Honey Cashew Butter (Plain or Crunchy)

★★★★★ 1 Review
cataharin avatar
By Cathie Valentine
from Graniteville, SC

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.

Blue Ribbon Recipe

Rich, smooth, salty, and sweet, this homemade cashew butter is divine. It would be delicious on a slice of toasted bread, served with some fruit or smeared on a graham cracker. Enjoy it however you'd eat peanut butter. It makes two half-pint jars - give one as a gift and save one for yourself.

— The Test Kitchen @kitchencrew
serves Hard to say, just me at my house, I dare anyone to eat my Crunchy Honey Cashew Butter
prep time 10 Min
method Blend

Ingredients

  •   1 can(s)
    whole unsalted cashews, 8 oz
  •   1/4 c
    cashews (pieces or whole if you want crunchy butter)
  •   2 Tbsp
    canola oil or vegetable oil
  •   1/4-1/2 tsp
    salt
  •   1-3 tsp
    honey
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How To Make

Test Kitchen Tips
If you don't have a high-speed blender, prepare this in a food processor. It will work fine. Also, if it's a bit too thick after blending, add additional oil 1 tbsp at a time (blending after each addition) until you get the consistency you prefer.
  • 1
    In a blender, add the can of cashews. Next, add the oil.
  • 2
    Add 1/4-1/2 teaspoonful of salt (depending on how salty you want it).
  • 3
    Then 1-3 teaspoonfuls of honey (depending on the sweetness you want).
  • 4
    Blend on chop for about 2 minutes. Scrape the sides of the blender with a spatula.
  • 5
    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.
  • 6
    For crunchy butter, take 1/4 cup of cashews and chop with a chopper to make little pieces.
  • 7
    Stir into honey cashew butter.
  • 8
    **NOTE, you 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.**
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