Go Back
+ servings
Print Recipe
5 from 1 vote

Raw Walnut Cashew Butter

A raw nut butter made with sweet cashews and walnuts. I added some extra walnuts at the end to make mine "crunchy" and give it texture-- this step is optional!
Prep Time20 mins
Total Time20 mins
Course: Condiment
Cuisine: American
Servings: 2 cups
Calories: 1096kcal


  • 2 cups cashews
  • 1 cup walnuts + 1/2 cup walnuts (otional)


  • Add cashews and 1 cup of walnuts to a food process bowl. Process, scraping down the sides as necessary.
  • I find using a kitchen timer helps me stay realistic about how much time the nuts have been processing, so I don't give up before the magic happens.
  • If you nut butter never quite gets smooth, add walnut oil or coconut oil, 1 tablespoon at a time, to smooth it out. I love the flavor of coconut oil in nut butter.
  • After your nut butter is very smooth, add extra ½ cup of walnuts and pulse 7-10 times until they are broken up but still leave a slightly chunky texture. This step is optional. You can also leave your nut butter creamy!


Calories: 1096kcal | Carbohydrates: 47g | Protein: 32g | Fat: 95g | Saturated Fat: 14g | Sodium: 17mg | Potassium: 1109mg | Fiber: 8g | Sugar: 9g | Vitamin C: 1mg | Calcium: 105mg | Iron: 10mg