Cashew Butter Toast

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Cashew Butter Toast made with homemade cashew nut butter as the topping. This recipe is so quick, easy, and delicious to make.


It is probably something that I could avoid most of the time by not being such a procrastinator.

Really I will have every intention of getting this one thing done but then I will find myself putting it off until the last minute and then I have to frantically run around like a madwoman in order to get it done.

I would like to think that working under pressure was a skill that was developed way back when I was in college when I would wait just until the night before to finish a research paper that would be due the very next day. Each time I would find myself in front of a computer, late-night, with endless cups of coffee, and vowing never to do this to myself again. This, of course, was a vow that the air in which I not only spoke those words into but also myself, seriously doubted each time they were uttered.

Even still I always managed to complete the assignment and achieve a good grade. Writing papers was never really a big struggle for me and I found that having a limited amount of time to fuss over my work by reading it one too many times and making one too many changes actually ended up working against me. I blame it on the perfectionist in me. Short on time also meant that I shared my thoughts more organically and honestly. No time to get into my head and re-think different scenarios too much.

This …minus the pressure…has actually served me well when it comes to blogging.

Cashew Butter Toast

Cashew Butter Toast made with homemade cashew nut butter as the topping. This recipe is so quick, easy, and delicious to make.
5 from 1 vote
Print Rate
Course: Snack
Cuisine: American
Keyword: cashew butter
Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 8
Calories: 178kcal


  • 2 cups raw cashews
  • 1/2 teaspoon salt
  • water as needed
  • bread, toasted


  • If you do not have a high powdered blender then you may want to soak the cashews overnight or for at least 3 to 4 hours.
  • If you have a high powered blender add in the cashews and blend on low to 10 minutes or until the mixture is creamy. You may have to stop the blender and scrape the sides throughout the blending time.
  • Add in the salt and some water if you would like a thinner consistency and blend for another minute. Pour the cashew butter into an airtight container and store in the refrigerator.
  • Spread the cashew butter on your favorite slice of toast and top with fresh blueberries.


Calories: 178kcal | Carbohydrates: 10g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Sodium: 149mg | Potassium: 213mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 12mg | Iron: 2mg
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Got any comments, questions, or other ideas for this Cashew Butter? Share them in the comments below!


  • Reply
    July 17, 2016 at 8:57 PM

    I’m a big time procrastinator too. It’s really something I hope to overcome one day. But I just can’t manage to eat the frog first. I always put things off that I don’t enjoy until the last minute.

    • Reply
      July 18, 2016 at 4:59 PM

      I think that is exactly what it is…I just can’t help but put off things that I really don’t want to do until the very last minute. I will have to work on that 🙂

  • Reply
    July 18, 2016 at 4:16 PM

    This looks delicious! My stomach is rumbling right now.
    I was always a big procrastinator as a kid. I was always running around at the 11th hour. I’d love to say I’ve gotten better, and in some ways I have, but with sponsored posts, I often do them when they’re due. I have convinced myself that I write better that way!

    • Reply
      July 18, 2016 at 5:01 PM

      Thank you! I feel the same way that I write my best stuff at the last minute. I guess the pressure sparks more creativity 😉

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