Pecan Cashew Butter
Prep time
Total time
Pecan Cashew Butter is one of the easiest nut butters to make - the pecans and cashews practically melt in the food processor. I prefer to warm my nuts up on a skillet or pan on medium to high heat on the stove top over the traditional oven method. This ensures that the nuts are evenly roasted and do not burn (watch them closely!). Make sure to scrape down the sides of the food processor every couple of minutes or when the nuts start to build up on the sides. Give your food processor a little break after a couple of minutes if you feel that it starts to get hot. Whatever you do, do not add any water to the nuts to help them process - this will leave you with a sticky nutty goo rather than a smooth and creamy nut butter.
Recipe type: Nut Butter
Serves: 1 heaping cup
  • 2 cups pecans (7 oz)
  • 1 cup cashews (4 ounces)
  • pinch sea salt (optional)
  • pinch cinnamon (optional)
  1. Warm up a pan or skillet on medium high heat. Roast for about 8 minutes, stirring consistently to ensure the nuts do not burn and until they are beginning to lightly brown around the outside.
  2. Add pecans and cashews to the food processor. Process, process and then process some more until your nut butter magically appears. First you will notice a course crumb appear and then a fine nut powder. After about 4 minutes you will notice that the nuts start to clump up and build up on the sides of the food processor. Scrape down the sides when necessary with a spatula. When you are starting to lose all hope and you do not want to pulse or scrape any longer your pecan cashew butter should appear after about 10 minutes.
  3. Once you have a nut butter consistency, pulse until you reach your desired texture. I prefer a runny nut butter so I tend to process my nuts for about an extra 5 minutes in the food processor.
  4. Add sea salt or cinnamon (optional).
  5. Devour, Share and Enjoy :)
A healthy dose of healthy fats and manganese - plus a zero cholesterol snack!
Nutrition Information
Calories: 2155 Fat: 206g Saturated fat: 25g Unsaturated fat: 172g Trans fat: 0g Carbohydrates: 72g Sugar: 15g Sodium: 167mg Fiber: 23g Protein: 39g Cholesterol: 0mg
Recipe by Ceara's Kitchen at