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Homemade Cashew Butter

One day when I was in a hurry, I managed to purchase a $12.00 jar of peanut butter.  I didn't realize it until I was checking out, and of course at that point my kids were losing it, so I just bought it anyway.  It was 'natural' and 'organic', which I know, can raise the price...but the taste wasn't anything to write home about.  Ever since this experience I have been meaning to try to make my own nut butter, in attempts to make it the best quality, best tasting and less expensive nut butter.  Mission accomplished!  My 5 year old picky eater practically licked out the remaining cashew butter in the food processor when I let her try it.

I decided to use coconut oil in this recipe... mostly because I am in love with coconut oil at the moment.  Not only do I adore the taste of coconuts, but I've been researching all the amazing benefits of using coconut oil.  Read more about it here.

2 1/2 cups raw, unsalted cashews
1 tablespoon blue agave nectar
4-6 tablespoons coconut oil
1/2 teaspoon kosher salt

Place all ingredients in a food processor.  Start with 4 tablespoons of oil and add more if you want your cashew butter to be creamier (I used 6 tablespoons in mine).  Blend ingredients until it reaches your desired consistency.  At this point, taste it, and if you want it to be sweeter, go ahead and add more agave nectar and blend it to combine.  You will need to refrigerate it because there aren't any preservatives.  As it chills it will become more solid, so before you are going to use it again, scoop out the desired amount and allow it to become closer to room temperature so you can spread it more easily.


Morgan-- said…
Yay! Im so glad you made and posted this, I honestly can't wait to make it! And how CUTE is it in that little jar??! Ok, Im jumping on the homemade nut butter bandwagon now, coconut oil included of course! Thanks girl!!!
I love that you posted how to make cashew butter. I have made almond butter, but not cashew butter. I will love giving this a try. Thanks:)

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