Honey Cashew Butter (Plain or Crunchy)

Cathie Valentine


I have bought cashew butter at the grocery store, but do not like the price for the amount you receive. I decided to try making my own. I can not eat peanut butter anymore because I was diagnosed with a peanut allergy after having an anaphylactic reaction this past year. I can have all other nuts except walnuts which also came back positive on my allergy panel. I love nuts and peanut butter, so I have been trying new recipes to substitute peanut butter with other butters.

pinch tips: How to Peel Potatoes


 Be the First



Hard to say-Just me at my house, I dare anyone to eat my Crunchy Honey Cashew Butter-pictured below


10 Min




1 can(s)
whole unsaltd cashews
1/4 c
cashews (pieces or whole-if youwant crunchy butter)
2 Tbsp
canola oil or vegetable oil
1/4-1/2 tsp
1-3 tsp

Directions Step-By-Step

In a blender, add the can of cashews. Next add the oil. Add 1/4-1/2 teaspoonful of salt (depending on how salty you want it) and 1-3 teaspoonfuls of honey (depending on the sweetness you want).
Blend on chop for about 2 minutes. Scrape the sides of the blender with a spatula. Then blend on puree for about 4-5 minutes, scraping the sides as needed. You can blend more depending on how smooth and creamy you want it. Place in an airtight container and store in the refrigerator.
For crunchy butter,take 1/4 cup of cashews and chop with a chopper to make little pieces. Stir into honey cashew butter.
**NOTE- can leave the honey out, if you do not want sweet cashew butter. I would replace it with 2 additional teaspoonfuls of oil to make butter creamy**

About this Recipe

Course/Dish: Other Snacks
Main Ingredient: Nuts
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy
Hashtag: #delicious