Quick & Easy Cashew Butter

Time: 5


Yields: 1 cup



  • 2 cups lightly roasted, salted cashews~

  • 1/2 tsp. salt

  • 2-3 tsp. oil

  • Food processor/ blender


  1. Pour cashews and oil into food processor/ blender and pulse until the cashews are creamy. Add the salt and pulse for 10-15 more seconds. (If needed, add 1 tsp. of oil....I like coconut oil!)

*Do not use raw cashews

*Can be stored in the refrigerator for up to 3 months in an airtight container or jar!

~How to roast cashews: (8-15 minutes)

  1. Preheat oven to 350°

  2. Spread cashews on baking sheet evenly

  3. Drizzle with oil (about 1 tsp.) and toss to evenly spread

  4. Roast for 5 minutes

  5. Remove from oven and stir

  6. Put pan back in and let roast for another 3 minutes before checking. When done, nuts should be a few shades darker and sizzling!

  7. Remove nuts and let cool

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