Cashew butter

As requested, cashew butter recipe is going public (again)! This is an Alton Brown recipe and cashews can be substituted for other nut types like almonds or peanuts.

Yields: 1 jam jar +


  • 2 cups toasted raw organic cashews
  • 1/4 cup walnut oil
  • 1/4 teaspoon salt
  • 1 tablespoon honey

Special equiptment: 

  1. good food processor and sharp blade

How to:

First, preheat oven to 350 degree F. Spread out raw organic cashews onto a cookie sheet. Bake in oven for about 7-10 minutes and turn, then 7-10 minutes more until toasted. The longer they toast, the darker the color of cashew butter and more “toasted” flavor. I tend to like a little less toasted to where the cashew butter turns out a pale beige color. Now when  done toasting, place into a food processor with salt and begin pulsing. Pulse consistently until cashews are totally ground, maybe one minute. Now, stream in honey and then walnut oil. The trick to having  smooth cashew butter is to let it go for a couple minutes. At first, it will look like the cashew butter is stuck but the blade will heat up and sort of release the natural fat in the cashews. Trust me, it will loosen and all of the sudden get really creamy. Let it run, with breaks to let the motor rest, for about 5 minutes total. Happy processing! Enjoy!

What’s your favorite cashew butter snack combo?

2 thoughts on “Cashew butter

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