Almond & Cashew Butter

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Almond & Cashew Butter

20 minutes
Calories 430kcal


  • 1 cup almonds (blanched or whole, 150g / 5.3 oz)
  • 1/3 cup cashew nuts (blanched or whole, 150g / 5.3 oz)
  • 4 tablespoons almond oil (blanched or whole, 150g / 5.3 oz)
  • 1 pinch salt (blanched or whole, 150g / 5.3 oz)


  • I used blanched almonds but you can use whole almonds.
  • Both the almonds and cashew nuts should be unsalted.
  • Preheat the oven to 175 °C/ 350 °F.
  • Spread the almonds and cashews over a baking sheet and place in the oven for 12-15 minutes.
  • Keep an eye on the nuts.
  • If they get burnt, they will have an unpleasant bitter taste.
  • When done, remove from the oven and set aside to cool down.
  • Place the nuts into a food processor and using a grating blade pulse until smooth - this may take some time, so be patient.
  • You can reserve some chopped nuts for later to create a chunky texture.
  • Update: Since I got my new Kenwood mixer with a food processor attachment, I don't use anything else to make nut / seed butter.
  • It's strong, doesn't overheat and takes just a few minutes to make smooth butter! At first, the mixture will be dry.
  • Scrape down the sides of your processor several times with a rubber spatula if the mixture gets stuck on it.
  • Add the oil and ...
  • ...
  • keep blending until you reach the desired consistency.
  • This could take 5-15 minutes depending on which food processor you are using.
  • You don't need to use the oil but I prefer to add some to create a smoother texture.
  • I used an immersion blender from Bamix but you may find it easier if you use Vitamix or Blendtec.
  • Spoon the butter in a glass container and keep refrigerated or at room temperature.
  • Enjoy!


Calories: 430kcal

Originally posted 2019-02-20 17:39:06.

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