Turn your food processor into a nut-butter-making machine with this easy recipe for homemade cashew butter. Try it on toast, spread on a banana or whizzed into a smoothie. Source: EatingWell Magazine, March/April 2015

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F.

  • Spread cashews, coconut and sesame seeds in a shallow baking dish. Bake, stirring once or twice, until fragrant, 8 to 10 minutes. Transfer to a food processor; add oil and salt. Process, stopping to scrape down the sides (and give your food processor a little rest) as needed, until smooth and creamy, at least 8 minutes and up to 10 minutes.


Make Ahead Tip: Store airtight at room temperature for up to 1 month.

Coconut oil is solid at temperatures below 76°F. To melt solidified coconut oil, remove the lid and place the container in a bowl of very hot water; stir frequently until melted.

Nutrition Facts

198 calories; 16.9 g total fat; 4.5 g saturated fat; 78 mg sodium. 174 mg potassium; 9.7 g carbohydrates; 1.6 g fiber; 2 g sugar; 4.6 g protein; 20 mcg folate; 34 mg calcium; 2 mg iron; 78 mg magnesium;

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Delicious! I find that it works best to add the coconut oil at the end - smooth and creamy. Read More
Rating: 5 stars
Delicious! This stuff is amazing. It's like a nut frosting. I used raw unprocessed ingredients and toasted them myself (don't skip that step). I also added a pinch of stevia although it probably didn't even need it. Now I am just trying not to eat the whole jar. Read More