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Use this cashew butter if a recipe calls for peanut butter but you’re allergic to peanuts. This cashew butter is sugar free and has minimal ingredients, making it easy to make and easy for more people to eat, regardless of allergies.

*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are get them tested soon!

Serving size: 3 cups


  • 3.5 cups raw cashews
  • 2 tablespoons coconut oil or avocado oil
  • 1/4 teaspoon salt
  • 1-2 tbsp honey or maple syrup (optional)


  1. Place cashews on cookie sheet and roast in oven at 375°F for 10-12 minutes
  2. Remove and let cool slightly
  3. Pour cashews into food processor
  4. Add salt and oil
  5. Blend for approximately 8-10 minutes, stopping every couple of minutes to scrape down the sides, or until you reach a creamy texture
  6. Place in airtight container

Storage: Can be stored in pantry for 3 days or so; longer than that and keeping it in the refrigerator is recommended.

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