Vegan Cashew Butter
Creamy, rich, and made entirely from plants, this spreadable cashew butter is the kind of thing you'll want to keep stocked in your fridge at all times. Soaking the raw cashews before blending is the secret to that silky, uniform texture — no graininess, no chunks, just a smooth and luscious spread that rivals anything dairy-based. Melted coconut oil and a touch of avocado oil give it that satisfying, buttery mouthfeel, while apple cider vinegar adds a subtle tang that makes it taste surprisingly complex. A pinch of nutritional yeast is optional but worth it if you want a hint of savory depth. The whole thing sets up firm in the fridge and becomes perfectly spreadable the moment you pull it out, making it incredibly easy to slice or scoop onto whatever you're eating. With 16 servings per batch, it's an efficient make-ahead staple that works beautifully on toast, melted over warm grains, or anywhere you'd reach for a conventional spread. Store-bought alternatives often sneak in dairy derivatives or additives, so making your own means you know exactly what's in it.
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Learn more →Ingredients
16 servings
- 1 cup raw cashews, soaked in cold water for at least 2 hours, then drained and rinsed
- ½ cup refined coconut oil, melted
- 3 tbsp unsweetened non-dairy milk
- 1 tbsp refined avocado oil or light olive oil
- 1 tsp apple cider vinegar
- ½ tsp fine sea salt
- ¼ tsp nutritional yeast (optional)
Instructions
- 1
Drain and rinse the soaked cashews, then add them to a high-speed blender or food processor along with the melted coconut oil, non-dairy milk, avocado oil, apple cider vinegar, salt, and nutritional yeast, if using.
- 2
Blend on high for 2–3 minutes, scraping down the sides every 30 seconds, until the mixture is completely smooth and creamy with no visible cashew pieces — it should look like a pourable, uniform cream.
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