Basics

July 9, 2018

Cashew Butter (Oil-Free)

Sweet, creamy, and thick, this oil-free cashew butter makes a neutral base for cookies, a delicious toast-topper, or a simple spoon-filler (if you know what I mean).

I've already shared my smooth, oil-free mixed nut butter which uses creamy cashews to give depth to the flavor, but if you want something even more decadent, you are in the right place. Cashews have a mostly neutral flavor, with hints of sweet nuttiness that you can emphasize by placing in baked goods or de-emphasize by adding salt or using with savory foods. The oils in the nut allow you to easily get a smooth butter, and their denseness thickens the butter making it a deliciously indulgent treat.

I don't make cashew butter as often as as mixed nut butter, but I knew I wanted to make fruit pizza. The cookie base I used for the pizzas uses cashew butter, so I went ahead and made extra just for snacking. Because, you know, nut butter is so yummy.

Plus, this stuff looks like icing. If you added some vanilla and maybe some date syrup, you'd have yourself some cashew icing that you can feel good about eating with a spoon. (This is almost exactly how I made the icing for fruit pizza.)

The process to make this cashew butter is very similar to my mixed nut butter. Since it's only made of cashews, this nut butter might take a little longer to process. Worth it!

Why I love Oil-Free Cashew Butter

  • Dietary needs — this recipe is dairy-free, plant-based, oil-free, gluten-free, and sugar-free
  • Easy to make — it's SO easy to make nut butter, and cheaper too!
  • Delicious flavor perfect for baking — I use nut butter in a lot of recipes, and usually I call for a "neutral nut butter" - one that won't add any extra flavor. If you make this nut butter with the nuts listed below you'll have the perfect neutral butter that doesn't add any crazy flavor to your baked goods

Cashew Butter Ingredients

There's only one ingredient in this cashew butter: cashews. No need for oil at all. Cashews have enough natural fat to break down into a super smooth and creamy butter.

Cashew Butter

How to make Cashew Butter

Step 1. Preheat the oven to 350°F.

Step 2. Roast the cashews in the oven for 10 minutes or so, until you start to smell them. That's when you know the oils in the cashews are ready to be released. And that's how you get the cashew butter to be super creamy without adding any artery-clogging oil.

Step 3. Place the warmed cashews in the food processor, pulse to a rough chop, and then let the food processor run. You will probably need to process the cashews for a good 15-20 minutes, depending on the power of your food processor.

It might take a while for the cashews to actually look like cashew butter. Don't give up! It will turn smooth and creamy, I promise. Just make sure to scrape the sides of the processor every couple minutes.

If you're food processor is older, I suggest giving it a break to rest. Especially if you feel it getting really hot.

When it looks creamy and delicious, stop processing and enjoy!

Frequently Asked Questions

What does cashew butter taste like?

Cashew butter is one of my favorite nut butters. It is pretty sweet, even though there's no sugar, because cashews are naturally a sweeter nut.

Cashew butter has a mild flavor that is perfect for using in your favorite dishes when you don't want them to taste like a specific nut.

Does cashew butter taste different without oil?

Nope, not really. You might notice that it is slightly nuttier than a butter with oil, but that's just because there are more nuts, and no other flavors to compete.

How should I eat cashew butter?

Personally, I love eating mixed nut butter with a spoon. But you can also spread it on toast, use it as a dip for veggies, or use it in baked goods (see below).

What can I make using cashew butter?

You can sub this nut butter into any recipe that calls for almond butter, cashew butter, walnut butter, etc.

Some of my favorite recipes using this nut butter are my Black Forest Brownies and Chocolate Chip Cookies. Head over to the desserts section of my blog for tons of recipes, most of which use nut butter.

Recipe Prayer

Jesus thank you for your gift of cashews. Thank you for giving us a versatile and delightful food. Thank you for the gift of cooking. Enter into our minds and hearts as we make this cashew butter. Amen.

Related Recipes

If you enjoyed this homemade cashew butter you'll also enjoy my other nut butter recipes:

Tried this recipe?

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Cashew Butter (Oil-Free)

Sweet, creamy, and thick, this oil-free cashew butter makes a neutral base for cookies, a delicious toast-topper, or a simple spoon-filler (if you know what I mean).

Author:

Elizabeth

Serves:

8

Prep:

30

min

cook:

0

min

total:

30

min

Ingredients

  • 2 Cups Raw Cashews

Instructions

  1. Preheat the oven to 350°F.
  2. Warm the cashews in the oven for 10 minutes or until you can smell their delicious aroma.
  3. Place the cashews in your food processor and process for 15-20 minutes, until smooth and creamy. Scrape down the sides of the processor as necessary. Enjoy!

Recipe Notes

You may need to give your food processor a break after 10 minutes. Make sure it doesn't get too hot.

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography