18 Delicious Cashew Butter Recipes Easy to Make

Get ready to transform your meals with the creamy, nutty goodness of cashew butter! Whether you’re whipping up quick dinners, indulging in seasonal favorites, or craving some comfort food, our roundup of 18 delicious recipes has something for every home cook in North America. Easy to make and impossible to resist, these dishes will have you reaching for that jar of cashew butter again and again. Let’s dive in!

Homemade Creamy Cashew Butter

Drizzling sunlight through the kitchen window, the process of making homemade creamy cashew butter feels like a quiet morning ritual, transforming simple ingredients into something rich and comforting.

Ingredients

• 2 cups raw cashews
• 1 tbsp coconut oil
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F and spread the raw cashews evenly on a baking sheet.
2. Roast the cashews for 10 minutes, stirring halfway through, until they are golden and fragrant. Tip: Watch closely to prevent burning, as nuts can go from perfectly roasted to overdone quickly.
3. Allow the cashews to cool for 5 minutes before transferring them to a high-powered food processor.
4. Process the cashews on high for 5 minutes, scraping down the sides every minute, until a crumbly texture forms. Tip: Patience is key here; the cashews will go from crumbly to creamy as the natural oils release.
5. Add the coconut oil and sea salt, then continue to process for another 3-5 minutes until the mixture is smooth and creamy. Tip: For a thinner consistency, add more coconut oil one teaspoon at a time until desired texture is achieved.
6. Transfer the creamy cashew butter to a clean, airtight jar and store in the refrigerator.

Just like that, you’ve created a velvety spread with a subtly sweet, nutty flavor that’s perfect on toast, swirled into oatmeal, or even as a base for dairy-free sauces. The texture is luxuriously smooth, with a richness that belies its simple ingredient list.

Spicy Cashew Butter Stir Fry

On a quiet evening, when the kitchen feels like a sanctuary, there’s something deeply comforting about stirring together a dish that’s both nourishing and vibrant. This Spicy Cashew Butter Stir Fry is a melody of textures and flavors, a simple yet profound dish that brings warmth to any table.

Ingredients

• 1 cup jasmine rice
• 2 tbsp vegetable oil
• 1 lb chicken breast, thinly sliced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 3 tbsp spicy cashew butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp red pepper flakes
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1/4 cup water

Instructions

1. Rinse 1 cup jasmine rice under cold water until the water runs clear, then cook according to package instructions. Tip: Let the rice sit covered for 5 minutes after cooking for the perfect texture.
2. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 lb thinly sliced chicken breast, cooking for 5-7 minutes until no longer pink. Remove and set aside.
3. In the same skillet, add 1 sliced red bell pepper and 1 cup broccoli florets. Stir-fry for 3-4 minutes until slightly tender.
4. Reduce heat to medium. Add 3 tbsp spicy cashew butter, 2 tbsp soy sauce, 1 tbsp honey, 1 tsp red pepper flakes, 2 minced garlic cloves, and 1 inch grated ginger to the skillet. Stir until the sauce is smooth.
5. Return the chicken to the skillet, adding 1/4 cup water to loosen the sauce if needed. Simmer for 2 minutes, ensuring everything is well coated. Tip: For extra heat, add more red pepper flakes to taste.
6. Serve the stir fry over the cooked jasmine rice. Tip: Garnish with chopped green onions or extra cashew butter for added flavor and texture.

Mouthwatering and rich, this dish balances the creamy depth of cashew butter with a kick of heat, all clinging to tender chicken and crisp vegetables. Try serving it with a side of pickled vegetables to cut through the richness, or drizzle with a little extra honey for a sweet contrast.

Cashew Butter and Banana Smoothie

Evenings like these call for something simple, yet nourishing—a smoothie that feels like a gentle embrace after a long day. The cashew butter and banana smoothie is just that, a creamy blend that whispers of comfort and ease.

Ingredients

• 1 cup almond milk
• 1 ripe banana
• 2 tbsp cashew butter
• 1 tsp honey
• 1/2 cup ice cubes

Instructions

1. Peel the banana and break it into chunks.
2. Add the banana chunks, almond milk, cashew butter, and honey to a blender.
3. Blend on high speed for 30 seconds, or until the mixture is smooth.
4. Add the ice cubes and blend again for another 30 seconds, or until the smoothie is frothy and the ice is fully incorporated.
5. Pour the smoothie into a glass and serve immediately.

