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I have been a lover of peanut butter for ages. I grew up with PB&J’s and come collage I was known to eat peanut butter by the spoonful.
I’m still a big fan of peanut butter but things have changed a lot! I had a son who has nut allergies so we discovered sunbutter.
Sunbutter is pretty amazing by the way! However, when I had to be dairy free while nursing my baby, I was introduced to cashew milk. I was in heaven the first time I tried it.
Cashew milk opened up a huge world for me. I never really liked nuts before then. Naturally, if you are going to have fun with nuts, the first thing you make is nut butters and thus my newest love of cashew butter was discovered!
Cashew butter is pretty amazing! It’s super creamy thanks to cashews consistency and it’s a bit on the sweet side… at least as sweet as far as nuts go!
However, buying cashew butter can be pricey! This jar of organic raw cashew butter is almost $20!
Even the cheap stuff comes in at almost $8/12oz and that one has ingredients like hydrogenated oils and sugar and it mentions containing almonds which makes me assume that they tried to cut costs by subbing in some almonds. Hmm…
This leaves a cashew lover in a bit of a pinch. You want to devour cashew butter but the jarful but can’t spend that much money on store-bought cashew butter. What to do? Make it yourself!!!
As always, homemade saves you lots of money and you know exactly what is in your product because you are the one making it! Making your own cashew butter costs just under $7/12oz for organic!!!
Creamy Cashew Butter
Preheat oven to 350 degrees. Arrange cashews on a baking sheet and roast in oven for 15-20 minutes. Be careful to not let them burn.
Once roasted, allow cashews to cool.
Place cashews into a food processor (I’ve heard high speed blenders work as well) and whirl away.
The process takes 5-10 minutes and you will likely need to stop the machine to scrape down the sides occasionally.
Keep processing until things are smooth.
Once you have a nice smooth consistency, add in the oil, salt, and sweetener. Turn food processor on again to fully incorporate your cashew butter.
Place cashew butter in a jar and store in the refrigerator.
Makes about 1 cup cashew butter
*1/32tsp of stevia is equivalent to 1 tiny stevia scoop or a “smidgen” measuring spoon.