Sides and sauces

Raw cashew butter

Cashews are naturally sweet and blending them will give you a smooth, creamy and healthy nut butter that you can use instead of cream cheese or butter. You can add it to your smoothies or raw sauces and dressings. Making raw cashew butter is so easy you don’t really need a recipe. It will only take a couple of minutes to make and you can use almost any kind of nuts you like. Cashews will give you the most creamy nut butter, but they all taste fantastic.

If you like this nut butter – try adding some different flavors next time you make it. My favorites are sundried tomatoes, fresh herbs, basil and garlic.

First of all you need a bunch of cashew nuts, a blender and some salt. I choose to soak my cashew nuts before blending them to make them easier to digest. It is optional, but it makes them more nutritious. Read more.

2 cups cashew nuts
2 tablespoons refined coconut oil – whith no coconut flavor or light tasting olive oil
1/2 teaspoon salt


  1. Put the cashews in a blender and process until it becomes smooth and creamy, stopping to scrape down the sides of the bowl every minute or two. Be patient. This will take some time, depending on the strength and size of your blender. After a couple of minutes the natural oils in the cashew nuts will start to come out of and begin to impart creaminess.
  2. When the nut butter is creamy and smooth – add the salt.
  3. Taste – if you want the butter to be softer – add the oil.

Store in the refrigerator with a tight fitting lid for up to 2 weeks.


Try the cashew butter on my Swedish gluten free crisp bread. >>

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