Whisking together these ingredients creates a smoothie that’s luxuriously thick, with the natural sweetness of banana and the rich, nutty depth of cashew butter. For an extra touch of indulgence, drizzle a little extra cashew butter on top or sprinkle with cinnamon before serving.

Vegan Cashew Butter Cookies

How quietly the morning unfolds, with the sun barely peeking through the curtains, it’s the perfect moment to bake something sweet and simple. These Vegan Cashew Butter Cookies are a tender nod to comfort, blending the richness of cashew butter with the subtle sweetness of maple syrup, creating a treat that’s both nourishing and indulgent.

Ingredients

– 1 cup cashew butter
– 1/2 cup maple syrup
– 1 tsp vanilla extract
– 1 1/2 cups almond flour
– 1/2 tsp baking soda
– 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the cashew butter and maple syrup until smooth.
3. Add the vanilla extract to the mixture and stir to combine.
4. In a separate bowl, whisk together the almond flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. Tip: If the dough is too sticky, chill it in the refrigerator for 10 minutes to make it easier to handle.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
7. Flatten each ball slightly with the back of a fork, creating a crisscross pattern. Tip: Dip the fork in water between cookies to prevent sticking.
8. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, as they will firm up upon cooling.

Only when you take that first bite do you truly appreciate the delicate balance of flavors and textures—crisp edges giving way to a soft, chewy center. Serve these cookies alongside a cold glass of almond milk for a simple yet satisfying treat, or crumble them over dairy-free ice cream for an extra special dessert.

Cashew Butter Chocolate Fudge

Venturing into the realm of homemade sweets, there’s something deeply comforting about creating a batch of cashew butter chocolate fudge. It’s a process that invites patience, offering a moment to slow down and savor the simple pleasures of cooking.

Ingredients

• 1 cup cashew butter
• 1/2 cup coconut oil
• 1/2 cup cocoa powder
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp sea salt

Instructions

1. Line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal.
2. In a medium saucepan, combine 1 cup cashew butter, 1/2 cup coconut oil, and 1/2 cup cocoa powder over low heat. Stir continuously until the mixture is smooth and fully combined, about 5 minutes.
3. Remove the saucepan from heat and stir in 1/4 cup maple syrup, 1 tsp vanilla extract, and 1/4 tsp sea salt until well incorporated.
4. Pour the mixture into the prepared baking dish, using a spatula to spread it evenly.
5. Place the dish in the refrigerator and chill for at least 2 hours, or until the fudge is firm to the touch.
6. Once set, lift the fudge out of the dish using the parchment overhang and cut into small squares.

Kindly note the fudge’s rich, velvety texture and the perfect balance of sweet and salty flavors. For an extra touch, sprinkle a pinch of sea salt on top before serving, or pair with a cup of strong coffee to complement its deep chocolate notes.

Healthy Cashew Butter Energy Balls

Whispering the morning into existence, there’s something profoundly comforting about creating snacks that nourish both the body and the soul. These Healthy Cashew Butter Energy Balls are a testament to the joy of simple, wholesome ingredients coming together in perfect harmony.

Ingredients

• 1 cup cashew butter
• 1/2 cup rolled oats
• 1/4 cup honey
• 1/4 cup ground flaxseed
• 1/4 cup mini dark chocolate chips
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/8 tsp sea salt

Instructions

1. In a large mixing bowl, combine 1 cup cashew butter, 1/2 cup rolled oats, 1/4 cup honey, 1/4 cup ground flaxseed, 1 tsp vanilla extract, 1/2 tsp cinnamon, and 1/8 tsp sea salt. Stir until the mixture is uniformly mixed.
2. Fold in 1/4 cup mini dark chocolate chips gently to ensure they’re evenly distributed without breaking.
3. Using a tablespoon, scoop the mixture and roll between your palms to form 1-inch balls. If the mixture is too sticky, chilling it in the refrigerator for 15 minutes can make handling easier.
4. Place the formed balls on a baking sheet lined with parchment paper, ensuring they’re not touching.
5. Refrigerate the energy balls for at least 30 minutes to set. This step is crucial for achieving the perfect texture.

Delightfully chewy with a subtle crunch from the oats and chocolate chips, these energy balls are a symphony of textures and flavors. Serve them chilled for a refreshing snack or slightly warmed to enhance the cashew butter’s richness.

Cashew Butter and Jelly Sandwich Upgrade

Lately, I’ve found myself revisiting the simplicity of childhood favorites, but with a twist that speaks to my grown-up palate. This cashew butter and jelly sandwich upgrade is a nod to those lazy afternoons, now reimagined with a touch of sophistication and a whole lot of crunch.

Ingredients

• 2 slices whole grain bread
• 2 tbsp cashew butter
• 1 tbsp raspberry jam
• 1/4 cup crushed cashews
• 1 tbsp honey
• 1/2 tsp cinnamon

Instructions

1. Toast the whole grain bread in a toaster until golden brown, about 2 minutes, for a crisp texture that contrasts beautifully with the creamy filling.
2. Spread cashew butter evenly on one slice of the toasted bread, ensuring coverage to the edges for maximum flavor in every bite.
3. Drizzle honey over the cashew butter, then sprinkle cinnamon on top to add a warm, spicy note that complements the nuttiness.
4. Spread raspberry jam on the other slice of toasted bread, creating a sweet and tart layer that balances the richness of the cashew butter.
5. Press the crushed cashews onto the jam-covered slice, adding a delightful crunch and nutty depth to the sandwich.
6. Carefully join the two slices together, pressing lightly to secure the layers without squeezing out the fillings.
7. Cut the sandwich diagonally for an elegant presentation, revealing the beautiful layers within.

Crunchy, creamy, and perfectly balanced, this sandwich is a symphony of textures and flavors. Serve it with a side of fresh berries for a refreshing contrast, or enjoy it as is for a quick, satisfying meal that feels anything but ordinary.

Thai Cashew Butter Sauce for Noodles

As the morning light filters through the kitchen window, there’s something deeply comforting about the thought of blending cultures and flavors into a dish that feels both familiar and exciting. Today, let’s gently stir together the rich, nutty essence of Thai cuisine with the simple joy of noodles, creating a sauce that’s as versatile as it is delicious.

Ingredients

• 1/2 cup creamy cashew butter
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp lime juice
• 1 tsp grated ginger
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes
• 1/3 cup warm water

Instructions

1. In a medium bowl, combine 1/2 cup creamy cashew butter, 2 tbsp soy sauce, 1 tbsp maple syrup, and 1 tbsp lime juice. Whisk until smooth.
2. Add 1 tsp grated ginger, 1/2 tsp garlic powder, and 1/4 tsp red pepper flakes to the bowl. Stir to incorporate the spices evenly throughout the sauce.
3. Gradually pour in 1/3 cup warm water, stirring continuously, until the sauce reaches a pourable consistency. Tip: Adjust the water amount slightly if you prefer a thicker or thinner sauce.
4. Let the sauce sit for 5 minutes to allow the flavors to meld. Tip: For a deeper flavor, cover and refrigerate the sauce for up to 24 hours before using.
5. When ready to serve, drizzle the sauce over cooked noodles of your choice. Tip: Toss the noodles with the sauce while they’re still warm to help the sauce cling better.

Kindly note how the sauce coats each noodle with a velvety layer, its sweetness balanced by a hint of spice and tang. For an extra crunch, sprinkle toasted cashews on top, or add a handful of fresh herbs to brighten the dish further.

Cashew Butter Pancakes with Maple Syrup

There’s something deeply comforting about the ritual of making pancakes on a quiet morning, especially when they’re infused with the rich, nutty essence of cashew butter and drizzled with the golden sweetness of maple syrup.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1/4 cup cashew butter
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• Maple syrup, for serving

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt until well combined.
2. In another bowl, mix 1 cup buttermilk, 1/4 cup cashew butter, 1 large egg, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined; a few lumps are okay to ensure fluffy pancakes.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
7. Serve warm with maple syrup drizzled on top.

Now, these pancakes emerge with a tender crumb and a subtle cashew butter richness that pairs beautifully with the maple syrup. For an extra touch, sprinkle toasted cashew pieces on top or serve with a side of fresh berries to cut through the sweetness.

