Cashew Nut Butter

This delicious nutty spread is a fantastic butter and margarine substitute and (in my humble opinion), it's much nicer then almond butter. Spread this mineral rich butter onto celery sticks or toast, such as sweet potato toast.

Makes: 1 jar

Prep time: 1o minutes


  • 11⁄2 cups raw cashews (unsalted, do not soak)

  • 2 teaspoons oil such as rice bran oil or sunflower oil (or emit oil altogether)

  • 1⁄4 teaspoon quality sea salt


Place the cashews, oil and salt into a high- speed food processor or nut butter blender and blend on high until it resembles breadcrumbs. Be patient as it can take time for the spread to liquefy. Frequently switch off the food processor and scrape down the sides then blend again until it forms a thick spread. If it turns into a ball, continue to blend it and then scrape down the sides.

Once the spread has thinned out and is fairly smooth, transfer it to a clean/dry jar or container, seal with a lid and store in the refrigerator.

Cashew Butter can be kept for 2–3 weeks in the refrigerator, or maybe longer if you have sterilized the jar and lid correctly. It probably won’t last that long ... I eat mine pretty quickly.

Variation: Salted Caramel Nut Butter Make Cashew Butter as above and add 3 teaspoons of real maple syrup, 2 tablespoons of water, 1⁄2 teaspoon of carob powder and two pinches of coarse sea salt (optional) during the processing stage for a sweet and salty nut butter which is perfect for spreading onto toast or sweet potato doughnuts. Use within 10 days.

Variation: Carob Nutella In a food processor, make Cashew Butter as above, then add 2 tablespoons of maple syrup, 2 tablespoons of carob powder, a pinch of quality sea salt and 2–3 tablespoons of plant-based milk and process until smooth. Store in a jar in the refrigerator for up to 10 days. Yummy x