Homemade cashew butter is a peanut butter-like spread made from cashews. And in my humble opinion, it’s a pantry staple. This cashew butter recipe is vegan, gluten-free, and good for you. (Added bonus, it’s smooth, creamy, and delicious.)
Preheat the oven to 350 degrees Fahrenheit. Lay the raw cashews in a single layer on a rimmed baking sheet.
Place the cashews in the oven for 5 minutes. Stir, then bake them again for another 5-10 minutes until the cashews are toasted, stirring occasionally.
Add the cashews into a food processor and process for 1 minute until the cashews are broken up and crumbly. Then add the avocado oil.
Continue to run the food processor until the cashews break down and a thick cashew butter is formed.
Once the cashew butter has reached your desired consistency, add the salt and ground cinnamon. Process again to fully combine.
Store your cashew butter in an airtight container. Enjoy!
Notes
This recipe works best if you start off using a 9-cup food processor and then move the cashews to the 4 ½ cup food processor once they break down. You may be able to get away with the 4 ½ cups the whole time if you scrape down the sides well to allow the chance for all of the cashews to break down.
If you only have a large food processor, you will need to add a lot more cashews in order to provide enough friction to make cashew butter.
The salt and cinnamon are optional. You can omit these if you prefer. You can also add cinnamon if you desire.
The longer you blend the cashews, the smoothie your cashew butter will be. You can have a grittier cashew butter or continue processing and go for a smoother texture.