Easy Honey Cardamom Cashew Butter

Sometimes, the simplest recipes really are the best recipes. No fuss and full of flavor? I’m totally on board. Recently, I had a craving for cashew butter but didn’t want to run to the store and really wasn’t excited about dropping $12 on a jar of nut butter. Digging in my pantry, I found a bag of cashews I had picked up the week before and I decided I was going to take matters into my own hands. A few short minutes later, our Easy Honey Cardamom Cashew Butter was born.

With only 5 ingredients and no cooking required, this cashew butter is about as easy as it gets. In less than 10 minutes, you can have a jar of creamy cashew butter ready to devour by the spoonful or plop onto some toast or a bagel. Simply grab a cup or two of roasted cashews and a good food processor or high speed blender (like a Blendtec or Vitamix). After a quick pulse or three in the food processor with a few spices (in this case, kosher salt and ground cardamom), we add a little honey for sweetness and set the food processor to run on until the nuts and spices blend into a smooth, creamy butter. Try not to eat it all straight out of the processing jar!

A few notes on homemade nut butters: I prefer to use roasted cashews as they really release their oils faster and better, resulting in a smoother nut butter but if you only have raw cashews you can definitely roast them in the oven for a few minutes until just golden. I like to use unsalted nuts when possible, allowing me to better control the salt level of the finished butter, but use what you’ve got. If you want a really smooth nut butter and don’t mind adding an extra ingredient, a tablespoon of melted coconut oil will make the butter more spreadable and lend a lovely hint of flavor.

One of the best parts about making homemade nut butter is the fact that you can save money and get great flavors you can’t find in a store. This particular cashew butter is all dressed up with the addition of some honey and a hint of cardamom, a nod to my Scandinavian roots. If you’re not familiar with cardamom, it’s a common spice in Norwegian and Swedish baked goods and has a warm, sweet, and almost cinnamon like quality with just a bit of citrus. A little goes a long way so start small and you can definitely add more if you want. It pairs beautifully with cinnamon or ginger and makes this cashew butter perfect for topping toast, dessert crackers, or even biscuits for tea time. I love it on bread with sliced bananas and a cup of coffee. Actually, let’s be honest – I usually just eat it straight out of the jar with a spoon.

This recipe makes a generous cup of cashew butter and doubles easily. It stores well in the fridge in an airtight container for a week or two. Enjoy!

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Easy Honey Cardamom Cashew Butter

Impress your friends with our easy, wholesome cashew butter, flavored with honey and a hint of cardamom. 

Course Dips

Prep Time 10 minutes

Total Time 10 minutes

Servings 1 cup

Author With Two Spoons

Ingredients

• 2 cups roasted cashews
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cardamom
• 3 Tablespoons honey
• 1 Tablespoon coconut oil, melted (this is optional)

Instructions

1. In the bowl of a food processor, pulse together the cashews, cardamom, and salt until a fine meal forms. 

2. Add the honey, and if using, the melted coconut oil and process until smooth, stirring down as needed. This will take approximately 3-5 minutes, depending on your food processor. Adjust salt as needed to taste.

3. Serve on toast with sliced bananas or simply with a spoon! Store leftovers in an airtight jar in the refrigerator for 1-2 weeks. 

Recipe Notes

The coconut oil is optional, but will result in a smoother cashew butter. Similarly, you can use raw cashews but roasting the cashews (or using already roasted cashews) allows the oils to release and creates a smoother butter.