Raw Cashew Butter Cheesecake

Today, as the light filters softly through the kitchen window, I find myself drawn to the simplicity and richness of creating something truly nourishing. This raw cashew butter cheesecake is a testament to the beauty of minimal ingredients coming together to form something unexpectedly decadent.

Ingredients

• 2 cups raw cashews, soaked overnight
• 1/2 cup pure maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1 cup almond flour
• 2 tbsp coconut oil, melted
• 1 tbsp pure maple syrup
• 1/4 tsp sea salt

Instructions

1. Drain the soaked cashews and rinse them under cold water until the water runs clear.
2. In a high-speed blender, combine the cashews, 1/2 cup maple syrup, 1/4 cup melted coconut oil, vanilla extract, and 1/4 tsp sea salt. Blend on high until the mixture is completely smooth, scraping down the sides as needed.
3. In a medium bowl, mix the almond flour, 2 tbsp melted coconut oil, 1 tbsp maple syrup, and 1/4 tsp sea salt until the mixture resembles wet sand.
4. Press the almond flour mixture firmly into the bottom of a 7-inch springform pan to form the crust. Use the back of a spoon to smooth it evenly.
5. Pour the cashew mixture over the crust, tapping the pan gently on the counter to remove any air bubbles.
6. Freeze the cheesecake for at least 4 hours, or until set.
7. Before serving, let the cheesecake sit at room temperature for 10 minutes to soften slightly.

You’ll find the texture of this cheesecake luxuriously creamy, with a subtle nuttiness that’s perfectly balanced by the sweetness of maple. For an elegant touch, garnish with fresh berries or a drizzle of melted dark chocolate before slicing.

Cashew Butter Stuffed Dates

Remembering the simple joys of life often leads me back to the kitchen, where the act of creating something sweet and nourishing feels like a quiet celebration. Today, I find myself drawn to the humble yet utterly satisfying combination of cashew butter and dates, a pairing that whispers of comfort and simplicity.

Ingredients

• 12 Medjool dates
• 1/4 cup cashew butter
• 1/2 tsp sea salt
• 1 tbsp coconut oil, melted
• 1/4 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F to toast the dates lightly, enhancing their natural sweetness.
2. Carefully slice each date lengthwise, removing the pit while keeping the date intact. A sharp knife works best here to avoid tearing.
3. In a small bowl, mix the cashew butter with sea salt until well combined. This slight saltiness will balance the sweetness of the dates.
4. Using a teaspoon, gently stuff each date with the cashew butter mixture, pressing the edges together slightly to seal.
5. Place the stuffed dates on a baking sheet lined with parchment paper and drizzle with melted coconut oil. Bake for 5 minutes, just until the dates are warm and slightly softened.
6. While the dates are baking, melt the dark chocolate chips in a double boiler or microwave in 30-second intervals, stirring until smooth.
7. Once the dates are out of the oven, drizzle them with the melted chocolate. Allow them to cool for a few minutes before serving, letting the chocolate set slightly.

Biting into these cashew butter stuffed dates reveals a delightful contrast of textures—the creamy filling against the chewy date, all wrapped in a thin layer of crisp chocolate. Serve them atop a dollop of Greek yogurt for an extra layer of creaminess, or alongside a cup of strong coffee to cut through the sweetness.

Gluten-Free Cashew Butter Bread

Sometimes, the simplest ingredients can transform into something unexpectedly comforting. This gluten-free cashew butter bread is a testament to that, blending nutty richness with a tender crumb that feels like a warm embrace.

Ingredients

• 1 cup cashew butter
• 3 eggs
• 1/4 cup honey
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tbsp apple cider vinegar

Instructions

1. Preheat your oven to 350°F and line a loaf pan with parchment paper for easy removal.
2. In a large bowl, whisk together the cashew butter, eggs, and honey until smooth and fully combined.
3. Gently fold in the baking soda and salt, ensuring they’re evenly distributed throughout the batter.
4. Stir in the apple cider vinegar last; this will help the bread rise and add a slight tang.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.
6. Bake for 30-35 minutes, or until the top is golden and a toothpick inserted comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Cooling the bread properly ensures it sets without becoming too dense. The result is a subtly sweet, moist loaf with a delicate crumb that pairs wonderfully with a drizzle of honey or a smear of jam. For an extra touch, toast slices lightly and top with fresh berries for a delightful contrast.

