s almond butter stash at home. While she grabbed a jar, I scanned the other options and noticed something I’d never heard of before: cashew butter.
Since cashews are her favorite nut, I nearly mentioned it to Mom… And then saw the price sticker. That much for a tiny jar of nut butter?? Oh my! So I kept my mouth shut and walked to the register with her to check out instead.
Because I’ve been nut-butter-obsessed lately, eating both my almond butter and peanut butter out of the jars with a spoon (does anyone else do that?), I wanted to add a new variety to my stash: this Easy Blender Cashew Butter! That might have been a bad idea though… After sampling it again and again and maybe even again, this new jar won’t last long at all!
Since this recipe only includes two ingredients—cashews and salt—let’s talk about the equipment you’ll need.
In other words… The blender. I highly recommend a high-speed blender that can handle staying on and crushing nuts for at least 10 minutes. (My parents’ 30-year-old blender would probably fizzle out after just a few minutes!) Ninja, Vitamix, and Blendtec are the best options. I currently own and love this blender. If you don’t have one of these high-speed blenders, then use a food processor instead. (I have this one.)
Now add the cashews, turn on the blender, and wait. And wait. And wait. It’ll take about 10 minutes for the blades to turn those nuts into thick, creamy butter, and you may need to occasionally scrape down the sides with a spatula. But all of that patience will pay off!
As soon as the blades stop, the cashew butter will be very warm and slightly liquidly from the heat of the blender’s motor. Transfer it to a jar, and place that in the refrigerator to help it thicken to a peanut-butter-like consistency. It takes a few hours, if not overnight, but when you dip in your knife spoon…
Cashew perfection!
| Easy Blender Cashew Butter | | Print |
- 2 cups (240g) roasted lightly salted cashews
- ½ tsp salt, or to taste
- Add the cashews to a high-speed blender, and blend on low for 8-10 minutes or until creamy, scraping down the sides with a spatula as necessary. Add the salt, and blend for 20-30 seconds. Transfer to a jar or airtight container, and store in the refrigerator.
Hi Amy,
I tried this and ended up with really thick cashew butter. I have the same blender as you and blended for way longer than 10 minutes and it was no where near maple syrup consistency. Any thoughts?
Thanks!
I really appreciate your interest in my recipe Natalia! Let’s figure out what happened. 🙂 How old is your blender? Is it the exact same model? Also, what type of cashews did you use? Do you know the brand and whether they were already roasted or raw?
Hey Amy,
It looks like the exact same model and it’s a year old. The cashews were raw from Trader Joes…could that be it?
YES! Raw cashews will act very differently than roasted ones. That’s why I included my note underneath the instructions about not using raw cashews. 😉 If you toast your cashews in the oven first and let them cool completely to room temperature before making your cashew butter, it should turn out perfectly smooth and creamy!
Good to know! Thanks!
My pleasure Natalia! 🙂
Hello,l want to try this cashew butter and am wondering why you shouldn’t use raw cashews. Usually l prefer to soak and roast my raw nuts but will this bitter not work if I do so ? Thank you so much.
I really appreciate your interest in my recipe Lil! When other readers have tried raw cashews, the nut butter doesn’t turn creamy. I haven’t tried soaking then roasting the cashews, so I don’t know whether that will work. I do know that roasting your own raw cashews will work fine though! Just remember to let them cool to room temperature before turning them into cashew butter. 🙂 I can’t wait to hear what you think of this cashew butter!
Hi,
I have a 1000w blender but it does not have the option of changing the speed. Since you mentioned about using a low speed setting I’m curious to know how this will affect the recipe?
Thanks
I really appreciate your interest in my recipe Kyle! What brand of blender do you have? I’m guessing it should be fine, as long as the blades are really sharp! 🙂 I can’t wait to hear what you think of this cashew butter!
I have a Ninja, 1200w I think, and it does not have speeds, just settings for Dough, Mix, Puree, Blend and Crush. Which setting should I use? Really glad for the tip about using raw cashews, which I did before and it came out horrible!
I’m so glad you appreciate the tip, Marisa! Start with the Dough setting, if that’s the lowest one, and once the cashews look like a fine powder, then increase to the Blend, if that’s a notch or two above. (On my Ninja blender’s buttons, 1 = Dough, 2 = Blend, 3 = Crush.) I can’t wait to hear what you think of this cashew butter! 🙂
Why not raw???
I really appreciate your interest in my recipe Conrado! If you scroll through the comments above yours, you’ll find that many other people have asked the same question, and you’ll also find my answers. 🙂 I’d love to hear what you think if you try this cashew butter!
Yeah I saw it later after I asked ?
Thanks tho
Btw it’s true when use raw it’s not creamy ?
Glad you found the answer Conrado! If you made the cashew butter already with raw cashews, you can pop it back in your blender along with a little oil (any kind except coconut oil!) to help make it a little creamier! 🙂
Cool
Thank you ?
My pleasure Conrado! 🙂
Hi Amy,
I am new to your website. I make cashew butter in my Vitamix, I’m one of the few people who does not like peanut butter. This last time I used only dry roasted unsalted cashews where usually I add a little safflower oil. This batch is very dry, to the point of crumbling. It’s not really a big deal because it sits out a little before I eat it, but you sound like you get creamier results.
I usually put the whole container (28oz I think from Costco) into the Vitamix. Do you think I might need to do smaller batches? Would be curious to know what you think.
Thank you, Cathy
I’m honored that you’d ask me for advice Cathy! What’s the exact model of your Vitamix? When you add the full 28-ounce container of cashews, how full is the blender? And lastly, how long do you let it blend? It could be that leaving it on for a few more minutes could really help with the creaminess issue, especially if your Vitamix is a bit older of a model! Also, when you add more cashews you add to the blender, it can often take longer to get that smooth and creamy texture — sometimes twice as long as with a smaller batch, like in my recipe! 🙂
Hi Amy, I am just wondering how long the cashew butter can last after made? Should I keep it in the fridge or freezer?
Thank you.
Daisy
I recommend storing it in the refrigerator for the best texture — and because it helps the cashew butter keep longer! It should keep for at least 3 months, if not closer to 6 months. (It mainly depends on your cashews’ expiration date! 😉 ) I can’t wait to hear what you think of this homemade cashew butter!
i use a blendtec and it take about 2-3 minutes for super smooth butter. you may want to upgrade that cheapo ninja 🙂
Glad your Blendtec works so well, Andrae! 🙂
I have a nutribullet. Will it work in that?
I really appreciate your interest in my recipe, Stephanie! I’ve actually covered this in a few previous comments above yours. I know those previous comment responses can be easy to scroll right past! In a nutshell (no pun intended!)… I’ve never worked with a NutriBullet before. Although I can’t personally say whether that will work, I think it just might, especially if you’ve been able to use it to make other nut butters. 🙂 I’d love to hear what you think if you try this cashew butter!
made this in my ninja after roasting my own chashews, turned out great (so smooth almost like condensed milk!!) For anyone having trouble I’ve found it’s more about continuesly blending and scraping until it works, don’t really focus on how long it’s taking!! Thanks for recipie!!!
I’m so glad you enjoyed this homemade cashew butter Nate! I love the way you described the consistency — that’s wonderful! So glad it turned out well for you! 🙂
Hi there,
I have a Kitchen Aid blender, would that work?
I’m honored that you’d like to try making this cashew butter Andrijana! Are you able to share a link to the exact KitchenAid blender that you have? That will help me better answer your question! 🙂