Gluten-Free, Vegan

Makes approx. 1-1/2 cups



  • 2 cups raw cashews
  • 3 Tablespoons 100% pure maple syrup (Grade B is fine; don’t bother with fake maple flavor pancake syrups)
  • ½ teaspoon kosher salt, divided
  • 1 to 2 Tablespoons canola oil



  1. Preheat oven to 325o F. Place a silicone baking mat or a piece of parchment paper on a ½ size sheetpan. Mix cashews, maple syrup and ¼ tsp salt in a mixing bowl, then transfer nut mixture onto the baking mat. Bake nuts for 15-20 minutes, or until very lightly golden in color. Don’t over toast the nuts. Remove from oven and allow to cool to room temperature.
  2. Place cooled nut mixture in a food processor. Process until mixture resembles a coarse meal. Scrape down sides of bowl and turn machine back on. Add canola oil in a thin stream while machine is on. Add just enough so that a smooth paste is formed. You may not need all 2 Tablespoons of the oil. Stop machine and scrape down sides of bowl. Add remaining ¼ teaspoon of salt if desired and pulse to incorporate.
  3. The less oil you add and the less amount of time you process the mixture, the coarser and crunchier the cashew butter will be.