Homemade Cashew Butter
Homemade Cashew Butter
Diet: Gluten-Free, Dairy Free, Egg-Free, Vegan
INGREDIENTS
3 cups (16oz) raw unsalted cashews
2+ tablespoons oil; avocado oil or melted coconut oil
1/4 teaspoon fine sea salt, plus more to taste
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Maple syrup
DIRECTIONS
Pre-heat oven to 350°F (177°C)
Add cashews to a rimmed baking sheet
Roast cashews for 3 minutes, shake the pan and roast for another 3 to 5 minutes or until the cashews are lightly browned.
Add the roasted cashews to a food processor or high-powered blender like Vitamix and process for 1 minute, then scrape the sides of the bowl with a rubber spatula.
Add 1 TBSP of oil and process for another 2 to 3 minutes until the cashew butter is smooth. As you process the nuts, the cashews will change from whole nuts, to a fine powder, to a clumpy ball and lastly to a creamy smooth texture.
Add salt, cinnamon and vanilla and process for 20 seconds.
Add a tsp to 1 tbsp of maple syrup and process for 5 seconds.
Notes
If you want this recipe to be crunchier, you can reserve some whole roasted cashews to add to the mixture at the end and pulse the mixture a couple of times.
Store cashew butter in the refrigerator for up to 4 weeks.
Add to yogurt, toast, bagels, apples or make energy ball bites with your creamy homemade cashew butter. Tastes the best warm right out of the food processor!
Recipe adapted from https://www.inspiredtaste.net/49230/cashew-butter/
Warm, silky, and absolutely dreamy straight from the food processor. My homemade cashew butter is budget-friendly, easy to whip up, and packed with nourishing fats, plant-based protein, and fiber to support your training and daily life. Eat it by the spoonful (no shame), swirl it into oats, drizzle over apples, or stack it on toast before a run. It’s great energy, great recovery and even better when you make it yourself.
