Cashew Butter Recipe: How to Make Homemade Cashew Butter

• 2 cups raw cashew nuts
• ½ teaspoon salt, plus more to taste
• 1 teaspoon maple syrup (optional)

1. 1

   For a more flavorful spread, start by roasting the cashews (optional). Preheat the oven to 350 degrees Fahrenheit. Spread cashews on an ungreased rimmed baking sheet in a single layer and roast until fragrant and golden brown, about 15–20 minutes. Let cool to room temperature, about 15 minutes.

2. 2

   In a food processor or high-speed blender, pulse roasted cashews until finely chopped, about 30 seconds. For chunky cashew butter, remove ¼ cup chopped nuts and set aside.

3. 3

   Process until nuts form a smooth, thick paste, about 3 minutes, pausing every minute or so to scrape down the sides of the bowl.
   

4. 4

   Add salt and maple syrup (if using), and continue to process until fully incorporated, about a minute. For chunky cashew butter, add the chopped nuts back in and pulse a few times to incorporate.

5. 5

   Store in an airtight container in the refrigerator for up to a month. If oil separation occurs, simply stir until smooth.

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