Cashew Butter and Coconut Oatmeal

Yesterday, as the first light touched the kitchen, I found myself craving something warm, something that felt like a hug in a bowl. That’s when the idea of cashew butter and coconut oatmeal came to me, a dish that promises comfort with every spoonful.

Ingredients

• 1 cup rolled oats
• 2 cups water
• 1/2 cup coconut milk
• 2 tbsp cashew butter
• 1 tbsp honey
• 1/4 tsp salt
• 1/4 cup shredded coconut

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil over high heat.
2. Add 1 cup of rolled oats and reduce the heat to medium-low, stirring occasionally to prevent sticking.
3. After 5 minutes, stir in 1/2 cup of coconut milk and 1/4 tsp of salt, blending them well into the oats.
4. Continue cooking for another 3 minutes, then remove the saucepan from the heat.
5. Stir in 2 tbsp of cashew butter and 1 tbsp of honey until fully incorporated.
6. Let the oatmeal sit for 2 minutes to thicken.
7. Garnish with 1/4 cup of shredded coconut before serving.

Mornings like these call for dishes that are not just nourishing but also a delight to the senses. The oatmeal turns out luxuriously creamy, with the cashew butter adding a rich depth and the coconut lending a subtle sweetness and texture. Try topping it with fresh berries or a drizzle of extra honey for a morning treat that feels indulgent yet wholesome.

Savory Cashew Butter Soup

Sometimes, the simplest ingredients come together to create something unexpectedly comforting. Savory cashew butter soup is one of those dishes that feels like a warm embrace on a chilly evening, its creamy texture and rich flavors inviting you to slow down and savor each spoonful.

Ingredients

• 1 cup raw cashews
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt to taste

Instructions

1. Soak the raw cashews in warm water for at least 1 hour to soften them, then drain. Tip: Soaking overnight in the fridge yields an even creamier texture.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic, ground cumin, and smoked paprika to the pot. Stir constantly for 1 minute to release the aromas.
4. Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat and simmer for 10 minutes to meld the flavors.
5. Transfer the soup to a blender, add the soaked cashews, and blend on high until completely smooth. Tip: For extra smoothness, strain the soup through a fine-mesh sieve.
6. Return the soup to the pot and warm over low heat. Season with salt as needed. Tip: A pinch of lemon zest can brighten the flavors before serving.

Delightfully creamy with a hint of smokiness, this soup pairs beautifully with crusty bread or a sprinkle of roasted cashews for added crunch. Its velvety texture makes it a luxurious yet simple dish that’s sure to impress.

Cashew Butter and Avocado Toast

Even on the busiest mornings, there’s a quiet joy in preparing something simple yet nourishing. This cashew butter and avocado toast is a testament to that, blending creamy textures with a hint of crunch for a start to the day that feels both indulgent and wholesome.

Ingredients

• 2 slices whole grain bread
• 1/2 ripe avocado
• 2 tbsp cashew butter
• 1 tsp honey
• 1/4 tsp sea salt
• 1/8 tsp red pepper flakes
• 1 tbsp olive oil

Instructions

1. Preheat a skillet over medium heat for 2 minutes until it’s warm to the touch.
2. Brush both sides of the whole grain bread slices lightly with olive oil.
3. Toast the bread in the skillet for 2-3 minutes on each side, or until golden brown and crisp.
4. While the bread toasts, mash the avocado in a small bowl until smooth, leaving some chunks for texture.
5. Spread 1 tbsp of cashew butter evenly on each slice of toasted bread.
6. Top the cashew butter with the mashed avocado, dividing it equally between the two slices.
7. Drizzle each toast with 1/2 tsp of honey, then sprinkle with sea salt and red pepper flakes.
8. Serve immediately, allowing the warmth of the toast to slightly melt the cashew butter for a richer flavor.

The toast offers a delightful contrast between the creamy avocado and the smooth, nutty cashew butter, with the honey adding a subtle sweetness that balances the slight heat from the red pepper flakes. For an extra touch of elegance, garnish with a few whole cashews or a sprinkle of edible flowers.

Cashew Butter Protein Bars

Under the soft glow of the morning light, there’s something deeply comforting about crafting your own protein bars, especially when they’re as nourishing and satisfying as these cashew butter delights. It’s a simple pleasure, really, blending wholesome ingredients into something that feels both indulgent and kind to the body.

