Homemade Cashew Butter

Lately I have been loving cashews. I snack on raw cashews, add them to my muesli and my new discovery is cashew nut butter (oh em geee!). It is seriously amazing, I even rate it higher than almond butter. The cashews blended up so much faster and easier than almonds, so perfect if your blender is not so powerful! I actually made this cashew butter to use it in a healthy rocky road slice, which I’ll get up on the blog for you asap 🙂 

Cashews are surprisingly sweet and creamy, just make sure you buy them raw and unsalted 🙂

Cashew nuts will also provide you with your daily dose on minerals such as:

  • Copper – for antioxidant activity in the body, development of new bone tissue, production of melanin (a pigment in our skin and hair), a component in an enzyme responsible for providing flexibility to our blood vessels, bones and joints (this enzyme is kind of important!). 
  • Magnesium – for healthy bones, muscle contraction and nerve regulation.

P.s. Deliciously Ella added vanilla powder to her cashew butter which would have been AMAZING but I ran out 🙁

Homemade Cashew Nut Butter


  • 2 cups cashew nuts
  • Pinch of himalayan or sea salt
  • Coconut oil 1-2 tablespoons


  1. Pre-heat your oven on to 160 degrees.
  2. Place cashew nuts on an oven tray and roast for 10 minutes. Check them every few minutes and move the cashews around. Be careful not to burn them!
  3. Place roasted cashew nuts in your blender with a pinch of salt. Blend the nuts into crumbs.
  4. Next add the coconut oil, 1 tablespoon at a time and blend until creamy. The amount of oil you need to add depends on your blender. If your blender is powerful you may not need to add any!

Serves: 1 small jar