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Cashew Butter

Cashew Butter is a good substitute for peanut butter. Great for anyone who needs vegan, gluten-free recipes and food allergies.   


  • Food processor or Blender 
  • 4 cups Raw Cashews 
  • 2 Teaspoons Coconut oil, Avocado oil, Grape seed oil, or Olive oil 
  • Salt to taste 
  • Note 4 cups raw cashews will yield about 2 cups 


  1. Place cashews on a cookie sheet pan. In a single layer, they are not stacked on each other. 
  2. Bake at 325 degrees for about 10 - 15 minutes; shake the pan every 3-5 minutes for even cooking or until lightly golden brown. 
  3. Let cool for 10 minutes. 
  4. Transfer to a food processor or blender and blend on high, scraping sides when needed; add oil until you reach the desired texture. 
  5. Add salt to taste once you have reached the desired texture. 
  6. Place in a container and refrigerate for 2 months in the pantry and not more than 6 months.

Nutrition per serving: Serving size about 2 tablespoons:

Total Fat12.7g 
Saturated Fat3.1g 
Dietary Fiber0.8g 
Total Sugars1.3g 


Cashews are low in sugar and rich in fiber, heart-healthy fats, and plant protein.  They’re also a good source of copper, magnesium, and manganese — nutrients important for energy production, brain health, immunity, and bone health.

Benefits of Cashew Nuts:

  • May prevent cardiovascular diseases 
  • Help lower the blood pressure  
  • Mayprevent and control diabetes 
  • Immunity booster  
  • Itmay help strengthen bones 
  • Help boost brain functions  
  • Help control weight  
  • Good for health  
  • Beneficial for hair  
  • Good for eye health  
  • May increase male fertility 
  • Easy to add to your diet 
  • Can Prevent Blood-Related Disorders 
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