Description
An easy & totally natural recipe for Homemade Cashew Butter, made extra special with a hint of coffee & the warming flavors of chai spice. The perfect healthy snack, especially for an afternoon pick-me-up!
Ingredients
Scale
- 2 cups unsalted roasted cashews (see Recipe Notes)
- 2 tablespoons whole coffee beans
- 2 tablespoons pure maple syrup
- 2 teaspoons chai spice
- ½ teaspoon kosher salt
- optional: 1-2 tablespoons coconut oil
Instructions
- Toast the cashews (optional): Add the cashews to a large skillet over medium-low heat. Toast, stirring & tossing the cashews occasionally, until the cashews become golden & fragrant, about 2-3 minutes. The line between perfectly toasted cashews & burnt cashews is a thin one, so be sure to stir the cashews regularly, & keep a close eye on them. Remove from the heat.
- Add the cashews and whole coffee beans to a food processor. Let the food processor run for 1-2 minutes, until the cashews are broken down into a coarse meal. See photos, above, for reference. Add in the maple syrup, chai spice, & kosher salt. Let the food processor run for 5-7 minutes. The cashew butter will look coarse & clumpy, and eventually it will form into a ball just before it smooths back out into a creamy cashew butter. Be patient – it’ll work!
- At this point, your cashew butter is ready. If you’d like your cashew butter to be extra smooth and creamy, add in 1-2 tablespoons of coconut oil, then let the processor run. The cashew butter will take 3-4 minutes to ball up again, then break down again into a smooth & creamy cashew butter.
- Transfer the cashew butter to an airtight container or jar and store in the refrigerator for up to 2 weeks. Enjoy!
Equipment
Buy Now → Notes
- Food processor: You really need a food processor to make homemade cashew butter, or any nut butter for that matter. Because a food processor is wider & shallower than something like a high-speed blender, it grinds & blends the nuts evenly, which is key for a smooth & creamy homemade cashew butter. This is the one I use & love. It’s my little sidekick in the kitchen – I use it almost daily & it’s held up really well to heavy use! Highly recommend! If you’re looking for a more budget-friendly option, this is another option by the same brand that has great reviews.
- Cashews: If you use roasted cashews, there’s no need to toast, as detailed in the optional Step 1. (I still do like to take the extra 2 minutes to give roasted cashews a fresh toast.) It’s an easy step that wakes up the oils in the cashews, which makes your homemade cashew butter easier to blend up & a little bit tastier. Either way, choose unsalted cashews so you can control the salt levels in your homemade cashew butter. These are the roasted cashews I love most, & they are a great value!