an easy & totally natural recipe for homemade cashew butter, made extra special with a hit of coffee & the warming flavors of chai spice. the perfect healthy snack, especially for an afternoon pick-me-up!
Optional: Toast the cashews. 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!
- 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’m obsessed with. It’s seriously my little sidekick in the kitchen. I use it almost daily & it’s held up to heavy use in the past 3 years very well. Highly recommend!
- Toasting cashews: You can use either! If you use roasted cashews, there’s no need to toast, as detailed in the optional Step 1. I do like to take the extra 2 minutes to give roasted cashews a fresh toast them up before I make my homemade cashew butter, as detailed in the optional Step 1. 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, go for unsalted 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!
Keywords: homemade cashew butter, nut butter