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Homemade Cashew Butter

By: Nele Liivlaid from
Homemade Cashew Butter
Homemade Cashew Butter

"You only need 1 ingredient and a food processor for this smooth and creamy homemade cashew butter recipe. Enjoy your cashew butter with no added oils or sugars and pay half as much compared to store-bought varieties! Read from blog post: Tips for buying and storing nuts and seeds. Why I prefer organic nuts and seeds. Benefits of soaking nuts and seeds. How to soak and dehydrate cashews. Signs that you need to soak your nuts and seeds. How to use homemade cashew butter. And finally, why I don’t recommend roasting cashews. How to roast cashews (should you still choose to do it)."

NotesWatch tutorial video in original post and get tips on the recipe!

Makes25 0.6oz servings

Preparation Time15 min

Cooking Vessel Sizefood processor


  • 14 (1-ounce) raw unsalted cashews
  1. First, take your raw cashew nuts and soak them for 2-6 hours (see instructions above). Then, dehydrate until fully dry. You might skip the first 2 steps, if your digestion can handle the phytates and enzyme inhibitors in raw inactivated nuts.

  2. Next, pour the dehydrated nuts into high-speed or high-powered food processor.

  3. Then, start processing. Scrape down the sides whenever the cashew paste starts to stick to the walls and bottom of your food processor.

  4. When the oils start to separate, the half-done cashew butter will form bigger clumps and finally you’ll see one big ball of cashew paste running around the processor. Don’t stop there! Separate the ball with a spoon or spatula and continue processing. Soon you’ll see that the ball starts to come apart and the paste will look more and more like real nut butter. Process a little bit longer and you’re done! It’ll all take about 15-20 minutes, so be patent!

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