Cashew Butter

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Simple and delicious, homemade Cashew Butter! Once you taste how great homemade nut butter is, you’ll never go to back to store-bought. The coconut oil makes the butter just a little creamier, but you can omit it if you don’t normally keep it on hand. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Nut butter made from cashew is a food spread made from baked or roasted cashews. It is rich and creamy in flavor and when stored the oils and solids separate easily. Like almond butter, nut butter from cashews is high in monounsaturated fat (59 per cent of its fat content). It’s also a good source of magnesium and offers B vitamins, iron and potassium.

At 5.6 grams of protein per serving, butter from cashews is lower in protein than peanut butter, but it’s richer in other nutrients, including iron, copper, and phosphorus. Although almond butter comes out the clear winner in this competition, peanut butter and butter from cashews tie for a close second place.

Is it cheaper to make your own nut butter? It absolutely can be cheaper to make your own. I like to get my organic cashews at Amazon, and that runs about $8 for the bag. I get double the amount of nut butter than I would in a store bought jar, which normally runs $7-9 for non-organic, and $12-15 for organic.

It’s generally best to refrigerate our nut butters. Because they do not contain any artificial preservatives or stabilizers, they can become rancid if left out of refrigeration for an extended period of time and/or exposed to warm temperatures.

How do you know if Cashew Butter has gone bad?

If yours exhibit any of the following signs, they are spoiled:

1. dried out, discolored kernels (off looks usually mean the nut is gone)
2. mold in the package (like with almost all other foods)
3. rancid nuts: paint-like chemical or bitter smell, or a harsh, bitter taste (if they taste terrible, discard them)

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