Cashew Nut Butter

It was a happy, happy day when I arrived at this recipe, but a word of warning before you try it out: do it with people around. I’m quite convinced it was only Joels’ presence when I was taste-testing the final product that kept me from sinking to my knees on the kitchen floor and devouring half the tub.  

If you are following a ketogenic or low carbohydrate diet you may wish to make this with almonds, hazelnuts or macadamia nuts instead, as cashews are actually legumes and thus, sadly, quite carbohydrate dense.

Cashew nut butter

Cashew Nut Butter.

Cashew Nut Butter.


  • 2 cups raw cashews
  • 1.5 teaspoons of cold-pressed coconut oil
  • 1/4 teaspoon of salt (optional)


  1. Spread cashews onto an oventray and roast at 180C / 355F until lightly browned; 10-15 minutes. Stir cashews at the midway point to promote even browning.
  2. Remove from oven and allow to cool for five minutes.
  3. Place cashews into the bowl of a food processor fitted with a metal 's' blade and process until desired consistency is achieved.

Nutrition information per 1 tablespoon serve: 51 calories / 213 kilojoules, 4g fat, 3g carbohydrate, 0.25g fibre, 2.75g effective carbs.

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