Natural Cashew Nut Butter

Ever since I was little, I have been obsessed with nut butters. Growing up in the USA, peanut butter was pretty much a staple condiment in all packed lunches. When I met my husband (who is from Sweden), he thought I was crazy for eating peanut butter. 10 years later I have converted him to a peanut butter loving nut just like me 🙂

However, I have improved my peanut butter game since I was a child and prefer to make my own or buy natural nut butters  instead of the highly processed options. Certain store bought nut butters have hydrogenated oils, tons of salt or added sugar that make them a more unhealthy snack option. Always check the label if buying store bought and go for the brands that only contain nuts and maybe a small amount of sea salt. When making nut butter, you really do not need all the extra oils because nuts have their own natural oils that will release when breaking them down in a food processor.

When made naturally without all the added crap, nut butters like almond, cashew and peanut butter can be great items to keep on hand for a dose of healthy fats and plant-based proteins. Nut butters are very dense so it is best to limit your dose to a serving size of 2 tablespoons.


I love adding nut butters to celery, carrots, apples, bananas or on oatmeal for added protein. They are especially good if you prefer to get your protein from plant-based sources instead of animal sources. Use nut butter as a post-workout treat or an addition to your breakfast to help keep you satiated first thing in the morning.

Store in an air-tight container which will keep around a week or two. Enjoy on veggies, oatmeal, in raw balls, in Asian sauces or by the spoonful 🙂




Natural Cashew Nut Butter

Yummy natural cashew butter spread. 

Total Time 30 minutes


  • 2 cups natural cashews


  1. Preheat the oven to 400 F. On a baking sheet, spread the cashews nuts evenly. 

  2. Bake nuts for 10-12 minutes until the cashews are slightly golden brown. Let cool for several minutes before transferring to food processor or high-speed blender.

  3. Once cooled, blend the cashews in a food processor or high-speed blender until the mixture is completely creamy and smooth. You will need to scrape down the sides several times during the process. This can take around 10-15 minutes depending on the quality of your kitchen device. The natural oils in the nuts will breakdown with the blending. Keep blending until the mixture is runny when you dip a spoon in it.

  4. Store in an air-tight container which will keep around a week or two. 

Recipe Notes

Enjoy on veggies, oatmeal, in raw balls, in Asian sauces, on bread or by the spoonful 🙂


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