23 Delicious Cashew Butter Recipes Easy to Make

Perfect for those who adore the creamy, rich flavor of cashew butter, we’ve rounded up 23 scrumptious recipes that are a breeze to whip up in your own kitchen. Whether you’re craving something sweet, savory, or downright decadent, these ideas will transform your meals and snacks into nutty delights. Dive in and discover how versatile cashew butter can be—your taste buds will thank you!

Homemade Cashew Butter

Kickstart your morning with this creamy, dreamy Homemade Cashew Butter—it’s ridiculously easy to whip up and tastes a million times better than store-bought.

Ingredients

• For the cashew butter:
• 3 cups raw cashews
• 1 tbsp coconut oil, melted
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 350°F. Spread the cashews in a single layer on a baking sheet.
2. Roast the cashews for 10 minutes, stirring halfway through, until they’re golden and fragrant. Tip: Keep an eye on them to prevent burning.
3. Let the cashews cool for 5 minutes, then transfer them to a high-powered blender or food processor.
4. Blend the cashews on high for 1 minute, then scrape down the sides. Tip: The mixture will go from crumbly to a thick paste before becoming smooth.
5. Add the melted coconut oil and sea salt. Continue blending for another 2-3 minutes, stopping to scrape the sides as needed, until ultra-smooth and creamy. Tip: If the butter is too thick, add a bit more coconut oil, 1 tsp at a time.

Buttery, rich, and slightly sweet, this cashew butter is perfect slathered on toast, swirled into oatmeal, or eaten straight off the spoon. Try stirring in a dash of cinnamon or cocoa powder for a fun twist.

Cashew Butter Smoothie

Power up your morning with this creamy cashew butter smoothie—packed with protein, it’s the ultimate grab-and-go breakfast that tastes like dessert.

Ingredients

• For the smoothie:
• 1 cup unsweetened almond milk
• 2 tbsp cashew butter
• 1 frozen banana, sliced
• 1 tbsp honey
• 1/2 tsp vanilla extract
• 1 cup ice cubes

Instructions

1. Pour 1 cup unsweetened almond milk into a blender.
2. Add 2 tbsp cashew butter to the blender.
3. Drop in 1 frozen banana, sliced, for natural sweetness and creaminess.
4. Drizzle 1 tbsp honey over the ingredients for a touch of sweetness.
5. Sprinkle 1/2 tsp vanilla extract into the blender for flavor depth.
6. Toss in 1 cup ice cubes to thicken the smoothie.
7. Blend on high for 45 seconds, or until the mixture is completely smooth and no ice chunks remain.
8. Pour the smoothie into a tall glass and serve immediately for the best texture.

Enjoy the velvety texture and rich, nutty flavor of this smoothie. Elevate it by topping with a drizzle of cashew butter and a sprinkle of crushed cashews for extra crunch.

Vegan Cashew Butter Cookies

Look no further for a cookie that’s both indulgent and kind to the planet. These vegan cashew butter cookies are a game-changer, blending rich flavors with a guilt-free twist.

Ingredients

• For the dough:
  • 1 cup creamy cashew butter
  • 1/2 cup coconut sugar
  • 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
  • 1 tsp vanilla extract
  • 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 small bowl, whisk together the ground flaxseed and water to make the flax egg. Set aside for 5 minutes to thicken.
3. In a large bowl, mix the cashew butter, coconut sugar, flax egg, and vanilla extract until smooth.
4. Stir in the baking soda and salt until just combined. Tip: Don’t overmix to keep the cookies tender.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
6. Flatten each ball slightly with a fork, creating a crisscross pattern. Tip: Dip the fork in water to prevent sticking.
7. Bake for 10-12 minutes, or until the edges are golden. Tip: The cookies will firm up as they cool, so don’t overbake.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Delight in cookies that are crispy on the outside, chewy on the inside, with a nutty depth that’s irresistible. Serve them with a drizzle of melted dark chocolate for an extra decadent touch.

Cashew Butter and Banana Sandwich

Forget everything you know about boring sandwiches—this cashew butter and banana combo is a game-changer. Slather, slice, and savor in under 5 minutes.

Ingredients

• For the sandwich:
• 2 slices whole wheat bread
• 2 tbsp cashew butter
• 1 medium banana, sliced
• 1 tsp honey
• 1/4 tsp cinnamon

Instructions

1. Toast 2 slices of whole wheat bread until golden brown for extra crunch.
2. Spread 1 tbsp of cashew butter evenly on each slice of toast.
3. Arrange banana slices on one piece of toast, covering the cashew butter layer completely.
4. Drizzle 1 tsp of honey over the banana slices for a touch of sweetness.
5. Sprinkle 1/4 tsp of cinnamon on top to add warmth and depth to the flavors.
6. Place the second slice of toast, cashew butter side down, on top of the bananas to complete the sandwich.
7. Cut the sandwich diagonally for easy handling and a stylish presentation.

Light, creamy, and subtly sweet, this sandwich is a perfect quick breakfast or snack. Try it with a drizzle of melted dark chocolate for an indulgent twist.

Chocolate Cashew Butter Cups

Unleash your inner chocolatier with these decadent Chocolate Cashew Butter Cups—easy, no-bake, and irresistibly creamy.

Ingredients

• For the chocolate layer:
  • 1 cup dark chocolate chips
  • 1 tbsp coconut oil
• For the cashew butter layer:
  • 1/2 cup cashew butter
  • 2 tbsp maple syrup
  • 1/4 tsp sea salt

Instructions

1. Line a mini muffin tin with paper liners.
2. In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until fully melted—about 1.5 minutes total.
3. Pour 1 tsp of melted chocolate into each liner, spreading evenly. Tap the tin gently to remove air bubbles.
4. Freeze the chocolate layer for 10 minutes to set.
5. Meanwhile, mix cashew butter, maple syrup, and sea salt in a small bowl until smooth.
6. Remove the tin from the freezer. Spoon 1/2 tsp of the cashew butter mixture onto each chocolate layer.
7. Top with another tsp of melted chocolate, covering the cashew butter completely.
8. Freeze again for 15 minutes, or until firm.
9. Pop the cups out of the liners and serve immediately, or store in the fridge.

Bite into these cups for a crunchy yet creamy experience, with the rich chocolate perfectly balancing the sweet, salty cashew butter. Try drizzling with extra melted chocolate for a fancy finish.

Cashew Butter Energy Balls

Whip up these no-bake Cashew Butter Energy Balls for a quick, energizing snack that’s packed with protein and flavor. Perfect for on-the-go munching or a post-workout boost!

Ingredients

• For the balls:
  • 1 cup creamy cashew butter
  • 1/2 cup rolled oats
  • 1/4 cup honey
  • 1/4 cup ground flaxseed
  • 1/4 cup mini chocolate chips
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
• For coating (optional):
  • 1/4 cup shredded coconut

Instructions

1. In a large mixing bowl, combine 1 cup creamy cashew butter, 1/2 cup rolled oats, 1/4 cup honey, 1/4 cup ground flaxseed, 1/4 cup mini chocolate chips, 1 tsp vanilla extract, and 1/2 tsp cinnamon. Tip: If the mixture is too sticky, chill it in the fridge for 10 minutes to make it easier to handle.
2. Using your hands, roll the mixture into 1-inch balls. Tip: Wet your hands slightly to prevent the mixture from sticking.
3. If desired, roll the balls in 1/4 cup shredded coconut for extra texture and flavor. Tip: For a nuttier flavor, toast the coconut lightly before rolling.
4. Place the balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to set.

Just like that, you’ve got a batch of chewy, nutty energy balls with a hint of sweetness from the chocolate chips. Try drizzling them with melted dark chocolate for an extra decadent treat!

Spicy Cashew Butter Noodles

Viral for a reason, these Spicy Cashew Butter Noodles slap with minimal effort. Whip up a bowl in 20 flat—creamy, spicy, and packed with crunch.

Ingredients

• For the noodles:
  • 8 oz rice noodles
  • 4 cups water
• For the sauce:
  • 1/4 cup cashew butter
  • 2 tbsp soy sauce
  • 1 tbsp sriracha
  • 1 tbsp lime juice
  • 1 tsp grated ginger
  • 1/2 tsp garlic powder
• For topping:
  • 1/4 cup chopped cashews
  • 2 green onions, sliced
  • 1 tbsp sesame seeds

Instructions

1. Boil water in a pot over high heat. Once boiling, add rice noodles and cook for 4 minutes, stirring occasionally.
2. Drain noodles and rinse under cold water to stop cooking. Set aside.
3. In a bowl, whisk together cashew butter, soy sauce, sriracha, lime juice, ginger, and garlic powder until smooth.
4. Toss the noodles with the sauce until evenly coated. Tip: If the sauce is too thick, add a splash of warm water to loosen.
5. Garnish with chopped cashews, green onions, and sesame seeds. Serve immediately.

Unbelievably creamy with a kick, these noodles are best scooped straight from the pan. Crunchy toppings add texture—try adding quick-pickled veggies for extra zing.

Cashew Butter and Jelly Oatmeal

Ditch the boring breakfast routine and upgrade your mornings with this twist on a classic. It’s creamy, it’s sweet, and it’s packed with protein to keep you full till lunch.

Ingredients

• For the oatmeal:
  • 1 cup rolled oats
  • 2 cups water
  • 1/2 tsp salt
• For the topping:
  • 2 tbsp cashew butter
  • 2 tbsp strawberry jelly
  • 1/4 cup fresh strawberries, sliced

Instructions

1. Combine the rolled oats, water, and salt in a medium saucepan over medium heat.
2. Bring to a boil, then reduce heat to low and simmer for 5 minutes, stirring occasionally, until the oats are tender and the mixture thickens.
3. Remove from heat and let it sit for 1 minute to thicken further.
4. Spoon the oatmeal into a bowl and drizzle with cashew butter and strawberry jelly.
5. Top with fresh strawberry slices for a fresh crunch.

Tip: For extra creaminess, swap water for almond milk. Tip: Toast the oats in a dry pan before cooking for a nuttier flavor. Tip: Use a piping hot spoon to swirl the cashew butter for Instagram-worthy streaks.

Kickstart your day with this bowl of comfort—the oats are perfectly chewy, the cashew butter adds a rich depth, and the jelly brings a sweet tang. Serve it with a side of crispy bacon for a sweet-salty combo that’s unbeatable.

Cashew Butter Stuffed Dates

Unlock the ultimate sweet and salty snack with these Cashew Butter Stuffed Dates—easy to make, impossible to resist.

Ingredients

• For the filling:
  • 1/2 cup creamy cashew butter
  • 1 tbsp honey
  • 1/4 tsp sea salt
• For the dates:
  • 12 Medjool dates, pitted
• For topping:
  • 1/4 cup dark chocolate chips
  • 1 tsp coconut oil
  • Flaky sea salt, for garnish

Instructions

1. In a small bowl, mix cashew butter, honey, and sea salt until smooth.
2. Spoon the mixture into a piping bag or a zip-top bag with a corner snipped off.
3. Pipe the cashew butter mixture into each pitted date until full.
4. Place the stuffed dates on a parchment-lined tray and freeze for 15 minutes to set.
5. In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring until smooth.
6. Dip the bottom of each stuffed date into the melted chocolate, then return to the tray.
7. Drizzle remaining chocolate over the tops and sprinkle with flaky sea salt.
8. Chill in the fridge for 10 minutes until the chocolate hardens.

Delight in the contrast of creamy cashew butter and chewy dates, all wrapped in a crisp chocolate shell. Serve these on a cheese board for a gourmet touch or pack them as a protein-packed snack on the go.

Cashew Butter Pancakes

Hungry for a breakfast that’s both nutty and nice? These cashew butter pancakes flip the script on your morning routine with creamy richness in every bite.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup cashew butter
  • 1 large egg
  • 1 tbsp melted butter
• For cooking:
  • 1 tbsp butter (for the pan)

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, mix milk, cashew butter, egg, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined; lumps are okay.
4. Heat a non-stick pan over medium heat (350°F). Melt 1 tbsp butter.
5. Pour 1/4 cup batter for each pancake. Cook until bubbles form on top, about 2 minutes.
6. Flip pancakes. Cook until golden brown, about 1-2 minutes more.
7. Repeat with remaining batter, adding more butter to the pan as needed.

Yield pancakes that are fluffy with a hint of crunch from the cashew butter. Drizzle with maple syrup or top with banana slices for an extra flavor kick.

Cashew Butter and Coconut Granola Bars

Whip up these no-bake Cashew Butter and Coconut Granola Bars for a quick, energy-boosting snack. Packed with wholesome ingredients, they’re perfect for on-the-go munching or a post-workout refuel.

Ingredients

• For the base:
  • 2 cups rolled oats
  • 1 cup cashew butter
  • 1/2 cup honey
  • 1/4 cup coconut oil, melted
• For the mix-ins:
  • 1/2 cup shredded coconut
  • 1/4 cup chia seeds
  • 1/4 cup mini dark chocolate chips

Instructions

1. Line an 8×8 inch baking dish with parchment paper, leaving overhang on the sides for easy removal.
2. In a large bowl, combine rolled oats, shredded coconut, and chia seeds. Mix well to distribute evenly.
3. In a medium saucepan over low heat, warm cashew butter, honey, and melted coconut oil. Stir constantly until the mixture is smooth and fully combined, about 3 minutes.
4. Pour the wet ingredients over the dry ingredients. Use a spatula to fold until everything is thoroughly coated.
5. Transfer the mixture to the prepared baking dish. Press down firmly with the back of a spoon or your hands to compact it evenly.
6. Sprinkle mini dark chocolate chips over the top, gently pressing them into the surface.
7. Refrigerate for at least 2 hours, or until the bars are firm and set.
8. Once set, lift the bars out of the dish using the parchment overhang. Cut into 12 equal bars.

Crunchy yet chewy, these bars offer a delightful contrast with the richness of cashew butter and the tropical hint of coconut. Try drizzling with extra melted chocolate for a decadent twist or serve alongside your morning coffee for a satisfying start to the day.

Cashew Butter Dressing for Salads

Never settle for boring salads again—this cashew butter dressing is creamy, dreamy, and ridiculously easy to whip up. Transform your greens in under 5 minutes.

Ingredients

• For the dressing:
  • 1/2 cup raw cashews
  • 1/4 cup water
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1/2 tsp garlic powder
  • 1/2 tsp salt

Instructions

1. Soak the cashews in hot water for 10 minutes to soften them—this makes blending smoother.
2. Drain the cashews and add them to a blender with 1/4 cup water, apple cider vinegar, maple syrup, garlic powder, and salt.
3. Blend on high for 1-2 minutes until the mixture is completely smooth. Scrape down the sides if needed.
4. Test the consistency; for a thinner dressing, add water 1 tbsp at a time and blend again.
5. Pour the dressing into a jar and refrigerate for up to 1 week. Shake well before each use.

Zesty and velvety, this dressing clings to every leaf without overpowering. Drizzle it over grain bowls or use as a dip for fresh veggies—versatility is its middle name.

Cashew Butter and Apple Slices

Grab your snack game by the horns with this no-fuss, crunchy-sweet combo that’s all about the contrast. Smooth meets crisp in a duo that’s as easy as it is addictive.

Ingredients

• For the spread:
  • 1/2 cup cashew butter
  • 1 tbsp honey
  • 1/2 tsp cinnamon
• For the apple slices:
  • 2 medium apples, any variety
  • 1 tbsp lemon juice

Instructions

1. In a small bowl, mix cashew butter, honey, and cinnamon until smooth. Tip: If the mixture is too thick, warm it for 10 seconds in the microwave to loosen.
2. Cut apples into 1/4-inch slices, removing the core. Tip: Use a mandoline for uniform slices that ensure even crunch.
3. Toss apple slices with lemon juice to prevent browning. Tip: This step is crucial for keeping your snack looking fresh and appetizing.
4. Spread a generous layer of the cashew butter mixture onto each apple slice.
5. Arrange on a plate and serve immediately for the best texture and flavor.

Delight in the creamy richness of cashew butter against the juicy snap of apple—each bite is a perfect balance. Try stacking them for a playful twist or drizzle with extra honey for a sweeter kick.

Cashew Butter Chocolate Chip Cookies

Let’s crush cravings with these Cashew Butter Chocolate Chip Cookies—soft, chewy, and packed with nutty goodness. No fancy skills needed, just pure, simple deliciousness.

Ingredients

• For the dough:
  • 1 cup creamy cashew butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup semi-sweet chocolate chips

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, granulated sugar, and brown sugar until smooth.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Stir in the baking soda and salt, then fold in the chocolate chips.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Devour these cookies warm for a melty chocolate experience, or store them in an airtight container to keep them chewy. Perfect with a cold glass of almond milk for that extra nutty vibe.

Cashew Butter and Pumpkin Soup

Zesty and unexpected, this cashew butter and pumpkin soup blends creamy richness with a hint of autumn warmth. Blitz it up in minutes for a cozy meal that’s as easy as it is indulgent.

Ingredients

• For the soup base:
  • 2 cups pumpkin puree
  • 1/4 cup cashew butter
  • 2 cups vegetable broth
  • 1 tbsp olive oil
• For seasoning:
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add pumpkin puree and cashew butter to the pot, stirring constantly for 2 minutes to combine.
3. Pour in vegetable broth, bringing the mixture to a gentle boil, then reduce heat to low.
4. Season with garlic powder, smoked paprika, and salt, stirring well to incorporate.
5. Simmer uncovered for 15 minutes, stirring occasionally to prevent sticking.
6. Blend the soup with an immersion blender until smooth, or transfer to a blender in batches.
7. Serve hot, garnished with a drizzle of cashew butter or a sprinkle of smoked paprika for extra flair.

Oozing with velvety texture, this soup strikes a perfect balance between nutty and sweet. Try topping with roasted pumpkin seeds for a crunchy contrast or swirl in a little coconut milk for extra creaminess.

Cashew Butter and Avocado Toast

Overslept and need a breakfast that’s both speedy and satisfying? This cashew butter and avocado toast is your golden ticket—creamy, crunchy, and packed with good fats to kickstart your day.

Ingredients

• For the toast:
  • 2 slices of whole grain bread
  • 1 ripe avocado
  • 2 tbsp cashew butter
  • 1 tbsp honey
  • 1/2 tsp red pepper flakes
  • Salt to taste

Instructions

1. Toast the whole grain bread in a toaster until golden and crisp, about 3 minutes.
2. While the bread toasts, halve the avocado, remove the pit, and scoop the flesh into a bowl.
3. Mash the avocado with a fork until smooth but slightly chunky.
4. Spread 1 tbsp of cashew butter evenly on each slice of toasted bread.
5. Top the cashew butter with the mashed avocado, dividing it equally between the two slices.
6. Drizzle honey over the avocado, then sprinkle with red pepper flakes and a pinch of salt.
7. Serve immediately for the best texture and flavor.

Craving a twist? Add a squeeze of lime for zing or top with microgreens for a fresh crunch. The creamy avocado and rich cashew butter create a dreamy contrast against the crisp toast, making every bite a delight.

Cashew Butter and Berry Smoothie Bowl

Whip up this creamy, dreamy Cashew Butter and Berry Smoothie Bowl in minutes—packed with protein, antioxidants, and Instagram-worthy vibes.

Ingredients

• For the smoothie base:
  • 1 frozen banana, sliced
  • 1/2 cup frozen mixed berries
  • 1/4 cup cashew butter
  • 1/2 cup almond milk
  • 1 tbsp honey
• For the topping:
  • 1/4 cup granola
  • 1 tbsp chia seeds
  • 1/4 cup fresh berries
  • 1 tsp coconut flakes

Instructions

1. Add the frozen banana, frozen mixed berries, cashew butter, almond milk, and honey to a blender.
2. Blend on high for 45 seconds, or until smooth and creamy. Tip: If the mixture is too thick, add more almond milk one tablespoon at a time.
3. Pour the smoothie into a bowl.
4. Sprinkle the granola, chia seeds, fresh berries, and coconut flakes on top. Tip: For extra crunch, toast the granola before adding it.
5. Serve immediately. Tip: Use a spoon to create swirls in the smoothie for a visually appealing effect.

Yum! This bowl boasts a thick, spoonable texture with a perfect balance of sweet and nutty flavors. Try drizzling extra cashew butter on top for a decadent twist.

Cashew Butter and Sweet Potato Toast

Ditch the boring breakfast routine with this creamy, dreamy Cashew Butter and Sweet Potato Toast—packed with flavor and ready in minutes.

Ingredients

• For the toast:
  • 1 medium sweet potato, sliced into 1/2-inch thick pieces
  • 1 tbsp olive oil
  • 1/4 tsp salt
• For the topping:
  • 1/4 cup cashew butter
  • 1 tbsp honey
  • 1/4 tsp cinnamon
  • 1 tbsp crushed roasted cashews

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the sweet potato slices with olive oil and salt until evenly coated.
3. Arrange the slices in a single layer on the baking sheet and bake for 20 minutes, flipping halfway through, until golden and tender. Tip: For extra crispiness, broil for the last 2 minutes.
4. While the sweet potato toasts, mix cashew butter, honey, and cinnamon in a small bowl until smooth.
5. Once the sweet potato slices are done, let them cool for 2 minutes before spreading the cashew butter mixture evenly on top.
6. Sprinkle with crushed roasted cashews for added crunch. Tip: For a drizzle effect, warm the cashew butter mixture slightly before spreading.
7. Serve immediately. Tip: Pair with a sprinkle of sea salt to balance the sweetness.

Kickstart your morning with this toast’s velvety texture and sweet-spicy kick. Try layering with banana slices or a dash of chili flakes for an extra twist.

Cashew Butter and Cinnamon Rolls

You won’t believe how these Cashew Butter and Cinnamon Rolls will change your breakfast game. Soft, gooey, and packed with flavor, they’re a must-try.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tsp salt
  • 1 packet instant yeast
  • 3/4 cup warm milk (110°F)
  • 1/4 cup unsalted butter, melted
  • 1 large egg
• For the filling:
  • 1/2 cup cashew butter
  • 1/4 cup brown sugar
  • 2 tsp ground cinnamon
• For the glaze:
  • 1/2 cup powdered sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract

Instructions

1. In a large bowl, whisk together flour, sugar, salt, and yeast.
2. Add warm milk, melted butter, and egg to the dry ingredients. Mix until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Roll out the dough on a floured surface into a 12×9 inch rectangle.
6. Spread cashew butter evenly over the dough, leaving a 1-inch border.
7. Sprinkle brown sugar and cinnamon over the cashew butter.
8. Roll the dough tightly from the long side and pinch the seam to seal.
9. Cut the roll into 12 equal pieces and place in a greased 9×13 inch baking dish.
10. Cover and let rise for 30 minutes until puffy.
11. Preheat oven to 375°F and bake for 20-25 minutes until golden brown.
12. Whisk together powdered sugar, milk, and vanilla extract for the glaze and drizzle over warm rolls.

Perfectly soft with a crispy edge, these rolls are a dream. Serve them warm with a dollop of extra cashew butter for an indulgent twist.

Cashew Butter and Maple Syrup Waffles

Let’s shake up breakfast with waffles that marry creamy cashew butter and sweet maple syrup for a twist your mornings crave.

Ingredients

• For the waffles:
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1 large egg
  • 2 tbsp melted butter
  • 1/4 cup cashew butter
• For the topping:
  • 1/4 cup maple syrup
  • 2 tbsp cashew butter
  • 1/2 cup chopped cashews (optional)

Instructions

1. Preheat your waffle iron to 375°F for crispy edges.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, mix milk, egg, melted butter, and cashew butter until smooth.
4. Pour the wet ingredients into the dry, stirring just until combined—lumps are okay.
5. Lightly grease the waffle iron, then pour 1/2 cup batter onto the center. Close and cook for 4-5 minutes until golden brown.
6. Repeat with remaining batter, keeping cooked waffles warm in a 200°F oven.
7. For the topping, warm maple syrup and cashew butter in a small saucepan over low heat, stirring until blended.
8. Drizzle the syrup mixture over waffles and sprinkle with chopped cashews if using.

Crunchy outside, fluffy inside, these waffles are a textural dream. Serve them with a dollop of yogurt for a tangy contrast or stack high for a brunch showstopper.

Cashew Butter and Chia Pudding

Get ready to shake up your breakfast routine with this creamy, dreamy cashew butter and chia pudding. It’s a no-cook, make-ahead marvel that packs a protein punch and keeps you full for hours.

Ingredients

• For the pudding:
  • 1/4 cup chia seeds
  • 1 cup almond milk
  • 2 tbsp cashew butter
  • 1 tbsp maple syrup
• For topping:
  • 1/4 cup granola
  • 1/2 banana, sliced
  • 1 tsp cinnamon

Instructions

1. In a medium bowl, whisk together chia seeds, almond milk, cashew butter, and maple syrup until fully combined.
2. Cover the bowl and refrigerate for at least 4 hours, or overnight, to allow the chia seeds to expand and the mixture to thicken.
3. Once set, give the pudding a good stir to break up any clumps and ensure a smooth texture.
4. Divide the pudding into two serving bowls and top with granola, banana slices, and a sprinkle of cinnamon.
5. Serve immediately or store in the refrigerator for up to 2 days.

Blend of creamy cashew butter and crunchy granola makes every spoonful a delight. Try drizzling with extra maple syrup or a dollop of yogurt for an extra indulgent twist.

Cashew Butter and Oatmeal Raisin Cookies

Transform your snack game with these chewy, nutty delights. They’re the perfect mash-up of comfort and crunch.

Ingredients

• For the dough:
  • 1 cup cashew butter
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup old-fashioned oats
  • 1/2 cup raisins
  • 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 cashew butter, brown sugar, and granulated sugar until smooth.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Fold in oats, raisins, baking soda, and salt until just combined. Tip: Don’t overmix to keep the cookies tender.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart. Tip: Wet your hands slightly to prevent sticking.
6. Bake for 10-12 minutes, or until the edges are golden but centers are still soft. Tip: They’ll firm up as they cool.
7. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Crunchy on the outside, soft in the middle, with bursts of sweet raisins. Try sandwiching them with vanilla ice cream for an epic dessert.

Cashew Butter and Dark Chocolate Fudge

Absolutely nobody can resist the creamy dreaminess of this Cashew Butter and Dark Chocolate Fudge. Whip it up in minutes, chill, and devour—no fancy skills needed.

Ingredients

• For the fudge:
  • 1 cup creamy cashew butter
  • 1 cup dark chocolate chips
  • 1/4 cup coconut oil
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • Pinch of sea salt

Instructions

1. Line an 8×8 inch baking dish with parchment paper, leaving overhang for easy removal.
2. Combine cashew butter, dark chocolate chips, and coconut oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until fully melted and smooth—about 1.5 minutes total.
3. Stir in maple syrup, vanilla extract, and sea salt until well incorporated. Tip: For a smoother texture, sift the cocoa powder if you’re using it instead of chocolate chips.
4. Pour the mixture into the prepared dish, smoothing the top with a spatula. Tip: Lightly wet the spatula to prevent sticking.
5. Chill in the refrigerator for at least 2 hours, or until firm. Tip: For quicker setting, place in the freezer for 1 hour.
6. Lift the fudge out using the parchment overhang and cut into small squares.

Fudgy, rich, and with a hint of nutty sweetness, this treat is a crowd-pleaser. Serve on a wooden board for a rustic touch or gift in pretty boxes for a homemade present.

Conclusion

Overwhelmed by the versatility of cashew butter? This roundup offers 23 scrumptious ways to enjoy it, from smoothies to savory dishes. Each recipe is a breeze to whip up, perfect for busy home cooks. We’d love to hear which ones become your favorites—drop us a comment below! And if you found this collection helpful, why not share the love on Pinterest? Happy cooking!

Bella Bacinos