The Pretend Chef

Homemade Cashew butter

Recipes, Stews/ Sauces/ dips | October 24, 2016 | By

Cashew butter is unbelievably rich, smooth and creamy. Packed with nutrients, it is an excellent substitute for real butter and a concentrated form of food energy. I was recently introduced to cashew butter and I fell in love with it immediately. Eating it with rice crackers or just scooping it out of the jar to eat is just yum.


Cashew nut is technically a seed and not a nut, but because of its usage, it is called a nut butter. Nut butters like cashew butter, peanut butter etc., generally are high in oil content, some more than others. Cashew nut has a lower oil content than say peanut, it can be made without the addition of extra oil but oil helps to lighten its texture.


Any tasteless oil will do, or you can, add oil that has taste, like coconut oil to give it a wholesome, more complex flavour. I mix mine with pure virgin coconut oil. You can play with flavours to personalize your butter. 

Cashew butter will stay fresh longer if you refrigerate or freeze it. The oil will separate, leave outside the refrigerator for about 20 minutes to bring it back to room temperature, stir to remix and use as usual.

Spread cashew butter on toast or crackers, add to smoothies, oatmeal, stir fry, curry (Indian and Thai), as shawarma spread, dip for fruit and vegetable slices, as replacement of butter in baking. I regularly replace part of the butter in my banana bread with cashew butter, it gives the bread so much richness.

To make cashew butter:

2 cups roasted cashew nut
2 tablespoons coconut oil
2 tablespoons honey 
1/4 teaspoon salt 
Other add-ons: sugar, maple syrup, golden syrup, vanilla etc


Place cashew nuts and salt in a blender dry mill, grind on high. The nuts will break into smaller bits which will become sandy.


It will start to clump together as oil is released from the nuts. Keep grinding, turning off your blender from time to time to rest so it doesn’t blow.


Add oil and honey to ease the smoothening process. Grind until it becomes smooth and creamy. Store in a container.


Raw cashew nuts can be used but it needs soaking to remove toxins. 


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