It’s never been more easy to make your own nut butter. If you’re tired of the typical peanut or almond butters, give this one a try!


Do you have a love for nut butters? From peanut butter to almond butter, they really are the most amazing way to spread on the healthy love. And rather than buying it in the store, you may even consider making your own.

From milk to creams, the popularity of cashews have been on the rise as a creamy, non-dairy base for vegan dishes.

Cashew butter is equally amazing, with its own naturally sweet flavor that doesn’t require additional sugar.  Along with the rich smooth texture, it’s perfectly paired with a sprinkle of cinnamon a cold, crunchy apple or spread on toast.

Nutritionally, cashews are a great source of plant-based protein, fiber, and minerals such as copper, zinc and magnesium.   They are rich in monounsaturated and polyunsaturated fats (MUFAs & PUFAs), which are beneficial for overall heart health.  When these types of fats are incorporated into the diet we can see some improvement in cardiovascular risks, and they can make a meal or snack more satisfying and filling. These heart-healthy fats are a staple in the ever-so-popular Mediterranean style of eating, and have been shown to improve cholesterol levels and reduce heart disease risk when paired with an overall healthy lifestyle.  

The best part about cashews is how versatile they are, and how easy it is to make your own cashew butter. It only takes 10 minutes, and you can roast them beforehand for a more intense flavor.

Check out the easy recipe below!

  • 1 ½ cup raw cashews*
  • 1 tablespoon coconut oil
  • ¼ teaspoon ground cinnamon
  • Pinch of salt
For the full recipe and instructions, head to the original article.

Ashley Munro, RD, CDE is an Arizona-based registered dietitian, chef, and certified Intuitive Eating counselor who helps others heal their relationship with food by letting go of diet rules and learning to accept their bodies. Through delicious cooked meals and recipes, Ashley shares her passion for food freedom, cooking, and family at her blog, A Pinch of Grace.