Salted Caramel Cashew Nut Butter Recipe
Apr 27, 2018 • Updated May 08, 2024
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This homemade cashew butter is an easy recipe made with a few simple ingredients and no added sugar! It’s so easy to make nut butter recipes at home, and today we’re trying our hand at cashews!
What Makes This Recipe Great
Today, I’m sharing this recipe for Homemade Cashew Butter with a little bit of extra flavor. Personally, I think dates and maca as a combination really create a caramelly flavor, so I’m sharing this quick recipe with you below! I was always an almond butter girl, but recently, I’ve been loving cashew butter, especially this variety!
Making your own nut butter is actually so easy. Plus it allows you to control added ingredients. Many store-bought options have added sugar and oils. But all you really need is your favorite nut, a food processor, and salt! Feel free to skip the added dates and maca if preferred, but I recommend it because the flavor is so delicious.
This recipe works the same for peanuts, almonds, cashews, etc. So, make your own peanut butter, cashew butter, almond butter, or any kind of seed butter you like! Homemade nut butters are AMAZING!
Ingredient Notes
- raw cashews: I use unsalted cashews so I can control the saltiness by adding it on my own.
- Medjool dates: Pitted (soaked in hot water for about 2 hours prior if they aren’t moist) or use date syrup, maple syrup, or sweetener of choice.
- vanilla bean pod or vanilla extract
- pink Himalayan salt or sea salt
- gelatinized maca powder
- coconut oil (if needed, to help things along)
Step-by-Step Instructions
- If you’d like to roast your cashews prior to making the nut butter, toss them onto a baking sheet and put in the oven at 350F, for about 8 minutes or until very lightly golden brown. Don’t underestimate how quickly they cook/burn!
- Transfer your cashews to the bowl of a food processor or high-powered blender and begin to blend into a nut butter. It will take some time and become a powdery consistency at first until the oils break down. Keep at it and scrape down the sides of the bowl as you go.
- Add in your Maca powder, vanilla bean, dates, and salt until you have a completely smooth texture — making sure the dates are broken down in particular and adjust by adding coconut oil until your desired consistency is reached. You can also adjust the sweetness and saltiness here– add a pinch of salt at a time so as not to get too salty.
Expert Tips
- Use this nut butter however you like– on toast, in oatmeal, in cookies, on an English muffin or toast, or in recipes that call for nut butter.
- If you don’t have a food processor, a high powered blender like a Vitamix should work.
- Feel free to leave out the additional ingredients if you’d like a simple creamy homemade cashew butter recipe. All you need is cashews and salt!
- This recipe is vegan, gluten-free, dairy-free, refined sugar-free, and oil-free if you skip the coconut oil!
- For this recipe, I made creamy cashew butter with a smooth and creamy consistency. If you want to have crunchy cashew butter with a crunchy texture, feel free to ship whole cashews and fold them into the nut butter at the end.
Storage Tips
Store in an airtight container or mason jar for up to 2 weeks at room temperature or 2-3 months in the refrigerator.
Recipe FAQs
Yes! Cashews are a good source of healthy fats, protein, vitamins (such as vitamins E, K, and B6), minerals (such as copper, magnesium, and phosphorus), and antioxidants.
More Pantry Staple Recipes
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Salted Caramel Cashew Nut Butter Recipe
Ingredients
- 2 cups of raw cashews
- 2-3 Medjool dates pitted (soaked in hot water for about 2 hours prior if they aren’t moist) or use date syrup or sweetener of choice
- 1/2 vanilla bean pod
- 1/2 tsp pink Himalayan salt
- 1 tbsp gelatinized maca powder
- optional
- 1 tbsp coconut oil if needed, to help things along
Instructions
- If you'd like to roast your cashews prior to making the nut butter, toss them onto a baking sheet and put in the oven at 350F, for about 8 minutes or until very lightly golden. don't underestimate how quickly they cook/burn!
- Transfer your cashews into a food processor or blender and begin to blend into a nut butter. it will take some time and become a powdery consistency at first until the oils break down. keep at it and scrape down the sides as you go.
- Add in your Maca powder, vanilla bean, dates and salt until completely smooth — making sure the dates are broken down in particular and adjust by adding coconut oil if you really need to thin out the texture. you can also adjust the sweetness, and saltiness here.
Notes
Expert Tips
- Use this nut butter however you like– on toast, in oatmeal, in cookies, on an English muffin or toast, or in recipes that call for nut butter.
- If you don’t have a food processor, a high powered blender like a Vitamix should work.
- Feel free to leave out the additional ingredients if you’d like a simple creamy homemade cashew butter recipe. All you need is cashews and salt!
- This recipe is vegan, gluten-free, dairy-free, refined sugar-free, and oil-free if you skip the coconut oil!
- For this recipe, I made creamy cashew butter with a smooth and creamy consistency. If you want to have crunchy cashew butter with a crunchy texture, feel free to ship whole cashews and fold them into the nut butter at the end.
Storage Tips
Store in an airtight container or mason jar for up to 2 weeks at room temperature or 2-3 months in the refrigerator.Nutrition information is automatically calculated, so should only be used as an approximation.
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