Cashew Pistachio Butter

22 Aug 2019, Posted by Chris Waltman in Chris' Corner

Nut butters are readily available at the grocery store but can simply be made at home or in a restaurant’s kitchen.  This is one of the easiest things to make while also being fun to customize.  Next time you are walking down the condiment aisle at the grocery store, just stop and look at the selections of nut butters available along with their high price.  Peanut butter is by far the most readily available of the nut butters while also being the most economically friendly choice.

Some of the available butter you may see include:

  • Almond Butter*
  • Cashew Butter*
  • Chickpea Butter (Hummus)*
  • Hazelnut Butter (Nutella)
  • Macadamia Nut Butter*
  • Pecan Butter*
  • Pistachio Butter*
  • Pumpkin Seed Butter*
  • Sunflower Seed Butter*
  • Walnut Butter*

* These are not classified at nuts in the botanical world but are grouped into the nut family in the culinary industry.

Little known fact about having a peanut allergy is that only about 30% of those individuals are also allergic to tree nuts.  Peanuts actually group underground which is why do you not see peanut trees…  Those allergic to trees nuts may also not have a peanut allergy.

Most chefs make their nut butters with just a few ingredients. That is unless they are doing something exotic like a Thai Chile peanut butter, vanilla chia cashew butter, or even a maple bacon peanut butter.

The most conventional recipe usually consists of the nut, salt, possibly a sweetener such as sugar or honey, and a neutral flavored nut oil.  Below is a simple recipe for a Cashew Pistachio Butter blend. It can be used for sandwiches, folded into a cookie batter, whipped into a mousse or used in Pad Thai.


Cashew Pistachio Butter Collage


Cashew Pistachio Butter

Yields – 1 pt.

Prep Time  5 min

Blend Time – 5 min


  • 1 ½ cup Lightly Salted Cashews
  • 1 cup Salted Pistachios (shelled)
  • 1 Tbsp. Avocado Oil (or any neutral flavored oil)
  • 1 Tbsp. Honey



  1. Put all the ingredients into a blender and pulse blend.
  2. Agitate ingredients with spatula as needed to move pieces to the bottom.
  3. Continue to blend until smooth.
  4. Store in an airtight container in a cool and dry place for up to three weeks.