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cashewbutter

Creamy Cashew Butter

An easy recipe for a peanut butter alternative!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 30
Author: Bethany Kutz

Equipment

  • 1 Food Processor

Ingredients

  • 2 cups Raw Cashews
  • 1 TBSP Sweetener of Choice (ex: honey, agave, stevia, maple syrup, etc.)
  • 1/4 cup Avocado Oil

Instructions

  • Preheat oven to 400°F and cover a cookie sheet with parchment paper.
  • In a small bowl, pour all ingredients in and stir until the cashews are all coated.
  • Once mixed, dump cashews onto the cookie sheet and place in the oven. Bake for 8-10 minutes, or until golden.
  • After they are done in the oven, leave them to cool.
  • Pour cashews into a large food processor
  • Pour cashews into a large food processor and mix until creamy. This may take a few (or several) minutes, so blend for awhile and then give your food processor a break so it doesn’t overheat. It’s usually creamy in 5-10 minutes. The stages go from chunky, to powder, to dough, and then it should spread out  as pictured. If you want it extra smooth just keep processing until you get to the consistency you like. I prefer mine to have some texture so I let it go through those stages twice (from dough to spread to dough to spread). If all of that just confused you, don’t worry, it will make sense as you do it. 🙂
  • Store in a small mason jar or Tupperware and keep in the fridge. It should last over 2 weeks, but it’s usually gone by then in this house.