Cashew butter: sweet and savoury ways to use it

Cashew butter is the mildest and creamiest of the nut butters, which is why it's good for far more than toast. In Germany people search for it as “Cashewmus”, and at home we use it as much at breakfast as in sauces and curries. Here's what goes into ours and how we use it, sweet and savoury.

What is cashew butter (and why is it so creamy)?

Quite simply, it's roasted cashews ground for long enough that the nut releases its own fat and the paste goes from sandy to creamy. A real cashew butter doesn't need anything else: no oil to soften it and no sugar to make it taste good.

Cashews have a mild, gently sweet flavour with very little bitterness, without the intensity of hazelnut or the strong roasted note of peanut. That neutrality is their greatest strength: cashew butter supports rather than takes over, so it works just as well with banana and cinnamon as with garlic, lime and soy sauce.

And a fun fact we love: the cashew grows hanging outside a fleshy fruit called the cashew apple. One of those quirks of the plant world that makes for good conversation at the table.

What's in our cashew butter (and what isn't)

Our smooth cashew butter has a single ingredient: roasted cashews, 100%, from Vietnam. No added sugars, no soy lecithin, no refined oils. What you read on the label is what's in the jar.

Per 100 g, according to its nutrition information, it provides:

• 21 g of protein, which makes it a source of protein.
• 50 g of fat, of which 7 g saturates.
• 27 g of carbohydrate, of which 7 g sugars, all naturally present in the cashew.
• 2 g of fibre and 0.1 g of salt.

At 638 kcal per 100 g it's a dense food: one spoonful goes a long way. It comes in a 350 g jar and, if your household gets through it quickly or you cook with it a lot, in a 2 kg format.

Sweet ideas: from breakfast to dessert

These are the combinations we make again and again:

• In freshly made porridge: a spoonful at the very end, once the heat is off. It melts in and makes the oats silkier. If you'd rather not cook, our porridge and overnight oats mixes are made for exactly that.
• In overnight oats: whisk it into the plant-based drink before adding the oats, so it spreads evenly and there are no lumps in the morning.
• In a smoothie: banana, plant-based drink, a spoonful of butter and a few ice cubes. Thick, like a coffee-shop shake.
• Toast with banana and cinnamon: a classic that never fails. For crunch, scatter over some organic chopped cashews, ready to use and unsalted.
• Stuffed date: slit a date, remove the stone and fill it with half a teaspoon of butter. Dessert in ten seconds.
• Quick drizzle: loosen the butter with a little plant-based drink and pour it over sponge cake, pancakes or roasted fruit.

Savoury ideas: where cashew really shines

With no sugar in it, cashew butter works brilliantly in savoury cooking. It's the ingredient we reach for most to add creaminess without using cream:

• Creamy pasta sauce: two spoonfuls of butter, a splash of pasta water, sautéed garlic, salt, pepper and lemon. Stir in the pan until it comes together.
• Mild curry: add one or two spoonfuls at the end of a vegetable or chickpea curry. It thickens the sauce and softens the heat.
• Asian-style dressing: butter, soy sauce, lime juice, a little grated ginger and water until it reaches dressing consistency. Perfect for slaw, cold noodles or stir-fried vegetables.
• Quick dip: mix with plain yoghurt, garlic, salt and fresh herbs. Great with crudités, roasted vegetables or jacket potatoes.
• Blended soups: a spoonful when blending a squash or cauliflower soup adds body and a mellow finish.

A general tip: thin the butter with a little warm liquid before adding it to a sauce. It blends in more easily and won't split.

Cashew or another nut butter: which one?

If you're torn, think about how you'll use it. Cashew is the most neutral and creamy option, ideal for sauces and for anyone who prefers mild flavours. Almond is versatile and a little toastier, hazelnut is intense and made for cocoa, and pistachio is bold with a colour that brightens any bowl. If that last one tempts you, we have a pistachio butter guide with breakfast ideas.

You'll find them all in our nut butters collection, all made with the same philosophy: one nut and little else.

How to store it

No fridge needed. Keep it at room temperature in a cool, dry place, away from direct light and heat sources, and close the jar tightly after each use. Once opened, we recommend enjoying it over the following weeks for the best flavour and texture.

It's normal for some of the cashew's natural oil to rise to the surface over time. It's not a defect: stir well with a spoon and it becomes smooth again.

Frequently asked questions

Does cashew butter contain sugar?

Ours has no added sugars. The 7 g of sugars per 100 g on the label come from the cashew itself.

Is it suitable for people with nut allergies?

No. It contains cashew and may contain traces of peanut and other tree nuts.

Can I cook with it?

Yes. With no added sugar or oils, it works in sweet and savoury recipes, and holds up well in hot sauces if you thin it first.

What is Cashewmus?

It's the German name for cashew butter. “Mus” is what German speakers call nut butters made from nothing but ground nuts.

If cashew butter has only ever gone on your toast, try stirring it into a sauce or a curry this week. Then tell us your favourite combination.