Cashew Butter Vs Almond Butter – What’s The Difference?

When deciding the kind of butter, you’d like to put in your kitchen, There are plenty of choices available. It can be difficult to decide if you know every type of butter available.

Sometimes you select butter for taste, while you could choose it in other cases to take advantage of the nutritional value!

For each type of butter, the flavor, texture, and nutritional component could differ slightly. Of course, you have your personal preference to think about, also.

What is the main difference between almond and cashew butter? Both kinds of butter are similar because they’re both plant-based and derived from the nuanced plant. However, cashew butter does generally have a more nutty flavor and an enticing taste, whereas almond butter tends to be sweeter and less nutty in its flavor. 

In this article, we’ll guide you through an in-depth review of cashew butter and almond butter.

We will discuss their differences in texture and taste so that you know what to expect from each. Additionally, we’ll touch briefly on nutrition details as well.

Continue reading to learn more about the difference between cashew and almond butter!

Cashew Butter

Cashew butter is produced solely from cashews, just as the name implies. It’s not as simple to find as the other butter made from nuts out there, but it’s not uncommon, either.

The cashews are cooked in a fire and ground to a fine powder. They are later incorporated with other ingredients, turning them into butter.

Cashew butter is similar in taste to peanut butter but is made with cashews. It’s not the same as your regular yellow butter, so you must be aware of the distinction.

Cashews are full of their oils, so there isn’t much required to make a creamy mixture that turns it into butter. The natural oils make it so wonderful.


Cashew butter has a distinct sweet and nutty taste, yet it’s not too sweet. It’s warm and rich with a nutty taste. It is distinct slightly more than the taste of almond butter because cashews naturally have a salty flavor.

What’s really striking about the cashew butter flavor is that it’s very thick. A small amount can go a long way to satisfy those nutty taste cravings and sweet tooth you are trying to avoid.

One of the interesting things about cashews is that they are consumed raw and sold. This is a distinct feature between cashews and almonds. However, you’ll discover that the majority of cashew butter use cashews that have been roasted to enhance the flavor.

If you’re worried about additives, be sure to read the label. Cashew butter does not require any additional flavor because it’s naturally delicious and sweet, but certain brands may include sugar or salt, but these aren’t needed.

It is especially important to keep an eye out for salt as they are already quite rich in sodium.


The texture of cashew butter is expected to be similar to other nuts butter. It’s not as similar to the texture of JIF peanut butter, so don’t try to compare it with JIF peanut butter.

It will have a natural texture derived from ground nuts, but it’s likely to be primarily smooth.

Cashew and almond butter are different in terms of texture, as cashew butter does not contain as much grittiness the same way that almond butter is known to.

It’s not particularly oily after it’s mixed up. It will closely resemble your standard peanut butter, but it isn’t as thick.


There are five points to note when comparing almond butter and cashew butter.

  • Cashew butter is rich in protein
  • Cashew butter contains almost twice as much iron
  • Butter made from cashews is salty.
  • Cashew butter is lower in calories
  • The cashew-based butter is the less fat content in general

Almond Butter

Let’s glance at the almond butter. Like most of the nut butter that is out there, the name of this one tells you what it is. Almond butter comes from almonds.

The almonds are cooked first before being ground. Almonds are a bit harder than cashews, which makes them somewhat more difficult to grind well.

Almonds also possess many natural oils that they produce. Therefore, there are no oil additives for the creation of almond butter. Almonds that have been crushed and natural oils are combined to create an exquisitely delicious version of almond butter.

It is generally available. Although some nut butter can be difficult to locate, it is no problem with almond butter. You may have plenty of choices to pick from.

We’d like to highlight that almonds must be cooked before being transformed into butter, too. It is not a requirement for cashews.

Almond butter can be expensive because it requires some effort to collect almonds in order to make the butter.


The flavor is something that you can tell the difference between. Almond butter will possess a distinct almond taste, with a nutty, nutty aroma, and is rich but likely not as luxurious as cashew butter.

It’s sweet but not overwhelming, but not overly sweet.

The flavors are rather different, but they share the same nuance. While cashew butter is dense, almond butter is mild and sweet. It all comes from the taste of the nut utilized to make the butter.

Like cashew butter, a small amount will be enough. It isn’t necessary to have a lot of almond butter, but it’s a better option over normal peanut butter when you are concerned about your nutritional value of yours.

Lastly, some manufacturers may add sugar or salt to the almond butter they make. This isn’t necessary to have a great flavor, so this might be something you’d like to keep an eye on.


In terms of texture, there are some slight differences. Almond butter has a texture that is similar to peanut butter, that is, crunch. However, it’s not as smooth. Almond butter usually has some of the texture that comes from almonds.

Cashew butter can be very smooth; almond butter is going to contain a tiny touch of grittiness.

It’s still creamy. There are remnants of the nuts left behind in the process of grinding. Almonds aren’t processed in the same way, so you’ll get a bit of that texture.

You may not be aware of the texture. However, there’s a distinct difference there.


In terms of nutrition, we’re looking at cashew butter and almond butter against each other. These are the most important aspects that are notable in this way.

  • Almond butter is significantly less saturated fat
  • Almond butter is more fiber
  • Almond butter is less calorific
  • The almond butter has less sodium-rich
  • Butter made from almonds is an excellent source of potassium and calcium


Cashew and almond butter are all plant-based, and even though they share some things in common, they do have distinct differences.

In terms of flavor, you’ll notice that distinct flavors are evident more when you use cashew butter. The butter smells and tastes like the cashews in the butter, but not in a way that is overwhelming or unpleasant.

It’s rich and nutty all at the same time. Almond butter, however, is sweet and nutty, but it has the most neutral flavor.

When you examine the texture of almond butter, it may be a bit rough, although not in a negative way. It’s harder to grind almonds into a fine powder. Cashew butter always remains creamy and smooth.

The nutritional facts are different as well. Pros and Cons for each of them. There are different components, and therefore it will all depend on what you’re seeking in terms of nutrition concerned.

All in all, these kinds of butter are both traditional nuts. Both have nutty tastes and don’t need any additional ingredients to create them.

The nuts release natural oils that make the butter compound, giving the perfect nutty taste to satisfy your sweet cravings.

The ingredients you make use of will depend on your preference for the texture or flavor as well as the nutritional aspects. It’s entirely up to you.

Additionally, it is also simpler to locate due to it being more easily available. There is a chance that it’ll be more difficult to find cashew butter, or you might not have as many options overall.

Norah Clark

Norah Clark

Norah Clark, the founder and editor of YummyTasteFood! She's a seasoned food writer and editor with over a decade of experience in the hospitality industry as a former pastry chef, sous chef, and barista. When not writing about food, she explores new recipes or travels the world for culinary inspiration.

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