Creamy Cashew Butter in a Blender has totally saved me on those weeks when I want quick breakfasts and snacks but my grocery budget says, not today. I used to buy the fancy jars, then I realized I could make it at home in about the time it takes to unload the dishwasher. If you like easy, nourishing stuff that stretches into smoothies, toast, and sauces, this is for you. Also, if you’re trying to keep your drink routine affordable, I love pairing this with ideas from delicious smoothies on a budget because homemade basics like cashew butter make everything feel more filling. No weird ingredients, no mystery oils, just a creamy jar of goodness. Let’s do it.
Ingredients & Equipment Notes
You only need one main ingredient, but a few small choices make a big difference in how smooth and creamy your cashew butter turns out. I’ll keep this simple and real, because I’ve had the batch that stayed crumbly forever and I don’t want that for you.
- Raw or roasted cashews: Either works. Roasted gives deeper flavor and usually blends faster. Raw tastes lighter and a bit more “milky.”
- Salt: Optional, but a pinch makes it pop. If your cashews are salted already, taste first.
- Neutral oil (optional): Only if your blender struggles. A tiny splash of avocado oil or melted coconut oil can help.
- Sweetener (optional): Maple syrup or honey if you want a sweet spread, but I usually keep mine plain so it works in savory sauces too.
Equipment wise, you’ll want a blender that can handle thick mixtures. A high speed blender is amazing, but you can still do it with a standard blender if you’re patient and stop to scrape. You’ll also need a spatula and a jar with a lid.
One more quick tip: if you love using nut butters in smoothies, try this cashew butter in a berry blend like my go to blackberry cinnamon smoothie recipe. It makes the whole thing taste like a creamy dessert without adding ice cream vibes.
How to Make Cashew Butter
This is the part where people give up too early. The blender goes from noisy crumbs to a thick ball, and it looks like it’s failing. But it’s normal. The cashews just need time to release their natural oils.
Step by step, in real life timing
Here’s how I do Creamy Cashew Butter in a Blender at home, without stressing.
- Add cashews: Start with 2 to 3 cups cashews. Less than that sometimes won’t blend well because the blades can’t grab enough.
- Blend in short bursts: 20 to 30 seconds, then stop and scrape.
- Crumb stage: It’ll look like coarse sand. Keep going.
- Clumpy stage: It’ll form a thick doughy ball. Still normal. Scrape the sides and keep blending.
- Glossy stage: Suddenly it loosens and turns shiny. This is the magic moment.
- Add salt: Blend again for a few seconds and taste.
- Adjust: If it’s too thick for your liking, add 1 teaspoon of oil at a time and blend again.
In my blender, roasted cashews take about 4 to 7 minutes total with scraping breaks. Raw cashews can take a bit longer. If your blender is heating up, pause for a minute. No one needs a burnt motor smell in their kitchen.
If you’re using a standard blender, keep the amount a bit higher, and don’t be shy about stopping to scrape. This is one of those recipes where patience equals creamy payoff.
Once it’s smooth, you’re done. That’s it. You just made Creamy Cashew Butter in a Blender, and yes, you should absolutely grab a spoon and taste it right away.
Ways to Use Homemade Cashew Butter
I use this constantly, and not just on toast. The flavor is mild and naturally sweet, so it plays well with everything from fruit to noodles.
My favorite everyday ideas
Here are easy ways to use it without overthinking meals:
Breakfast: Stir into oatmeal, spread on toast with banana, or swirl into yogurt. It’s also amazing blended into a green smoothie like this blueberry spinach smoothie recipe when you want something filling but still fresh.
Snacks: Dip apple slices, spread on rice cakes, or mix with a little cocoa and honey for a quick chocolate dip.
Sauces: Thin it with warm water, add soy sauce or tamari, garlic, and a squeeze of lime for a fast “satay-ish” sauce. I do this when I’m too tired to cook but still want real food.
Drinks: Add a spoonful to smoothies for creaminess. If you like a little zing, try pairing a cashew butter smoothie day with something spicy and small like a ginger turmeric shot on the side.
“I tried your blender method and was sure it wasn’t going to work because it stayed clumpy forever. Then it turned silky in the last minute. I’m never buying store cashew butter again.”
How to Store Cashew Butter
Good news, homemade cashew butter stores really well. The main thing is keeping it clean and covered so it stays fresh tasting.
