Two Ingredient Cashew Butter

Listen, I know that pre-packaged nut butters are convenient, but can we talk about how much better homemade ones are?! I mean, what’s even in store bought ones? I’m gonna guess that the answer is a lot of unnecessary salt and sugar. Not to mention a bunch of preservatives to help extend shelf life. This cashew butter, however, contains literally two ingredients and is ridiculously easy to make. And you won’t need to worry about shelf life because it won’t last long enough for it to matter.

I first got hooked on cashew butter a few weeks ago. I’d hosted an Instagram collaboration where a bunch of food bloggers and I made and posted about each other’s recipes. I ended up making a roasted carrot soup with cashew butter and chili created by my friend Cherise over at Morning, Delicious. The soup was a delight. But so was the cashew butter. I’m ashamed to admit that in my 30 years on this Earth I’d never once tried it. Don’t worry, though. I’ve come up with a bomb recipe for a homemade version and am now making up for all that lost time.

Not quite sure how to use this delectable treat? Well, the answer is simple: the same way you’d use peanut butter or almond butter. Or pistachio butter, if you’re into that sort of thing. (And if you are, I’ve got a recipe for you!) Toast, sandwiches, and smoothies are a few easy examples, though. Dunking apples or celery stick into nut butter is also a classic (and delicious) use case.

And… that’s it. This has to be the easiest recipe I’ve ever written. You’re welcome. If you end up making this, let me know how you like it in the comments or on Instagram! And if you come up with a cool new use for it, I’d love to hear about it!