Homemade Vanilla Cashew Butter

I love me some nut butters. Truly, just like protein powder, I feel like a bit of a connoisseur. Stay tuned for a roundup in the near future where we’ll break down every nut butter imaginable. It’s gonna be FUN!

Almond butter and sunflower seed butter are my staples as of late and I mix in peanut butter every now and then (yes, that’s a legume, not a nut). Have you tried the Wild Friends flavors? Heaven. Every now and again I’ll splurge on the $16 jar of Nutzo, and I typically alternate between brands to mix up the flavors.

But! That’s not the point of today’s post. It’s about some delicious homemade vanilla cashew butter I made from the Deliciously Ella cookbook. Truth be told, I tried the Trader Joes cashew butter a while back, and wasn’t the biggest fan. I couldn’t get through the whole jar no matter how hard I tried. I thought I must be a whole cashew girl, but then I spotted this recipe and something about the vanilla called to me. Vanilla makes everything better.

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This recipe is super simple! I highly recommend a food processor, as even my good Vitamix didn’t make it as smooth and creamy as possible. It came out more of the ‘chunky’ style, which I guess works too.

Bake 2 cups of cashews in the oven at 395 degrees for 10 minutes. They should lightly brown. Allow them to cool for at least 20-30 minutes. Then toss them in your food processor with 2 tablespoons of vanilla powder. At first I was unsure of what this was, but I found it at Sprouts in the DIY/bulk spice aisle. Essentially it’s ground vanilla bean.

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heart-cashews

cookbook

The cookbook says to blend for 10 minutes. To be honest, I worked at mine on and off for about 20 minutes so as not to burn out the blender. According to Ella, you want to make sure you do a mimimim of 10 minutes so the consistency turns to liquid.

blender

And you’re done! You can add this to toast or smoothies or pair with fruit. Heck, you could even have a spoonful as a snack on the go. Or, add to a dessert. The options are endless.

cashewbutterjar

cashewbutterjarii

I stored mine in a glass jar from former nut butter I saved. It stays fresh for about a week if you store at room temperature, but a lot longer if you refrigerate.

Hope you enjoy!

 

Homemade Vanilla Cashew Butter
Recipe Type: Nut Butter
Cuisine: Side/Condiment
Author: Full On Happiness
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
  • 2 cups raw cashews
  • 2 teaspoons vanilla powder
Instructions
  1. Cover a baking sheet with parchment paper and spread out cashews
  2. Bake in oven for 10 minutes on 395 degrees until they start to turn golden brown
  3. Let cool for ~ 20-30 minutes
  4. In Food Processor (or Vitamix) blend cashews and vanilla powder for about 10 minutes – best to get to a runny vs. sticky consistency
  5. Store in an airtight jar

 

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