Blueberry Cashew Butter

You will be pleasantly surprised to see how easy and quick it is to make this scrumptious, silky-smooth cashew butter. It’s low in sugar, has an extra boost of protein, and the perfect berry taste that will make you want to lick it straight off the spoon!


Blueberry Cashew Butter


This recipe is free of eggs, soy, wheat, gluten, grains, & peanuts.

Makes 16 servings (about 2 cups)

1 serving is 2 tablespoons

Nutritional info for 1 serving (without coconut oil): 118 calories, 4.7g protein, 7.6g carbs, 7.7g fat, 3.2g sugar, 1g fiber



  • 2½ cup unsalted, raw cashews
  • 1 cup freeze dried blueberries
  • 1 tablespoon honey
  • 1 scoop vanilla protein powder
  • ¼ teaspoon salt
  • Optional: 1-2 tablespoons coconut oil (if you want a thinner cashew butter)



  1. Preheat oven to 350 degrees F. Spread cashews on a lined sheet pan.
  1. Roast cashews for 10-15 minutes, or until fragrant and light golden brown.
  1. Let the cashews cool for 10 minutes, then place them in a food process, or blender (I would use a high-powdered blender like a Ninja or Vitamix)
  1. Process cashews until completely creamy and smooth, stopping to scrap the sides of bowl a few times.

* This process may take anywhere from 4-8 minutes.

  1. To the processor, add blueberries, honey, protein powder, and salt. Blend until well combined.

* Add in coconut oil, if desired.

  1. Spoon cashew butter into a sealed glass jar. Store at room temperature for up to 2 weeks or in the fridge for up to 2 months.

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