Ingredients

• 1 cup cashew butter
• 1/2 cup honey
• 1/2 cup vanilla protein powder
• 1/4 cup chia seeds
• 1/4 cup dark chocolate chips
• 1 tsp vanilla extract
• 1/2 tsp sea salt

Instructions

1. Line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal.
2. In a medium saucepan over low heat, combine 1 cup cashew butter and 1/2 cup honey, stirring until smooth and fully incorporated.
3. Remove the saucepan from heat and stir in 1/2 cup vanilla protein powder, 1/4 cup chia seeds, 1 tsp vanilla extract, and 1/2 tsp sea salt until the mixture is uniform.
4. Fold in 1/4 cup dark chocolate chips gently to distribute them evenly throughout the mixture.
5. Transfer the mixture to the prepared baking dish, pressing down firmly with a spatula to create an even layer.
6. Chill in the refrigerator for at least 2 hours, or until the bars are firm enough to cut.
7. Once set, lift the bars out of the dish using the parchment overhang and cut into 12 equal bars.

Each bite of these bars offers a delightful contrast between the creamy cashew butter and the crunch of chia seeds, with the dark chocolate chips adding a rich, melty surprise. They’re perfect as a post-workout snack or a sweet treat with your afternoon coffee, embodying the essence of homemade goodness.

Sweet and Sour Cashew Butter Dressing

Yesterday, as the golden light of late summer streamed through my kitchen window, I found myself reaching for the jar of cashew butter, inspired to create something that marries the richness of nuts with the bright tang of vinegar. This Sweet and Sour Cashew Butter Dressing is a testament to the beauty of simple ingredients coming together to create something unexpectedly delightful.

Ingredients

• 1/2 cup cashew butter
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1/4 tsp salt
• 1/4 cup water

Instructions

1. In a medium bowl, combine 1/2 cup cashew butter, 2 tbsp apple cider vinegar, 1 tbsp maple syrup, and 1/4 tsp salt. Tip: For a smoother dressing, ensure the cashew butter is at room temperature before mixing.
2. Slowly add 1/4 cup water to the mixture, whisking continuously until the dressing reaches your desired consistency. Tip: The dressing will thicken as it sits, so consider adding a little extra water if you prefer a thinner consistency.
3. Taste the dressing and adjust the seasoning if necessary. Tip: If the dressing is too tangy for your liking, a drizzle more of maple syrup can balance the flavors beautifully.

Gently drizzled over a crisp salad or used as a dip for fresh spring rolls, this dressing brings a creamy texture and a harmonious blend of sweet and sour notes that elevate any dish it accompanies. The subtle nuttiness of the cashew butter adds depth, making each bite a discovery of flavors.

Cashew Butter Ice Cream

Falling into the rhythm of a quiet kitchen morning, the thought of crafting something both nourishing and indulgent feels like a gentle embrace. Today, it’s the creamy, dreamy allure of cashew butter ice cream that calls, a dessert that marries simplicity with depth in every spoonful.

Ingredients

• 1 cup raw cashews
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1 1/2 cups full-fat coconut milk

Instructions

1. Soak the raw cashews in warm water for at least 4 hours, then drain and rinse. This softens them for a smoother blend.
2. In a high-speed blender, combine the soaked cashews, maple syrup, melted coconut oil, vanilla extract, and sea salt. Blend on high until completely smooth, scraping down the sides as needed.
3. Add the full-fat coconut milk to the blender and pulse until fully incorporated. The mixture should be velvety with no lumps.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
5. Transfer the churned ice cream to a freezer-safe container. Cover with parchment paper pressed directly onto the surface to prevent ice crystals, then seal with a lid.
6. Freeze for at least 4 hours, or until firm enough to scoop.

Just as the last spoonful disappears, you’ll notice the ice cream’s luxurious texture, a testament to the cashews’ richness. Serve it with a drizzle of warm caramel or a sprinkle of crushed cashews for an extra touch of elegance.

Conclusion

Cashew butter is a versatile and delicious ingredient that can transform your meals and snacks into something extraordinary. Our roundup of 18 easy-to-make recipes showcases its incredible potential. We invite you to dive into these tasty creations, find your favorites, and share your experiences in the comments below. Don’t forget to spread the love by pinning this article on Pinterest for fellow home cooks to discover!