Room temperature: If your kitchen is cool and you’ll finish it in a week or so, you can keep it in a sealed jar in the pantry. I still prefer the fridge because I’m cautious and my kitchen runs warm.
Refrigerator: This is my default. It keeps for about 3 to 4 weeks, sometimes longer. It’ll firm up a bit, but it softens quickly at room temp.
Freezer: Yes, you can freeze it. I like freezing small portions if I made a big batch. Thaw in the fridge overnight.
Oil separation: Totally normal. Just stir it back together. Homemade nut butter does not have stabilizers like many store brands, so it behaves like real food.
One small habit that helps: always use a clean spoon. It keeps the jar fresher and prevents any funky smells from sneaking in.
Tips for Making Cashew Butter
If you want Creamy Cashew Butter in a Blender that’s actually smooth and not gritty, these are the tips that matter most. I learned them the hard way, so you don’t have to.
Little fixes that make a big difference
Use enough cashews: Blenders need volume. If you only use one cup, the blades might just toss them around.
Scrape often: I scrape every 30 to 45 seconds at the start, then less once it starts getting glossy.
Let it run long enough: The biggest mistake is stopping at the clumpy stage. It will turn creamy if you keep going.
Roast for more flavor: If you’re starting with raw cashews and want deeper taste, roast at 325 F for 8 to 10 minutes, then cool for a few minutes before blending. Warm nuts blend faster, but don’t blend them scorching hot.
Don’t add lots of liquid: A tiny bit of oil is fine, but adding water can make it seize up and turn weird. If you want a drizzle sauce, thin a spoonful in a separate bowl instead.
Flavor ideas: A pinch of cinnamon, vanilla, or even a little lemon zest is fun. If you’re sweetening it, start small and blend, then taste.
Once you nail it the first time, it becomes one of those back pocket recipes you do without thinking. And it’s honestly satisfying seeing a jar of homemade cashew butter sitting in your fridge like, yep, I made that.
Common Questions
1) Do I have to roast the cashews first?
Nope. Raw works great. Roasted just gives a deeper flavor and usually blends quicker.
2) Why is my cashew butter staying dry and clumpy?
Most of the time it just needs more blending time and more scraping. If you’ve blended for a while and it still won’t loosen, add 1 teaspoon oil and blend again.
3) Can I make this in a food processor instead?
Yes, and it’s often easier. But this post is all about Creamy Cashew Butter in a Blender, so just know you may need more stops and scrapes than a processor.
4) How do I make it extra smooth?
Blend longer than you think you need to. Also, starting with roasted cashews helps, and a high speed blender makes the texture more silky.
5) Is homemade cashew butter cheaper than store bought?
Usually, yes, especially if you buy cashews in bulk or on sale. Plus you control the ingredients and skip the extra oils and sugars.
A Jar You Will Actually Use Up
If you’ve been wanting a simple staple that makes snacks and breakfasts feel instantly nicer, Creamy Cashew Butter in a Blender is it. You just need cashews, a blender, and a little patience through the clumpy stage. Once you’ve got a jar ready, it’s perfect for smoothies, sauces, and quick toast situations, and it’s a great budget friendly habit to keep. If you want another helpful take on this method, I also like Easy Blender Cashew Butter – Amy’s Healthy Baking because it’s a nice extra reference when you’re comparing textures and timing. Go make a batch this week, and tell me what you spread it on first.
Creamy Cashew Butter in a Blender
- Total Time: 17 minutes
- Yield: 1 jar 1x
- Diet: Vegan
Description
A quick and easy recipe for homemade creamy cashew butter that is perfect for spreading, smoothie additions, and sauces.
Ingredients
- 2 to 3 cups raw or roasted cashews
- Pinch of salt (optional)
- Neutral oil (optional, e.g., avocado or coconut oil)
- Sweetener (optional, e.g., maple syrup or honey)
Instructions
- Add cashews to the blender.
- Blend in short bursts for 20 to 30 seconds, then stop and scrape the sides.
- Continue blending until you reach the crumb stage that resembles coarse sand.
- Then, keep blending until you reach a clumpy stage where it forms a thick ball.
- Blend until it looks glossy and smooth.
- Add salt and adjust consistency with oil if necessary.
- Once smooth, taste and enjoy your homemade cashew butter!
Notes
Store in a sealed jar. It can be kept at room temperature for about a week, in the fridge for 3-4 weeks, or can be frozen in small portions.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Spread
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 190
- Sugar: 2g
- Sodium: 0mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg