Cashew butter or pure cashew paste without sugar: excellent as a light spreadable cream, but also as a base for all kinds of desserts and perfect also for savory dishes. The pure cashew paste is a great alternative to classic peanut butter, which you can easily prepare at home with only two ingredients, obtaining a vegan, vegetarian and sugar-free spread, perfect to enjoy at breakfast on bread, or ideal to enrich preparations such as Ice Creams, Sorbets and Semifreddos, creams and cookies. Its preparation is very similar to that of pistachio paste or hazelnut paste, and to make it you will need at most two ingredients: cashews and a drizzle of oil. For the rest, equip yourself with a good blender and let’s get into the kitchen! Before we start, I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).

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Difficulty: Very easy
Cost: Low cost
Preparation time: 10 Minutes
Cooking time: 2 Minutes
Cuisine: Italian
Seasonality: All seasons

Ingredients

1 1/2 cups cashews
as needed coconut oil (or sunflower seed oil)

Tools

Blender
Pan

Preparation

To make cashew butter, I recommend lightly toasting the cashews in a pan, in the oven or in an air fryer, just long enough for them to take on a little color and to bring out their aroma. It’s not an essential step, but it’s appreciated.

Whether toasted or not, gather the cashews in the bowl of your blender along with about 2 tablespoons of sunflower oil or coconut oil. Start blending; you’ll see that little by little the cashews will change texture, first becoming like wet sand, then, as they warm, they will release their oils and begin to become increasingly creamy: stop when you reach the consistency you desire. If it doesn’t come together, add a little more oil. With my small appliance (link above), which is a smoothie blender, it takes about 4 minutes. Once you have the cashew paste, store it in the fridge; it keeps well for a long time.