Cashew purée

If you are lactose intolerant, vegan or just want to avoid dairy products, adding cashew purée to a recipe is a healthy alternative to whipped butter. This week, I made a batch of wholesome chocolate chunk cookies with cashew purée.

Nutribullet blender

This velvety purée has only three ingredients: raw cashews, water and a bit of oil. It’s simple to make and can be done in 5-6 minutes. The main kitchen equipment needed is a NutriBullet or a mini blender.

With their mild nutty flavour and buttery texture, cashews are ideal for making non-dairy cream, purée, spreads and butter. And yes, they are good for you.

Packed with vitamins, minerals and antioxidant, cashews also contain omega-3 fatty acids and other heart-healthy fats. According to nutrition studies, if your diet is already low in saturated fat, consuming 1-2 ounces of raw cashews every day is good for your heart, circulation, bones and overall health.

Cashew purée


Makes a heaping 1/2 cup of purée (double ingredients for more)

  • 1/2 cup raw cashews (80 grams)
  • 1/4 cup water
  • 3 tablespoons oil such as canola or vegetable oil (for desserts) or olive oil (for savoury)


Soak the cashews in a bowl with water – just enough to cover them. Cover and soak overnight. Alternatively, for a quick soak, cover the cashews with boiling water, put a lid on and soak for 2 hours. An even quicker soaking method is to put the raw cashews and water in a small microwaveable bowl with a lid on and microwave on high heat for 3 minutes.

When cashews are soft, with a fine mesh sieve, strain the water and rinse them under running tap water.

Put the softened cashews in the bowl of your NutriBullet blender and add the 1/4 cup of water and 3 tbsps of oil.

Whizz for 2 to 3 minutes until you obtain a creamy, velvety purée. Use a small rubber spatula or spoon to remove the purée from the blender. It will come out nicely given the smooth texture it has.

Add to your recipe. Voilà!

Julie Zimmer

Julie has extensive experience in nursing practice and education in a wide range of fields from intensive/coronary care, to medical-surgical to community and public health. Julie has Bachelor Degrees in Psychology and Nursing, and a Master’s Degree in Community Health Nursing Education. She has taught in faculties of nursing and in various communities in Toronto, Canada and in Geneva, Switzerland, and is a consultant to the International Council of Nurses (ICN). Julie also has years of experience teaching English as a foreign language (EFL) in addition to coordinating an English department in a Swiss private school.

10 thoughts on “Cashew purée

    1. Thanks Megala! Yes and it has a lighter taste than butter. And it’s healthier too. Anyhow, I never really liked the taste of butter, so for me, it’s an easy transition. It’s worth trying!

      1. I added the purée for the first time in a recipe that I put together this week ( I made some wholesome chocolate chunk cookies. I mean, what can I say…I don’t like butter but I sure love chocolate!!) I’m pleased with the result and I’ll be posting the recipe soon. 🙂

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