Fearne Recipe Nut Butter

Cashew and pecan butter

  • Serves: 1 jar of 240g
  • Preparation: 10 mins
  • Cooking: 15 mins

Homemade nut butter provides a big source of protein and good fats.

Why have shop-bought processed nut butter when this homemade cashew and pecan butter is so easy to make? There’s no added ingredients, just cashew and pecan nuts roasted and then whizzed up in the processor, and add a pinch of salt. Simple but so delicious! It’s a healthy topping for toast or added to your morning smoothie.


  • 150g raw unsalted cashew nuts
  • 100g raw pecan nuts
  • Sea salt


  • Step 1.

    Preheat the oven to 180°C / 160°C fan / 350°F / gas mark 4.
  • Step 2.

    Spread the nuts out on a baking tray and roast in the oven for 6-7 minutes, or until a shade darker and aromatic, taking care not to let them burn. Once roasted, remove the nuts and leave to cool completely.
  • Step 3.

    Add the cooled nuts into a food processor and blitz until the nuts transform into a creamy smooth butter. Depending on the strength of your processor, this can take anything from 3 – 6 minutes, as the natural oils within the nuts slowly release, aiding the process. Add in a good pinch of salt to taste and blitz to combine.
  • Step 4.

    Transfer to an airtight container.
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