Cashew Nut Butter

by Kiran on April 19, 2011 · 14 comments

in Breakfast/Brunch, Nut Butter

I call my mom almost everyday. When there isn’t much to update, our conversation usually divert to foods:

Mom: “What are you having for breakfast?”

Me: “I am having whipped banana oatmeal fluff, topped with nut butter, sunflower seeds, granola and coconut.”

Mom: *silent*

Me: “What happened mom? What are you thinking?”

Mom: “I usually just make plain oats. By the way, what is nut butter?”

A little background. As far as I can recall, we’ve only sampled peanut and common butter in our foods. Varieties of different nut butters isn’t thought of or marketed in Malaysia. After all, where we hail from, nasi lemak rules as a breakfast staple.

“So Mommy, nut butters are usually referred to pulverized nuts (e.g cashew, almonds, sunflower etc) with anything you want to add to it. Promise to make a huge batch for you next time :)”

The essentials for this recipe is simple. 1) A high capacity food processor (6 cups & above) 2) Unsalted & roasted nuts of choice. I’ve tasted almond & peanut butter before, so opted cashew for this experiment.

Dump roasted cashews in the food processor and blend continuously between 10 – 15 minutes. Scrape the sides every now and then to ensure it mixes well. With a little help from the Light Olive Oil angels, my food processor took only 10 minutes to achieve a very creamy and smooth cashew nut butter consistency.

You can use canola oil, but I’d prefer extra light olive oil. I promise it won’t taste funky as long as you avoid the extra good stuff (extra virgin olive oil) and opt for the light version. Again, its your prerogative 🙂

Slather it on a toast.

Spoon it over some oatmeal.

Have a snack with some carrot sticks.

Or just take a spoon and enjoy eating it out of the jar. Not that anyone else is judging you.

Take out your high capacity food processor, pulverize this today. I promise it would make your heart flutter. Twice 😉

Have you ever sampled any nut butters? What are you favorites?

Psst – The Lunch Box page is updated :)

Edit to add: I have a Shutterfly giveaway on my blog. Check it out.


  • 2 cups cashews, roasted & unsalted.
  • 1/2 tsp salt.
  • 3 tbsp nutella (substitute with honey if you don’t want to use Nutella)
  • 1/2 tsp vanilla extract
  • 1/3 – 1/2 cup light olive or canola oil


  1. Add cashews into the food processor and blend between 10 – 15 minutes. Occasionally, stop to scrape the sides.
  2. Gradually add salt, nutella and olive oil. Continue blending till smooth.
  3. Add vanilla extra at the end, pulse to incorporate.
  4. Store using mason or air tight jar and refrigerate.

Print This Recipe Print This Recipe

Enjoyed this recipe? Join others and get free email updates!

Comments on this entry are closed.

1 Sanjeeta kk April 19, 2011 at 1:11 PM

That sounds a very exciting spread, K! Love the texture and the Nutella that goes in it. Sandwiches will never be the same again 😉
Sanjeeta kk recently posted..Grilled Cottage Cheese &amp Soya Nugget Kebabs – A Delightful Appetizer

2 Kiran April 19, 2011 at 1:16 PM

Thanks honey. It’s a simple and nutritious spread for sandwich, oatmeals etc. Not that I am trying to replace common butter 😉

3 Barbara @ Modern Comfort Food April 20, 2011 at 6:01 AM

This looks simply heavenly, Kiran, and I can think of many delicious uses for this nut butter. BTW, your conversation with your mom sounds just like the ones I have with mine!
Barbara @ Modern Comfort Food recently posted..Nutella and Chocolate Ice Cream Sandwiches

4 Kiran May 6, 2011 at 11:28 PM

Thanks dear. The same recipe applies to almonds, sunflower or any nuts of your choice. I am so glad we speak the same tone with our mom 🙂

5 sonia April 20, 2011 at 9:47 AM

Awesome butter Kiran ! I always used to get store bought butter for my little one but now totally NO to them. Will try this version soon, sounds great !
sonia recently posted..Pistachio Nan Khatai for Lite Tea Bites

6 Kiran May 6, 2011 at 11:29 PM

I used to purchase peanut butter too, but I hate it now. Pretty much prefer almond and cashews, home made that is 😉 Let me know if the lil’ one loved this recipe.

7 carolinaheartstrings April 20, 2011 at 7:27 PM

That just looks fantastic. I bet it tastes wonderful!

8 Kiran May 6, 2011 at 11:31 PM

Thanks dear! And yes, with such ingredients, it surely would taste heavenly 🙂

9 Miri Leigh April 23, 2011 at 12:51 PM

This looks delicious! What a great complement for so many different foods!
Miri Leigh recently posted..From the archives- Arugula Salad with Grapes and Manchego

10 Kiran May 6, 2011 at 11:32 PM

Thanks honey. Slather it on a toast, gobbled it up with carrot or celery sticks. Allow your imagination to go wild with this recipe 🙂

11 Mia Summer Rose May 5, 2011 at 3:28 PM

I love cashewnut butter too and make it with leftover or older cashews coz we find cashews aplenty here.
And u said that about almond butter exactly when i was making almond butter u know:-)
And had actually thought of cashew but then had this almond which had to use up so almond butter it was 🙂

I love the addition of Nutella and honey to the butter , i add vanilla sugar and melted butter but i think this combi would take it up a notch.

Lovely pics and sweet talk with mommy dearest!
Happy day pal!
Mia Summer Rose recently posted..IN INAS GARDEN w PB JELLY BARS

12 Kiran May 7, 2011 at 12:26 AM

Thanks for the compliments and reminding me about vanilla sugar. Gotta make some 🙂

{ 2 trackbacks }

Previous post:

Next post: