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Salted Honey Cashew Butter

Vegan blogger Melissa King offers up a delicious nut butter recipe from her book, DIY Nut Milks, Nut Butters & More.

Melissa King, writer and creator of the vegan blog, My Whole Food Life, has compiled everything you need for making delicious nut milks and butters into her bestselling book, DIY Nut Milks, Nut Butters & More. This cookbook boasts more than 50 delicious recipes including Strawberry Brazil Nut Milk, Rich and Creamy Pistachio Butter, and Chocolate Hazelnut Spread, plus countless ways to use these nut milks and butters (and their leftover pulp) in healthy goodies, snacks, and desserts. DIY Nut Milks, Nut Butters & More is a must have for anyone seeking clean alternatives to the commercially produced dairy products in supermarkets today. Go nuts for these nutritious and easy to prepare, low-calorie recipes, which are not only rich in taste but texture as well. Start now by trying this delicious recipe for Salted Honey Cashew Butter!


Salted Honey Cashew Butter

Makes: Makes 1/2 Cup (160 G)
Preparation Time: 8 to 12 minutes

The rich, smooth taste of cashew butter makes it one of the most special nut butters, in my opinion. Sweet and salty, always a winning combination, join forces perfectly in this extra-luxurious salted honey cashew butter. You might be tempted to eat it straight from the jar—I find that bread just gets in the way. It’s also a perfect filling for truffles.


1 cup (130 g) raw cashews
1 tablespoon raw honey or pure maple syrup
1/2 teaspoon sea salt (see Note below)


Grind the cashews in a food processor or high-powered blender for 5 to 10 minutes, stopping often to scrape down the sides. Start at a low speed and slowly work your way up to high.

Add the honey and sea salt and continue to blend until smooth. This should require only a few more minutes.

Transfer the butter to an airtight glass storage container. It should keep at room temperature for up to 2 weeks or up to 4 months in the refrigerator.

Note: If you buy salted cashews, omit the salt in the recipe.





Recipe from DIY Nut Milks, Nut Butters & More: From Almonds to Walnuts © Melissa King, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.



Photo Credit: Nataliya Arzamasova/



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