How to Make Raw Cashew Butter

Using your Vitamix

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picture of cashew butter

Cashew butter is such a lovely nut butter. Mild, with a creamy and smooth texture, raw cashew butter contains more protein than any other nut butter. Unfortunately, it can be difficult to find and super pricey. Luckily, making your own is simple and much more cost effective. Click on the link in the above picture to see how to make raw cashew butter using a Vitamix.

Although I’ve shown you all how to make almond butter, coconut butter, sunbutter, and more using the Vitamix. I have to say that I find cashew butter to be the least fussy of them all. There’s no toasting involved, and cashews are so soft that they become smooth without much effort.

Fun fact: Cashews are actually a seed that is attached to the Cashew Apple, the fruit of a tropical evergreen tree known as the cashew tree that typically grows in places like Brazil, Vietnam, and India. Harvesting the cashews is a major hassle, one of the reasons why cashews are a bit pricier than other seeds.

Many of you have asked me if you can make cashew butter using the “wet” container that comes standard with your Vitamix. Because cashews are so soft, you may have luck using the wet container (please leave your results in the comments section below). You may need to add more coconut oil, but it will likely still come together. That being said, if you make a lot of nut butters and/or want to grind your own flour, I highly recommend investing in a DRY container for your Vitamix.

Raw Cashew Butter
 
Rich, creamy, and mild, this nut butter will knock your socks off!
Ingredients
  • ½ cup raw unsalted cashews, soaked and dehydrated
  • 2-3 Tbs. virgin coconut oil
Instructions
  1. Soak raw cashews 6-8 hours in 1-2 cups filtered water with ½ Tbs. sea salt. Rinse, dehydrate, and proceed.
  2. Add cashews to Vitamix. Blend until almost a flour.
  3. Add coconut oil 1 Tbs. at a time until the mixture turns into a butter.
  4. Remove from Vitamix and store in pantry or fridge.
Notes
Alternately, if you'd like a "crunchy" butter. Add the coconut oil to the cashews at the beginning. Blend until butter.
You can use a food processor to make cashew butter, however, it will take quite a bit longer.
Nutrition Information
Calories: 687 Fat: 66g Saturated fat: 36g Unsaturated fat: 27g Carbohydrates: 22g Sugar: 3g Sodium: 11mg Fiber: 2g Protein: 10g

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Comments

  1. Kimberly Hoover-Frey says:

    Thanks for your posts on making nut butters. What is the advantage of soaking the cashews? In the your replies to the comments above, you state that either way will work. Thanks!

    • Soaking any kind of nut helps to remove the phytic acid that causes intestinal distress and malabsorption of the nutrients within the nut. That being said, if you have no trouble digesting nuts, you may want to skip this step and simply use the raw cashews to make the butter.

  2. Lindy Bartell says:

    Hi Alison, how do I dehydrate the nuts after soaking them? What oven temp for how long? Thanks!!

    • Lindy-
      If you do not have a good dehydrator then use the absolute lowest temp that your oven will go (mine is 250 F). You’ll have to mix, watch and taste the cashews frequently, but it will get the job done! The other option is to skip the soaking and simply use the raw cashews straight out of the package. That works great, and doesn’t take as much time.

  3. Hi Alison, I enjoyed your Real Food for Busy People Vitamix class where you made this cashew butter. You mentioned in the video that you are supposed to use the dry container for the nut butters. Vitamix says to use the wet container for nut butters, so can you just clarify? Appreciate it!

    • Hi Sara- I’m so glad you enjoyed the class! The dry container actually has a faster blade than the wet container. I’ve had some people tell me that they’ve had success making but butters using the wet container and additional oil. I’ve tried it myself that way and have more consistent results with the dry container. I do think that cashews are soft enough that you could use the wet container with success. Give it a try in the wet container ( if that’s all you have) and if it doesn’t turn out, add coconut oil and continue processing. Thanks for your question and let me know how it goes!

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