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You are here: Home / baking / Easy 5-Minute Homemade Cashew Flour (Gluten-Free, Grain-Free)

Easy 5-Minute Homemade Cashew Flour (Gluten-Free, Grain-Free)

Published: Jan 17, 2020 · Modified: Aug 13, 2020 by Felicia Lim · This post may contain affiliate links

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A few years ago, when it was practically impossible to find readymade store-bought almond flour here in Argentina, I made my own almond meal from scratch.

Before making my own almond meal at home, the thought of doing so seemed a little scary, but my experience in the kitchen (and life in general) has taught me that we tend to overthink things and sometimes it’s easier and simpler to just plunge right in and work on something instead of pondering over it for too long. Easy 5-Minute Homemade Cashew Flour_Step6

Thankfully, now that we’re in the year 2020, almond flour can now be easily found in natural food stores (or “dieteticas” as they are called here in Argentina). While it is still quite expensive in comparison to normal gluten-free all-purpose flour, at least I now have the option of buying it already made.

Once in a while though, when a recipe calls for almond flour but I’m too lazy to go out just to get a packet, or simply don’t feel like paying so much for it, I make my own if I have almonds at home. Here’s the recipe for easy 5-minute almond meal. Note that almond meal tends to be a darker color than blanched almond flour, so if you prefer a whiter almond flour, simply use blanched almonds in the recipe instead.

Easy 5-Minute Homemade Cashew Flour_Step2

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Nowadays, I also use other types of nut flours in my baking, and cashew flour has become a staple that I enjoy very much, because it gives baked goods a lighter color and is easy to work with. However, cashew flour isn’t available in the stores so once more I have to resort to making my own.

Homemade cashew flour is perhaps one of the easiest homemade flours to make – and because raw cashews don’t have a skin (unlike almonds which have a reddish brown skin that makes the almond meal a light brown color when processed whole), processing raw cashews directly produces a very uniformly-colored flour.

Easy 5-Minute Homemade Cashew Flour

 

All you need is a high-speed blender or a food processor and a bunch of raw cashews, and then simply blend and process the cashews until you get as fine a flour as possible, scraping down the sides of the blender or food processor as necessary.

Once ready, make sure you sift the cashew flour through a fine-mesh sieve in order to remove any large unprocessed bits of cashews. Return those large cashew bits to the blender or food processor and process until all these bits are fine enough to pass through the fine-mesh sieve.

Easy 5-Minute Homemade Cashew Flour

There you have it – homemade cashew flour in just five minutes! Is that a miracle or what?

Of course, if you prefer to just buy cashew flour readymade, you can also do so!

Now you can use it in all sorts of different recipes, substituting almond flour for cashew flour, making gluten-free cashew cookies, breads and everything you like! Enjoy, and let me know how this recipe turns out for you by leaving a comment below!

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Homemade Cashew Flour


★★★★★

4.5 from 2 reviews

  • Author: felicia | Dish by Dish
  • Total Time: 5 mins
  • Yield: 3 cups 1x
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Description

Super simple cashew flour that you can make in less than five minutes!


Ingredients

Scale
  • 2 cups raw cashews

Instructions

  1. Place raw cashews in the bowl of your high-speed blender or food processor and process until you get a fine cashew meal, scraping down the sides as necessary.
  2. Sift the cashew meal through a fine-mesh sieve to filter out any large bits.
  3. Return the large bits of cashews back to the blender and process them until fine enough to pass through the fine-mesh sieve.
  4. Store in an air-tight container in the freezer until ready to use.
  • Prep Time: 5 mins
  • Category: Gluten-free Flours

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Tag @felicialimhz on Instagram and hashtag it #dishbydish

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About Felicia

Hey you! I’m Felicia, a Singaporean girl who moved to Buenos Aires for love. A couple of things about me: I love food, writing and food photography. I wrote a grain-free ecookbook that I know you’ll love and I also do freelance writing and photography if you want to work with me. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.

Did you make a recipe? Tag @felicialimhz on Instagram. I love to see what you cook!

Reader Interactions

Comments

  1. Emily says

    April 26, 2021 at 8:21 am

    Hi there! For a lot of cashew-based recipes, it’s recommended to soak the cashews before doing anything with them. Do you recommend soaking the cashews, drying them out then processing them into a powder?

    Reply
    • Felicia Lim says

      April 26, 2021 at 8:53 am

      Hi Emily! For cashew milk, I recommend soaking the cashews, but for cashew flour I normally blend them directly into a flour. If you prefer to soak them beforehand though, you could soak them overnight and then roast them slightly in the oven to dry them out before processing them into cashew flour. Although it may be a little darker brown in color.

      Reply
  2. Jasline says

    December 31, 2020 at 5:01 am

    May I know if you grind 2kg; 100g cashew will you get exactly 100g cashew flour?

    Reply
    • Felicia Lim says

      January 01, 2021 at 10:48 am

      Hi Jasline, yes, 100g of cashews will get you 100g of flour. The weight will remain the same, but the volume will be more in flour than in whole cashews.

      Reply
  3. Connie Toschlog says

    December 11, 2020 at 11:41 am

    My cashews were frozen and not getting powdery and I fear they’ll go straight to cashew butter! if I keep processing! Perhaps I should have let them come to room temperature first. Any comments?
    Connie

    Reply
    • Felicia Lim says

      December 11, 2020 at 12:47 pm

      Hi Connie! I’ve never used frozen cashews to make cashew flour before.. but I’m guessing it must be the ice crystals (and hence humidity) that formed while they were frozen that caused them to become more of a paste instead of a powdery flour. Maybe try with cashews that haven’t been frozen?

      Reply
      • Connie Toschlog says

        December 11, 2020 at 1:05 pm

        Actually, I decided to try drying them in the oven on a very low temperature, so we will see if it works.
        Connie

        Reply
        • Felicia Lim says

          December 11, 2020 at 1:07 pm

          That sounds like a very smart decision! Bear in mind that toasting them in the oven may make the cashews a little browner, so you might get a darker colored flour, but equally tasty! 😉 Would love to hear how that goes later, Connie!

          Reply
        • Felicia Lim says

          December 11, 2020 at 1:10 pm

          Oh and if the cashews do turn into cashew butter, you can make these cashew butter cookies: https://www.dishbydish.net/cashew-butter-chocolate-chunk-cookies-gluten-free-vegan/

          Reply
  4. Kent says

    January 26, 2020 at 2:05 pm

    Welcome back =) We’ve missed you.

    ★★★★

    Reply
    • felicia | Dish by Dish says

      January 27, 2020 at 2:30 pm

      Thanks Kent!! Appreciate it very much! 🙂 My goal for 2020 is to be more consistent in updating the blog, so keep a watch out for those posts 🙂 And thanks so much for reading 🙂

      Reply
  5. Grace Lim says

    January 17, 2020 at 6:16 pm

    Hi Felicia,

    I thank God for your ingenuity and creativity to be the resourceful person that you are today.

    Keep the creative juice flowing….

    With love,
    Mum

    ★★★★★

    Reply
    • felicia | Dish by Dish says

      January 20, 2020 at 8:54 am

      Thank you mummy for your continuous love and support and for being my number 1 fan!! I love you!!

      Reply

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I’m Felicia: a girl from Singapore who moved to Buenos Aires, Argentina for love. My husband is Celiac so I test and share gluten-free recipes on my blog! I help people with food intolerances and allergies cook and eat delicious, healthy food! Stay a while, and let's be friends! ♥

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