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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2015


Recipe Summary

15 mins


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; protein 4.6g 9% DV; carbohydrates 9.7g 3% DV; dietary fiber 1.6g 6% DV; sugars 1.5g; fat 16.9g 26% DV; saturated fat 4.5g 23% DV; cholesterol 0mg; vitamin a iu 0.2IU; vitamin c 0.1mg; folate 20.2mcg 5% DV; calcium 34.4mg 3% DV; iron 2mg 11% DV; magnesium 77.7mg 28% DV; potassium 173.6mg 5% DV; sodium 78.3mg 3% DV; thiamin 0.1mg 7% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
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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