In Breakfast, Recipes, Sides, Snacks

Cashew Butter

Cashew Butter

Homemade nut butters not only taste better but enable you to control levels of fat, salt and sugar.
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 500 g


  • 500 g cashew nuts roasted or raw (see Lisa's tip for roasting)
  • 2 tsp maple or agave syrup
  • 2-3 pinches sea salt

Serve with

  • gluten-free wholegrain bread


  • Add all the cashew nuts to the bowl of your food processor and process for 5 minutes, or until nice and smooth.
  • At some point, you will have to scrape the sides fairly often, as your nuts will turn into a very thick and crumbly paste.
  • Although it will take some time and you might think that there’s no way your nuts are EVER going to turn into butter – they eventually start to release their oils and turn into nut butter.
  • Be patient and resist the urge to add any form of liquid.
  • Just keep going, it will eventually happen! Don’t freak when the ball forms, just let it keep going, and you will get nice smooth butter!
  • From beginning to end, this might take a good 15-20 minutes of active processing, so it is a good idea to give your food processor a few minutes break from time to time.
  • Just before the end when you reach a consistency you like, add the sea salt and maple or agave syrup.
  • Keep your nut butter in an air tight container for up to several weeks, if it hasn't been eaten long before then!


LISA’S TIP - You can roast the cashew nuts for approximately 13 minutes, prior to processing, to give that extra nutty flavour. Careful not to burn them! If you want to add a little twist, separate half of the mixture and add 3 tsp Nutella to one half... and give it a quick blend. Now, you can go and grab a spoon!
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